Creole Black Eyed Peas And Rice Recipe

Kick off the new year with a delicious Southern tradition! These Creole Black-Eye Peas and Rice bring hearty black-eyed peas simmered with smoky sausage, salt pork, vibrant veggies, and bold Creole spices, all served over fluffy rice.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword Black eye peas and rice, Creole Black eyed peas and rice, Southern Black eyed peas

Prep Time 15

Cook Time 1 55

Soaking Peas 1

Total Time 3 10

Servings

Calories 706kcal

Author Evelyn Osborn

Equipment

Ingredients

1 pound dried black eye peas
1 whole green bell pepper chopped
1 whole onion chopped
1-2 jalapeños chopped
2 tablespoons olive oil
12 ounces salt pork chopped
2 cloves garlic minced
1 tsp salt
½ tsp red pepper flakes
1 tsp black pepper
½ tsp oregano
½ tsp thyme
2 tablespoons parsley dried
1 lb smoked sausage sliced
2 cups white rice
Louisiana Hot Sauce

Instructions

Dice one green bell pepper and one onion into small cubes. Slice 1 pound of cooked sausage (kielbasa works perfectly) into rounds.
For heat, finely dice 1 or 2 jalapeño peppers—use one for mild flavor or two if you like it spicier.
In a large Dutch oven or stock pot over medium heat, start by sautéing the chopped salt pork until it’s golden and almost crispy—this renders out that rich, smoky flavor. Remove the pieces and let them drain on a paper towel-lined plate.
Next, add the sliced sausage to the pot and brown it beautifully on all sides, then transfer it to drain alongside the salt pork.
Finally, toss in the diced onions, green bell pepper, and jalapeños. Sauté until softened and fragrant, building the perfect Creole base.
Continue sautéing the diced onions, green bell pepper, and jalapeños in the flavorful drippings left from the salt pork and sausage. Cook them over medium heat until tender and softened—about 5-7 minutes—but stop before they start to caramelize or brown too deeply.
Now stir in the minced garlic, dried thyme, oregano, parsley, salt, black pepper, and red pepper flakes. Mix everything thoroughly so the aromatic herbs and spices coat the tender vegetables beautifully
.Next, add the drained black-eyed peas along with the crispy cooked salt pork pieces. Stir to combine, then reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes. This slow cooking allows all the bold Creole flavors to meld together perfectly.
Return the beautifully browned sausage slices to the pot, stirring them into the simmering black-eyed peas. Continue cooking over low heat for another 45 minutes, or until the peas are perfectly tender and the sauce has thickened into a rich, flavorful gravy that coats everything gloriously. Give it a taste and adjust the seasonings—more salt, pepper, or cayenne—if desired.
While the peas finish, cook your rice according to package directions. We swear by our rice cooker—it’s foolproof and delivers fluffy, perfect rice every single time!
To serve your Creole Black-Eyed Peas and Rice, spoon the tender, flavorful peas—with all that rich, smoky sauce and sausage—generously over a bed of fluffy rice.
For that authentic Louisiana kick, add a dash (or two... or more!) of your favorite hot sauce right on top. It brightens every bite and brings the perfect spicy finish!

Nutrition