Best 6 Black Eyed Peas With Andouille Sausage And Rice Recipes

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Black-eyed peas, also known as black-eyed beans, are small, creamy legumes with a distinctive black spot. They are a staple ingredient in many Southern and Cajun dishes, and they are often served with rice. This article features two delicious recipes for black-eyed peas: one with andouille sausage and one with ham. Both recipes are easy to make and packed with flavor. The andouille sausage recipe is a classic Cajun dish that combines the smoky flavor of andouille sausage with the creamy texture of black-eyed peas. The ham recipe is a more traditional Southern dish that uses ham hocks or smoked ham to add a rich, savory flavor. Both recipes are served over fluffy white rice, and they are sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK EYED PEAS WITH ANDOUILLE SAUSAGE



Black Eyed Peas with Andouille Sausage image

What would the new year be without Black Eyed Peas? It's a traditional dish served in the South on New Year's Day, consisting of a savory black-eyed pea mixture served over rice. To jazz it up, I added Andouille Sausage and Louisiana Skillet Cornbread for a true southern dish.

Provided by Chula King

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

1 pound 16 ounces dried black-eyed peas, soaked overnight and rinsed well
1 pound 16 ounces Andouille Sausage, sliced into 1/4-inch slices
1 large onion chopped ((about 1-1/2 cups))
2 stalks celery chopped ((about 1/2 cup))
1/2 bell pepper seeded and chopped ((about 1/2 cup))
2 teaspoons Cajun Seasoning (See Note 1)
4 cloves garlic minced
1 quart (4 cups) low sodium chicken broth
10 ounce can Rotel Original Tomatoes and Chilies
1 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons finely chopped chives or green onions for garnish (optional)
3 cups steamed white rice

Steps:

  • Cook sausage over medium heat in a large Dutch oven until browned, about 10 minutes.
  • Add onion, celery, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring often to loosen any browned bits on bottom of Dutch oven. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies. Add black eyed peas, thyme, salt, pepper, and chicken broth. Stir to combine all ingredients.
  • Cover and simmer over medium low heat for one hour or until peas are tender and creamy. Adjust seasonings; if desired, garnish with chopped chives or green onions. Serve over rice. Yield: 6 servings.

Nutrition Facts : Calories 668 kcal, Carbohydrate 76 g, Protein 39 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 1198 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving

BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE



Black-Eyed Peas and Rice With Andouille Sausage image

This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.

Provided by ksduffster

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice
1 teaspoon olive oil
1/2 cup frozen chopped onions
1 teaspoon garlic, minced
1/2 teaspoon cajun seasoning
6 ounces andouille chicken sausage, sliced
1 cup chicken broth
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon hot pepper sauce (to taste)
1/2 cup green onion, thinly sliced

Steps:

  • Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
  • Heat olive oil in a large saucepan over medium heat.
  • Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
  • Ladle into serving bowls; top with green onions.

Nutrition Facts : Calories 227.6, Fat 2.5, SaturatedFat 0.5, Sodium 767.4, Carbohydrate 42.8, Fiber 5.8, Sugar 4.3, Protein 9.3

SMOKED SAUSAGE AND BLACK-EYED PEAS



Smoked Sausage and Black-Eyed Peas image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound smoked sausage
1 cup chopped yellow onion (1 medium)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves of garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock
1 pound black-eyed peas
1 tablespoon minced garlic
6 cornbread muffins
1 tablespoon chopped green onions

Steps:

  • In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.

BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE



Black-Eyed Peas With Andouille Sausage And Rice image

Provided by Julia Reed

Categories     dinner, for one, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

2 cups dried black-eyed peas or 4 cups fresh or frozen
1 1/2 pounds andouille sausage or other good-quality smoked sausage
1/4 pound chunk of country or smoked ham
6 cups chicken stock or water
1 tablespoon bacon grease or olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
3 sprigs fresh thyme or 1 1/2 teaspoons dried
2 bay leaves
1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon pickling spice
Salt to taste
4 cups cooked rice
Chopped green onions, Tabasco sauce and cider vinegar for serving

Steps:

  • If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
  • Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
  • Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
  • To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 5 grams, TransFat 0 grams

HOPPIN' JOHN WITH ANDOUILLE



Hoppin' John with Andouille image

Hoppin' John is a traditional peas and rice Southern dish. This recipe uses andouille sausage as the protein and includes other flavorful ingredients such as okra, peppers, celery and tomato. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick
1 10-ounce bag frozen sliced okra, thawed and drained
3 stalks celery, sliced 1/2 inch thick
1 yellow bell pepper, cut into 1/2-inch pieces
1 bunch scallions, roughly chopped (white and green parts separated)
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Kosher salt
1 cup long-grain white rice
1 cup frozen black-eyed peas, thawed
2 plum tomatoes, seeded and chopped

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
  • Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
  • Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

Nutrition Facts : Calories 490 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 878 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 25 grams, Sugar 5 grams

HOPPIN' JOHN WITH SAUSAGE



Hoppin' John With Sausage image

Quick recipe I came up with to use some black eyed peas. We thought it was quite tasty and it's healthy and diet friendly, too!

Provided by little_wing

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups cooked brown rice
2 teaspoons olive oil
1 cup chopped onion
1/2 cup celery, sliced
2 teaspoons garlic, minced
1 teaspoon cajun seasoning
12 ounces smoked turkey sausage, chopped
2 cups chicken broth
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon hot pepper sauce (to taste)
1/2 cup tomato sauce

Steps:

  • While rice is cooking, sautee onion and garlic with cajun seasoning in olive oil.
  • Add sausage and brown.
  • Add remaining ingredients and bring to boil. Reduce to simmer.
  • Add rice when done and stir to combine.

Tips:

  • Soak the black-eyed peas overnight or for at least 8 hours before cooking. This will help them cook more evenly and reduce the cooking time.
  • Use a heavy-bottomed pot or Dutch oven to cook the black-eyed peas. This will help to distribute the heat evenly and prevent the peas from burning.
  • Add a ham hock or smoked turkey neck to the pot while cooking the black-eyed peas. This will add a delicious smoky flavor to the peas.
  • Season the black-eyed peas with salt, pepper, and other spices to taste. You can also add a bit of hot sauce for a spicy kick.
  • Serve the black-eyed peas with rice, cornbread, or other side dishes of your choice.

Conclusion:

Black-eyed peas are a delicious and versatile legume that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins. This recipe for black-eyed peas with andouille sausage and rice is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make sure that your black-eyed peas turn out perfectly every time.

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