Black-Eyed Peas with Andouille

Dave Smith


Visiting New Orleans in January I found the people to be very superstitious and traditional. They would never eat anything other than black-eyed peas and cabbage on New Years Day. Peas represent health and cabbage wealth.


★★★★★ 1 vote



  • 1/2 pkg
    andouille sausage
  • 1/2 c
    onions, vidalia, peeled
  • 1/2
    green bell pepper
  • 1/2
    red bell pepper
  • 3 c
    black eyed peas
  • 1 c
    chicken stock, light
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper

How to Make Black-Eyed Peas with Andouille


  1. Heat a large skillet over medium-high heat. Add Andouille and cook until browned on both sides for about 5 minutes total. Transfer to a bowl. In the same skillet add onion and bell peppers and cook for 5 minutes, or until wilted. Add peas, chicken stock, Andouille, salt, and pepper and cook 5 minutes.

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