Black-Eyed Peas and Sausage Dumplings (Print Version)

Savory black-eyed peas simmered with smoked sausage, topped with fluffy buttermilk cornmeal dumplings for a satisfying Southern-inspired meal.

# What You’ll Need:

→ For the Stew

01 - 2 tablespoons olive oil
02 - 12 oz smoked sausage, sliced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 medium carrot, diced
07 - 1 green bell pepper, chopped
08 - 4 cups low-sodium chicken broth
09 - 2 cans (15 oz each) black-eyed peas, drained and rinsed
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - Salt, to taste

→ For the Dumplings

16 - 1 cup all-purpose flour
17 - 1/2 cup yellow cornmeal
18 - 1 1/2 teaspoons baking powder
19 - 1/2 teaspoon baking soda
20 - 1/2 teaspoon salt
21 - 2 tablespoons unsalted butter, melted
22 - 3/4 cup buttermilk

# How-To Steps:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until browned, approximately 5 minutes.
02 - Add onion, garlic, celery, carrot, and bell pepper to the pot. Sauté for 5–7 minutes until vegetables are softened.
03 - Pour in chicken broth. Stir in black-eyed peas, thyme, smoked paprika, black pepper, cayenne pepper if using, bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Stir in melted butter and buttermilk until just combined without overmixing.
05 - Remove the bay leaf from the stew. Taste and adjust seasoning as needed.
06 - Drop spoonfuls of dumpling batter (approximately 2 tablespoons each) onto the simmering stew. Cover and cook over low heat for 20–25 minutes until dumplings are puffed and cooked through. Do not lift the lid while dumplings are steaming.
07 - Serve hot, garnished with fresh parsley if desired.

# Expert Hints:

01 -
  • Comforting Textures: Fluffy cornmeal dumplings contrast perfectly with the savory, smoky broth.
  • Hearty and Nutritious: Packed with protein from black-eyed peas and sausage.
  • One-Pot Ease: A complete meal made primarily in a Dutch oven for easier cleanup.
02 -
  • Don't Peek: Resist the urge to lift the lid while the dumplings are steaming; they need the trapped steam to become light and fluffy.
  • Gentle Mixing: When preparing the dumpling batter, stir until just combined to avoid a dense or tough texture.
  • Rinse Well: Always drain and rinse the canned black-eyed peas to remove excess sodium and starch before adding them to the pot.
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