Black Eye Peas and Rice-Creole Style
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.
Discover the Southern tradition that brings luck throughout the year with our Creole Black Eye Peas and Rice recipe. Passed down through our family for decades (straight from my uncle’s treasured recipe), this hearty dish features tender black-eyed peas simmered with smoky sausage, salt pork, vibrant bell peppers, onions, jalapeños, and a bold blend of Creole spices—all served over fluffy rice.
Eating black-eyed peas on New Year’s Day has been a symbol of prosperity and good fortune for over 1,500 years. For that extra boost of luck, be sure to leave one single pea uneaten on your plate! Perfect as a cozy main course or side, it’s a flavorful family favorite we’ll enjoy long after the holidays.
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When I married my wonderful husband over 45 years ago, I discovered his family’s charming New Year’s tradition: eating black-eyed peas and deliberately leaving one little pea uneaten on the plate for that extra dose of good luck! Ever since, I’ve faithfully followed suit—who am I to turn down more fortune? I can’t recall a single New Year’s Day without my black-eyed peas, and let’s just say, I’ve been one very happy (and lucky!) lady. It must be working!
So grab a plate of these flavorful Creole Black-Eye Peas and Rice, savor every bold, smoky bite… but remember to leave one pea behind for a little more magic in the year ahead. Why take chances?
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:
- Sharp Knife
- Cutting Board
- Dutch Oven or large pot
- Rice Cooker, or a pot to cook rice
🥣Helpful tips
to make your Creole Black-Eyed Peas and Rice
- Soak the peas for maximum tenderness — Even though the recipe calls for at least an hour of soaking, try soaking the dried black-eyed peas overnight in cold water. This helps them cook more evenly and become extra creamy, reducing the overall simmering time while keeping that perfect bite.
- Build deeper flavor with the drippings — Don’t discard any of the flavorful fat rendered from the salt pork and sausage! Use it (along with the olive oil) to sauté the onions, bell pepper, and jalapeños—this “holy trinity” base absorbs all that smoky richness, giving your dish authentic Creole depth.
- Customize the heat and serve with flair — Adjust the jalapeños and red pepper flakes to your spice preference early on, then taste and tweak seasonings in the final simmer.
Serve over fluffy rice with plenty of Louisiana hot sauce on the side for that classic kick—and don’t forget the family tradition: leave one pea on your plate for extra luck!
How to make Creole Black Eye Peas:
Kick off your Creole Black-Eyed Peas and Rice by prepping the key ingredients:
- 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.
These fresh, vibrant additions bring incredible texture and bold Creole taste to every bite!
- 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.
This gentle cooking lets the vegetables release their sweetness and absorb all that rich, smoky goodness, infusing incredible depth into your black-eye peas
- 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!
There you have it—our family’s beloved Creole Black-Eyed Peas and Rice, a dish that’s as rich in flavor as it is in tradition. From the smoky sausage and salt pork to the vibrant kick of jalapeños and Creole spices, every spoonful brings comfort, warmth, and a taste of Southern heritage. Whether you’re carrying on the New Year’s good-luck ritual (remember that one leftover pea!) or simply craving a hearty, satisfying meal, this recipe is sure to become a favorite in your home too. We’ve enjoyed it every year for decades, and we’re confident you’ll love it just as much.
Happy cooking, and here’s to a prosperous, delicious year ahead!
Some of our Favorite Creole/Cajun Seasonings and Supplies
- Slap Ya Mama™ seasonings
- Tony Chachere’s Creole Seasoning
- Punch Daddy Creole Seasoning
- Garlic Mincer (OUR FAVE)
Other Southern Recipes:
- Sweet Potato Pie with Pecans
- Butter Pecan Cookies
- Southern Green Beans
- Old Fashioned Cornbread
- Chicken Creole
🥣 Recipe
Equipment
- Cutting Board
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
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I am a Southern girl and these look extra yummy!
This looks awesome. I would have to change it up with brown rice since I'm diabetic, but this sounds delicious. I'm your latest follower! Hoping you'll follow me back at http://www.crazythriftycrafts.blogspot.com. Thx!
This looks absolutely delicious and comforting. I love black eye peas and it's fun to find new ways to cook them. Happy New Year!
Can you replace the back eye peas with Pinto beans?
I'm sure you can.. eating black-eyed peas on New Year’s has been considered good luck for at least 1,500 years. I need all the luck I can get..lol
I didn't know about this tradition. This looks so delicious – I'll definitely be trying it out. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
New Year's Day or not, I'm thinking I need to try these! 🙂
This may be the best black eyed pea dish I have ever seen! WOW! I am craving this now!
Made it and loved it!
Thank you thank you thank you! We are so glad you loved it and my Uncle Carl will be pleased his Creole Blackeyed Pea Recipe is being enjoyed by all. Hugs and thanks for letting us know!
How small do you chop the salt pork? I’ve never used it.
Great question. I chop it in 1/2 inch cubes. Salt pork adds great flavor to this dish plus it can be used as flavoring pinto beans and various other beans.
How much creole seasoning do you add?
We don’t add creole seasoning to this dish but if you wish you could use it as a seasoner before serving if you wish.