Cajun Black-Eyed Peas are going to be a favorite on your dinner table, combining black-eyed peas, collard greens, andouille or smoked sausage, onions, peppers, red bell peppers, celery, carrots, jalapeño peppers, tomatoes with chilies, hot sauce, and Cajun seasoning for a Cajun-flavored tradition of the South.
By now, most of you have my cooking habits on lockdown; you know that I might bust a little Southern or Creole/Cajun recipe out on my blog at a moment’s notice without fail. If you have just landed on my page, let me share with you this Florida girl who specializes in a few methods of cooking Italian, Spanish, Southern, Creole/Cajun, and Fusion recipes. How did that happen? Well, folks, I am lucky enough to have family recipes handed down to me…Crazy right? Yeah, but in my mind, totally awesome.
I love our family’s traditions and often highlight our family recipes on my blog in either traditional form or fusion. Being blessed with Southern family traditional recipes, I often want to share them with you all in hopes they will see another day. I hope you will enjoy my Cajun Black-eyed Peas as much as I have and share them with your loved ones.
Cajun Black-Eyed Peas
One pound of dried black-eyed peas, sorted and soaked overnight
Four cups of chopped collard greens
Five cups of chicken broth
Five cups of water
Two pounds of andouille or smoked sausage, sliced
Two tablespoons of oil or bacon grease divided x 2
One large onion, chopped
One red bell pepper diced
Two ribs of celery diced
Two carrots diced
Three jalapeño peppers, finely minced
One can of diced tomatoes with chilies
Two tablespoons of hot sauce
Three teaspoons Cajun seasoning
1/2 cup chopped parsley
Two bay leaves
a few sprigs of Thyme tied into a bouquet
kosher salt, to taste
freshly ground black pepper. to taste
Cajun Black-eyed Peas
- 1 pound dried black-eyed peas sorted and soaked overnight
- 4 cups collard greens chopped
- 5 cups chicken broth
- 5 cups water
- 2 pound andouille or smoked sausage sliced
- 2 tablespoons oil or bacon grease divided x 2
- 1 large onion chopped
- 1 red bell pepper diced
- 2 ribs of celery diced
- 2 carrots diced
- 3 jalapeño peppers finely minced
- 1 can diced tomatoes with chilies
- 2 tablespoons hot sauce
- 3 teaspoons Cajun seasoning
- ½ cup parsley chopped
- 2 bay leaves
- 2 sprigs Thyme tied into a bouquet
- kosher salt to taste
- freshly ground black pepper to taste
- Wash, sort, and soak the black-eyed peas overnight in water with a tight-fitting lid.
- Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up and then slice into ½ inch thick slices.
- In a large stockpot, add 1 pound of sorted, soaked overnight black-eyed peas, 4 cups of chopped collard greens, 5 cups of chicken broth, 5 cups of water, 2 pounds sliced andouille sliced sausage, 1 tablespoon of bacon grease or oil, place burner on medium heat and bring to a simmer.
- Meanwhile, in a large cast-iron skillet heat, 1 tablespoon of bacon grease or oil on medium heat, add chopped onion, diced red bell pepper, diced celery, diced carrots, and minced jalapeno peppers, sauté till softened about 4 minutes.
- Add sautéed vegetables and 1 can of diced tomatoes with chilies, 2 tablespoons of hot sauce to stockpot simmering on the stove-top along with 3 teaspoons of creole seasoning, ½ cup of chopped parsley, 2 bay leaves, sprigs of thyme tied into a bouquet, kosher salt and ground pepper to your taste- simmer 1 hour and 20 minutes or till beans are soft
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