If you are craving a hearty, soul-warming meal that feels like a big, cozy hug, the Black-Eyed Peas and Sausage Dumplings Recipe is your new best friend in the kitchen. This dish brings together tender black-eyed peas swimming in a rich, savory broth with smoky sausage and soft, fluffy dumplings that soak up every bit of flavor. It’s a perfect balance of spicy, smoky, and comforting notes that will have you coming back for seconds — honestly, it’s one of those recipes that tastes even better the next day.
Ingredients You’ll Need
The beauty of this recipe is how simple yet flavorful the ingredients are. Each one plays a vital role in building layers of taste and texture, from the smoky sausage to the creamy dumplings, creating a symphony of deliciousness in every spoonful.
- Olive oil: Helps brown the sausage beautifully and adds a subtle richness to the base.
- Smoked sausage (12 ounces): Gives the dish its smoky, meaty depth.
- Onion (1 medium, diced): Adds sweetness and a savory foundation.
- Garlic (2 cloves, minced): Brings a punch of aromatic warmth.
- Celery stalks (2, diced): Adds a fresh crunch and balances the richness.
- Carrot (1 medium, diced): Offers mild sweetness and color.
- Green bell pepper (1, chopped): Provides a slightly bitter contrast and vibrant hue.
- Low-sodium chicken broth (4 cups): The flavorful liquid that brings the stew to life without overpowering.
- Black-eyed peas (2 cans, drained and rinsed): The star ingredient; tender, earthy, and nourishing.
- Dried thyme (1 teaspoon): Adds an herbal, fragrant note that complements the meatiness.
- Smoked paprika (1/2 teaspoon): Enhances the smoky depth.
- Black pepper (1/2 teaspoon): Provides a gentle heat.
- Cayenne pepper (1/4 teaspoon, optional): Adds a kick if you like some spice.
- Bay leaf (1): Infuses the broth with subtle earthiness.
- Salt (to taste): Brings out all the flavors harmoniously.
- All-purpose flour (1 cup): The dumplings’ base for a soft, tender bite.
- Yellow cornmeal (1/2 cup): Adds texture and a touch of sweetness to the dumplings.
- Baking powder (1 1/2 teaspoons): Helps the dumplings puff up nicely.
- Baking soda (1/2 teaspoon): Works with buttermilk to create lightness.
- Salt (1/2 teaspoon): For dumpling seasoning.
- Unsalted butter (2 tablespoons, melted): Adds richness to the dumpling batter.
- Buttermilk (3/4 cup): Provides moisture and tenderness, making dumplings delightfully soft.
How to Make Black-Eyed Peas and Sausage Dumplings Recipe
Step 1: Brown the Sausage
Heat the olive oil in a large Dutch oven over medium heat and add the sliced smoked sausage. As it sizzles, the sausage will brown and release its flavorful smoky fat, which is essential for infusing the whole stew with deep richness. This step takes about 5 minutes and sets the foundation for all those unforgettable flavors.
Step 2: Sauté the Aromatics and Vegetables
Next, add the diced onion, minced garlic, celery, carrot, and green bell pepper right into the flavorful sausage drippings. Sautéing these until tender, about 5 to 7 minutes, softens them and brings out their natural sweetness, which balances the smoky sausage perfectly. Plus, it builds a delicious base to the stew’s broth.
Step 3: Build the Stew Base
Pour in the low-sodium chicken broth and add the black-eyed peas, dried thyme, smoked paprika, black pepper, cayenne pepper if you want a touch of heat, bay leaf, and salt. Stir everything together and bring it to a boil before reducing to a gentle simmer. Let it cook uncovered for about 25 minutes so all those flavors can meld and intensify beautifully.
Step 4: Prepare the Dumpling Batter
While the stew is simmering away, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt in a medium bowl. Then gently stir in the melted butter and buttermilk until just combined — the key here is not to overmix, so the dumplings stay nice and tender once cooked.
Step 5: Finish the Stew Base
Remove the bay leaf from the stew and give it a taste. Adjust the seasoning as needed — this stage is where you make the dish sing by ensuring the flavors are balanced and just right before adding your dumplings.
Step 6: Cook the Dumplings
Drop spoonfuls (around 2 tablespoons each) of dumpling batter onto the simmering stew. Cover the pot tightly and let the dumplings cook on low heat for 20 to 25 minutes. Do not lift the lid, as the steam is crucial for puffing up the dumplings and cooking them through perfectly. The result? Pillows of dumpling goodness nestled atop your smoky, savory black-eyed peas.
How to Serve Black-Eyed Peas and Sausage Dumplings Recipe
Garnishes
A sprinkle of fresh parsley adds a pop of color and a fresh herbal brightness that contrasts beautifully with the rich stew. If you’re feeling adventurous, a dash of hot sauce or a few sliced green onions can also add exciting flavors and textures to each bite.
Side Dishes
This dish is so fulfilling on its own, but you can round out the meal with a simple side salad for some crunch and acidity, or cornbread for extra comfort vibes. A side of steamed greens like collard or kale would add a healthy bite and contrast the dumplings wonderfully.
Creative Ways to Present
For a rustic family-style meal, serve the stew straight from the Dutch oven, letting everyone help themselves to the piping hot dumplings and peas. Alternatively, ladle it into deep bowls and garnish each serving individually for a more elegant presentation. Either way, it’s a feast for both the eyes and the soul.
Make Ahead and Storage
Storing Leftovers
Leftover Black-Eyed Peas and Sausage Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. The stew thickens as it sits, which makes it even better the next day when the flavors have had time to mingle fully.
Freezing
This recipe freezes well, but it’s best to freeze the stew without the dumplings to maintain their texture. Freeze the stew in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the stew gently on the stove over low heat, adding a splash of broth or water to loosen it if needed. If frozen, thaw first to ensure even heating. For leftover dumplings, it’s best to cook fresh ones to keep that fluffy texture fresh and inviting.
FAQs
Can I use fresh black-eyed peas instead of canned?
Absolutely! If you’re using dried black-eyed peas, be sure to soak and cook them until tender before adding to the stew. It’ll take longer, but the fresh peas add a great texture and flavor.
Is there a vegetarian version of this recipe?
Yes! Swap the smoked sausage for smoked paprika or liquid smoke for the smoky flavor and use vegetable broth instead of chicken broth. You can also add mushrooms for extra umami.
Can I make the dumplings gluten-free?
You can try using a gluten-free flour blend that works with baking powder and soda, but results may vary. Cornmeal alone won’t give the right structure, so a blend is your best bet.
What if I don’t have buttermilk?
No problem! Simply mix 3/4 cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This makes a perfect buttermilk substitute that tenderizes the dumplings beautifully.
How spicy is this dish?
The spice level is mild but can be adjusted easily. The cayenne is optional, so leave it out if you prefer no heat, or add more for a fiery kick. The sausage and paprika provide a smoky warmth rather than heat.
Final Thoughts
There is something incredibly satisfying about a big pot of Black-Eyed Peas and Sausage Dumplings Recipe simmering on the stove, filling your kitchen with cozy aromas and inviting flavors. Whether you’re feeding a crowd or just treating yourself, this dish delivers comfort and joy in every bite. I promise you’ll want to keep this recipe close for all the chilly nights ahead!
Print
Black-Eyed Peas and Sausage Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Southern
Description
A hearty and comforting Southern-inspired stew featuring smoky sausage, tender black-eyed peas, and fluffy cornmeal dumplings simmered together in a flavorful broth.
Ingredients
For the Stew:
- 2 tablespoons olive oil
- 12 ounces 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 low-sodium chicken broth
- 2 cans (15 ounces 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 all-purpose flour
- 1/2 cup 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 buttermilk
Instructions
- Brown the Sausage: Heat olive oil in a large Dutch oven over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned and slightly crisp, about 5 minutes.
- Sauté the Aromatics and Vegetables: Add diced onion, minced garlic, diced celery, carrot, and chopped green bell pepper to the pot. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Build the Stew Base: Pour in the low-sodium chicken broth. Stir in the drained black-eyed peas, dried thyme, smoked paprika, black pepper, cayenne pepper if using, bay leaf, and salt to taste. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 25 minutes, allowing flavors to meld.
- Prepare the Dumpling Batter: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt. Stir in the melted butter and buttermilk until just combined, taking care not to overmix to keep the dumplings tender.
- Finish the Stew Base: Remove the bay leaf from the stew and taste the broth. Adjust seasonings with additional salt and pepper if needed.
- Cook the Dumplings: Using a spoon, drop 2-tablespoon-sized portions of the dumpling batter onto the simmering stew. Cover the Dutch oven with a tight-fitting lid and cook over low heat for 20 to 25 minutes without lifting the lid, until the dumplings are puffed up and cooked through.
- Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy this comforting meal.
Notes
- Do not lift the lid while dumplings are cooking to ensure they steam properly and puff up.
- Use smoked sausage for a rich, smoky flavor; turkey sausage can be substituted for a lighter option.
- If you prefer spicier stew, increase the cayenne pepper to taste.
- Leftover stew can be refrigerated in an airtight container for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
