# What You Need:
→ Meats
01 - 8 oz smoked sausage such as Andouille or Kielbasa, sliced
02 - 4 oz thick-cut bacon, diced
→ Legumes
03 - 1 lb dried black-eyed peas, rinsed and sorted
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, optional for heat
14 - 1/2 teaspoon freshly ground black pepper
15 - 3/4 teaspoon kosher salt, plus more to taste
→ Finishing
16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce, to serve
# Directions:
01 - Place dried black-eyed peas in a large bowl and cover with water to soak overnight, then drain and rinse. Alternatively, for a quick soak, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add the sliced sausage to the pot and sauté until browned on all sides, approximately 5 minutes. Remove and set aside with the bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Sauté until vegetables soften, about 5 to 6 minutes. Add minced garlic and cook for 1 additional minute.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if desired, black pepper, and kosher salt. Return the cooked bacon and sausage to the pot.
06 - Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until peas are tender and broth develops deep flavor.
07 - Taste the preparation and adjust seasoning as needed. Remove bay leaves from the pot. Sprinkle chopped fresh parsley over the top.
08 - Transfer to serving bowls and offer hot sauce on the side. Traditionally served over steamed rice or accompanied by cornbread.
