Creole Black Eyed Peas and Rice is a Black Eyed Peas Rice mixture seasoned with spices and sausage. This Creole Black Eye Peas and Rice can be a main dish or a side dish.
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In the Southern United States it is a tradition to eat black eye peas on New Years Day, allegedly it brings good luck in the coming year.
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.
I can’t tell you how delicious this blend of Black eye peas Creole spices, rice and sausage is, it’s really a meal in itself and normally we have it as our main dish.
Start your black eyed peas and rice by cutting up green bell pepper, 1 white onion, 1bl of cooked sausage such as a kielbasa. These vegetables should be cut into small cubes and the sausage sliced. Dice either 1 or 2 jalapeno peppers depending on the heat level you wish.
In a large dutch oven or stock pot, saute 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 Blackeye 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 blackeye 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.
It will change your view of black eye peas.
Some of our Favorite Creole/Cajun seasonings and supplies
Seasoned black eye peas with sausage and served with rice
- 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
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.
Serve These Creole Black Eye Peas and Rice with:
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