Black Eye Peas and Rice-Creole Style

Discover the Southern tradition that brings luck throughout the year with our Creole Black Eyed Peas and Rice recipe. This hearty and flavorful dish, seasoned with Creole spices and sausage, has been a culinary staple in our family for decades. Learn about black eyed peas Rice history, how to prepare it, and why we leave one pea uneaten every New Year’s Day.  

Discover the culinary magic of the South with our Creole Black Eye Peas and Rice recipe.  This delicious blend of black eye peas, Creole spices, rice, and sausage makes for a hearty meal that’s brimming with flavor. Crafted from a treasured family recipe, our dish is perfect as a main or a side and is a nod to the Southern tradition of eating black eye peas on New Year’s Day for good luck.

 I really can’t remember a New Years Day that I haven’t had black eye peas and I am a very happy lucky lady so I guess it does work.  Who wants to take chances, not me so we have our black eye peas every year.

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Black Eyed Peas Rice Recipe:

Ingredients:

• 1 pound dried black eye peas
• 1 medium onion, chopped 
• 1 green bell pepper, chopped
• 1-2 jalapeños, chopped 
• 2 Tablespoons olive oil
• 12 ounces salt pork, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 1 teaspoon black pepper
• ½ teaspoon oregano
• ½ teaspoon thyme
• 2 Tablespoons dried parsley
• 1 pound smoked sausage, sliced
• 2 cups white rice
• Louisiana Hot Sauce

Equipment Needed:

• Dutch Oven or large pot

How to make Creole Black Eye Peas:

Start your black eyed peas and rice by cutting up green bell pepper, onion, 1 pound of cooked sausage such as a kielbasa.     These vegetables should be cut into small cubes and the sausage sliced.   Dice either 1 or 2 jalapeño peppers depending on the heat level you wish.

In a large dutch oven or stock pot, sauté the chopped salt pork pieces until almost crispy.  Remove and drain on a towel-lined paper plate.   Add the sliced sausage to the pot and cook until browned, remove to the paper-lined plate to drain.     Add chopped onions and peppers to the Dutch oven.

Cook the onions and peppers for the black-eye peas until tender but not caramelized.    These vegetables cooked in the renderings from the salt pork and sausage will add more flavor to the black eye peas.

Add garlic, the herbs, salt, and both peppers and mix well into the cooked veggies.   Add the drained black eye peas and the cooked salt pork.  Cook for 45 minutes.

Add the cooked sliced sausage and continue cooking for about 45 minutes until peas are tender.   The juices or sauce should be thick and flavorful.   Adjust seasonings if needed.  Cook rice according to package directions.   We use a Rice Cooker, it’s easy and the rice comes out perfect each time.

My uncle rocks New Years with his Creole Black Eyed Peas and Rice recipe.  These Black Eye Peas and Rice are seasoned with loads of spices plus the added flavors of salt pork and sausage. Our beloved Creole Black Eyed Peas and Rice recipe has been a staple in our New Years Day celebrations, not just for its amazing flavors but for the extra luck it brings.  And if you never tried leaving a single pea uneaten on your plate for extra luck, do it this year.    That’s a unique twist we’ve learned and practiced for years. Feel free to join the tradition and share the luck! 

Some of our Favorite Creole/Cajun Seasonings and Supplies

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Creole Black Eyed Peas And Rice Recipe

5 from 2 votes

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Seasoned black eye peas with sausage and served with rice

Evelyn Osborn

Prep Time 15 minutes mins

Cook Time 1 hour hr 55 minutes mins

Soaking Peas 1 hour hr

Total Time 3 hours hrs 10 minutes mins

Course Main Course, Side Dish

Cuisine American, Southern

Servings 10

Calories 706 kcal

Ingredients

  

1x2x3x

• 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
• 1/2 tsp red pepper flakes
• 1 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 2 tablespoons parsley dried
• 1 lb smoked sausage sliced
• 2 cups white rice
• Louisiana Hot Sauce

Instructions

 

• Soak the black eye peas for at least an hour completely covered in water.
• Cook the cubed salt pork pieces in a large dutch oven or stockpot over medium heat until almost crispy.  Remove and place on a paper towel lined plate to drain. 
• Add the sliced sausage pieces to the oil in the dutch oven and cook until almost browned.  Remove to the paper-lined plate to drain. 
• Saute the chopped bell pepper, onion, jalapeño in the olive oil for 2 minutes until tender. 
• Add garlic, salt, black and red pepper, oregano, thyme, and parsley and stir well into the vegetables. 
• Drain black eye peas and add to the dutch oven along with 8-10 cups of water and the cooked salt pork.  
• Cook on medium heat for 45 minutes
• Add the sausage slices to the pot of peas and cook for an additional 45 minutes.
• Meanwhile, cook your rice according to package directions in a Rice Cooker
• Serve the Creole black eye peas over the rice and add a dash or two of the Louisiana hot sauce.

Nutrition

Calories: 706kcalCarbohydrates: 58gProtein: 21gFat: 43gSaturated Fat: 15gCholesterol: 61mgSodium: 1542mgPotassium: 660mgFiber: 5gSugar: 3gVitamin A: 135IUVitamin C: 4mgCalcium: 68mgIron: 5mg

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

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