Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (ground pork or turkey), cut into 1/2-inch pieces
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 3 ribs celery, thinly sliced
  • 2-3 bay leaves
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1 pound dried black eyed peas, soaked overnight
  • 8-10 cups chicken broth (depending on the size of the pot)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • fresh cilantro, chopped (optional, for serving)

Instruction

  • Heat oil in a 5.5 quart Dutch oven or large pot over medium high heat until the hot oil sizzles, about 1 minute. Add sausage and sauté until browned on all sides, about 4-5 minutes. Set aside on a plate.
  • In the same pot, add onion, garlic, celery, and bay leaves. Sauté until tender, about 3 minutes. Season with Italian seasoning, oregano, cumin, paprika, and tomato paste. Stir well until evenly mixed.
  • Add soaked black eyed peas along with chicken broth and bring to a boil. Reduce heat to medium and simmer covered until black eyed peas are tender, about 25-30 minutes, stirring occasionally.
  • Return sautéed sausage back to the pot and season with salt and pepper to taste. Mix well and continue simmering uncovered for 10 minutes until thickened a bit.
  • Serve immediately with a sprinkle of fresh cilantro and a side of rice or cornbread if desired.