# What you'll need:
→ Meats
01 - 8 oz smoked sausage (Andouille or Kielbasa), sliced
02 - 4 oz thick-cut bacon, diced
→ Legumes
03 - 1 lb dried black-eyed peas, rinsed and sorted
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp cayenne pepper, optional
14 - 1/2 tsp freshly ground black pepper
15 - 3/4 tsp kosher salt, plus more to taste
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - Hot sauce for serving
# How To Make It:
01 - Place dried peas in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, cover peas with boiling water, let stand for 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp, approximately 5-7 minutes. Remove with a slotted spoon and set aside.
03 - Add sliced sausage to the same pot and sauté until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside with the bacon.
04 - In the pot with rendered fat, add diced onion, bell pepper, and celery. Sauté until softened, approximately 5-6 minutes. Add minced garlic and cook for 1 minute longer.
05 - Stir in soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if desired, black pepper, and kosher salt. Return cooked bacon and sausage to the pot.
06 - Bring mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until peas are tender and broth is richly flavored.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle chopped fresh parsley over the top.
08 - Transfer to serving bowls and serve hot with hot sauce on the side. Traditionally served over steamed rice or alongside cornbread.
