Pin It Black-Eyed Peas and Sausage Dumplings is a soul-warming dish that combines Southern tradition with everyday comfort. This hearty stew features savory smoked sausage and tender black-eyed peas simmered into a rich broth, all topped with fluffy cornmeal and buttermilk dumplings for a truly satisfying meal.
Pin It The secret to this dish lies in the slow-simmered base where the vegetables and sausage meld their flavors. As the dumplings steam gently on top, they absorb the aromatic steam from the thyme and smoked paprika, creating a cohesive and deeply flavorful Southern-inspired experience.
Ingredients
- For the Stew:
- 2 tablespoons olive oil
- 12 oz (340 g) smoked sausage, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 green bell pepper, chopped
- 4 cups (1 L) low-sodium chicken broth
- 2 cans (15 oz/425 g each) black-eyed peas, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt, to taste
- For the Dumplings:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (70 g) yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup (180 ml) buttermilk
Instructions
- Step 1
- Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
- Step 2
- Add onion, garlic, celery, carrot, and bell pepper. Sauté for 5–7 minutes, until vegetables are softened.
- Step 3
- Pour in chicken broth. Stir in black-eyed peas, thyme, smoked paprika, black pepper, cayenne (if using), bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Step 4
- Meanwhile, prepare the dumplings: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Stir in melted butter and buttermilk until just combined (do not overmix).
- Step 5
- Remove the bay leaf from the stew. Taste and adjust seasoning as needed.
- Step 6
- Drop spoonfuls (about 2 tablespoons each) of dumpling batter onto the simmering stew. Cover and cook over low heat for 20–25 minutes, or until dumplings are puffed and cooked through (do not lift the lid while dumplings are steaming).
- Step 7
- Serve hot, garnished with fresh parsley if desired.
Zusatztipps für die Zubereitung
Using a large Dutch oven or heavy pot is essential for even heat distribution. Ensure you taste and adjust the seasoning carefully before adding the dumplings, as the sausage and broth levels of salt can vary.
Varianten und Anpassungen
For a spicier kick, increase the cayenne or add hot sauce before serving. Andouille or kielbasa are excellent sausage choices to change the flavor profile. You can also make it vegetarian by omitting the sausage and using vegetable broth; add extra smoked paprika to maintain the depth of flavor.
Serviervorschläge
Serve this dish steaming hot in deep bowls, garnished with fresh parsley. It pairs wonderfully with a light, crisp white wine like Sauvignon Blanc to balance the richness of the sausage and dumplings.
Pin It Whether you're looking for a comforting weeknight dinner or a unique Southern-inspired feast, these Black-Eyed Peas and Sausage Dumplings deliver a perfect balance of smoky, savory, and fluffy elements in every bite.
Questions & Answers
- → Can I use dried black-eyed peas instead of canned?
Yes, soak 1 cup dried black-eyed peas overnight, then simmer for 45-60 minutes until tender before adding to the stew. Adjust the broth quantity as needed.
- → What type of sausage works best?
Andouille, kielbasa, or any smoked sausage adds excellent flavor. For a milder taste, use smoked turkey sausage or omit for a vegetarian version with vegetable broth.
- → Why shouldn't I lift the lid while cooking dumplings?
Keeping the lid sealed traps the steam, which is essential for the dumplings to puff up and cook through evenly. Lifting the lid releases heat and steam, resulting in dense, undercooked dumplings.
- → Can I make this dish ahead of time?
Prepare the stew base up to 2 days in advance and refrigerate. Reheat gently before adding fresh dumpling batter and finishing the cooking process.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. The dumplings will absorb liquid, so you may need to add extra broth when reheating on the stovetop.
- → Can I freeze this dish?
Freeze the stew base without dumplings for up to 3 months. Thaw overnight in the refrigerator, reheat, and prepare fresh dumplings just before serving.