# What You Need:
→ Meats
01 - 8 oz smoked sausage (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 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp freshly ground black pepper
15 - 3/4 tsp kosher salt
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - Hot sauce, to serve
# How To Make:
01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse thoroughly. For a quick soak method, cover peas with boiling water and let stand for 1 hour before draining and rinsing.
02 - In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crisp and fat has rendered. Remove bacon with a slotted spoon and reserve on paper towels.
03 - Add sliced sausage to the bacon drippings in the pot. Sauté until nicely browned on all sides, about 5-7 minutes. Remove sausage and set aside with the cooked bacon.
04 - In the same pot, add diced onion, bell pepper, and celery. Cook vegetables until softened and fragrant, about 5-6 minutes. Add minced garlic and cook for an additional minute until aromatic.
05 - Add soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper, black pepper, and salt to the pot. Stir well to combine and incorporate all seasonings.
06 - Return cooked bacon and sausage to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until peas are tender and broth has thickened into a flavorful consistency.
07 - Remove bay leaves and discard. Taste the mixture and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley just before serving.
08 - Serve hot in bowls. Offer hot sauce on the side for those who prefer extra heat. Traditionally served over steamed white rice or alongside cornbread.
