Not Your Mama's Black-Eyed Peas

The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take black-eyed peas to a different level—one that your family and friends will love.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 542 Calories

Ingredients

• 1 cup heavy cream
• 3 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1 teaspoon cayenne pepper
• 4 cups chicken stock
• 1 pound andouille sausage, diced
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 4 cloves garlic, crushed and chopped
• 1 (10 ounce) package frozen whole okra
• 0.5 cup chopped celery
• 0.5 cup unsalted butter
• 0.5 cup chopped white onion
• 0.25 cup chopped shallots

Recipe Instructions

Step 1

Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.

Step 2

Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.

Step 3

Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.

Step 4

Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.