Sausage and Black-Eyed Pea Etouffee Recipe

Name: Sausage and Black-Eyed Pea Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork sausage link, sliced 1/2 inch thick; 1 large vidalia onion, coarsely chopped (about 1 pound); 1 large green bell pepper, coarsely chopped; 1 bunch scallion, trimmed and coarsely chopped (include some green tops); 2 large celery ribs, coarsely chopped; 2 large garlic cloves, minced; 2 (16 ounce) packages frozen black-eyed peas; 3 cups chicken broth; 2 bay leaves, preferably fresh; 1 teaspoon salt (to taste); ½ teaspoon crumbled thyme leaves; ½ teaspoon black pepper (to taste); ¼ teaspoon cayenne pepper (to taste); 1 (14 1/2 ounce) can diced tomatoes, with sauce; ½ cup coarsely chopped Italian parsley; 2 ½ cups converted rice, cooked by package directions

Servings: persons

1 lb pork sausage link, sliced 1/2 inch thick
1 large vidalia onion, coarsely chopped (about 1 pound)
1 large green bell pepper, coarsely chopped
1 bunch scallion, trimmed and coarsely chopped (include some green tops)
2 large celery ribs, coarsely chopped
2 large garlic cloves, minced
2 (16 ounce) packages frozen black-eyed peas
3 cups chicken broth
2 bay leaves, preferably fresh
1 teaspoon salt (to taste)
½ teaspoon crumbled thyme leaves
½ teaspoon black pepper (to taste)
¼ teaspoon cayenne pepper (to taste)
1 (14 1/2 ounce) can diced tomatoes, with sauce
½ cup coarsely chopped Italian parsley
2 ½ cups converted rice, cooked by package directions

1
Place large Dutch oven over med-high heat for 1 minute; add sausage; cook/stir often, for about 10 minutes or until most of the drippings cook out.
2
Pour off all but about 2 tablespoons drippings.
3
Add in onion, bell pepper, scallions, celery, and garlic; cook/stir often, over med-high heat for 15-20 minutes or until limp and touched with brown.
4
Add in the black-eye peas, chicken broth, bay leaves, salt, thyme, black pepper, and cayenne; bring to a boil.
5
Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, for 45 minutes or until the peas are tender.
6
Mix in the tomatoes, cover, and simmer for 15-20 minutes or until the flavors mellow.
7
Taste for salt, black pepper, and cayenne and adjust as needed.
8
Remove and discard bay leaves; stir in parsley and cook uncovered for 5 minutes more.
9
Add a scoop of rice into soup bowl; ladle etouffee on top.

1145

kcal

Calories

Fat

123

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb pork sausage link, sliced 1/2 inch thick, 1 large vidalia onion, coarsely chopped (about 1 pound), 1 large green bell pepper, coarsely chopped, 1 bunch scallion, trimmed and coarsely chopped (include some green tops), and more.

Yes, Sausage and Black-Eyed Pea Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Black-Eyed Pea Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions