Ingredients:

  • 1 lb Smoked Andouille or Kielbasa sausage, sliced into 1/2-inch rounds
  • 1 tbsp Extra virgin olive oil
  • 1 large Yellow onion (200g), finely diced
  • 1 medium Green bell pepper (150g), diced
  • 2 stalks Celery (100g), diced
  • 3 cloves Garlic, minced
  • 31 oz canned black eyed peas (2 x 15.5 oz cans), rinsed and drained
  • 1.5 cups Low-sodium chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper
  • 1 tsp Apple cider vinegar
  • Salt and freshly cracked black pepper to taste
  • 3 cups Cooked long-grain white rice
  • 1/4 cup Fresh parsley or green onions, chopped

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook for 5–7 minutes, turning occasionally, until browned and crispy. Remove sausage with a slotted spoon and set aside, retaining the rendered fat in the pan.
  2. Lower the heat to medium. Add the onion, bell pepper, and celery to the pan. Sauté for 6–8 minutes until softened. Stir in the garlic, thyme, smoked paprika, and cayenne pepper, cooking for 60 seconds until fragrant.
  3. Deglaze the pan with a splash of broth, scraping the bottom for browned bits. Add the remaining broth, bay leaf, and drained black-eyed peas. Return the sausage to the pot.
  4. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10–12 minutes to allow flavors to meld.
  5. Remove the bay leaf. Stir in the apple cider vinegar and season with salt and pepper. Serve hot over 1/2 cup of cooked white rice per serving and garnish with fresh parsley or green onions.