Description
A hearty and flavorful dish featuring spicy ground sausage, tender black-eyed peas, and fresh jalapeños simmered together in savory chicken broth. Perfect for a comforting family meal with a spicy kick.
Ingredients
Scale
Meat
- 1 (16-oz) roll ground hot pork sausage
Produce
- 4 garlic cloves, minced
- 4 jalapeños, diced (stems and seeds removed)
Dry Ingredients & Spices
- 2 Tbsp dried minced onion
- 2 tsp salt
- 1 Tbsp cumin
- 1 Tbsp dried sage
Liquids & Others
- 6 cups chicken broth
- 2 lb frozen black-eyed peas
Instructions
- Cook the sausage: In a large pot or Dutch oven, cook the ground hot pork sausage over medium heat until it is no longer pink, breaking it apart as it cooks. Drain any excess fat from the pot to keep the dish from becoming too greasy.
- Add remaining ingredients: Stir in the dried minced onion, minced garlic cloves, salt, cumin, dried sage, chicken broth, frozen black-eyed peas, and diced jalapeños. Mix well to combine all flavors evenly.
- Simmer the mixture: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Let it cook uncovered until the liquid has reduced by half and the peas are tender, about 30 to 40 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Notes
- For less heat, reduce the number of jalapeños or remove all seeds.
- Use fresh black-eyed peas if available; adjust cooking time accordingly.
- Serve with rice or crusty bread for a complete meal.
- Leftovers keep well and taste even better the next day.
