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
Scale
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.
