Black-Eyed Peas and Sausage Dumplings

The steam hit my glasses first, then the smell of smoked sausage and simmering black-eyed peas filled the entire apartment. My neighbor had knocked on my door with fresh peas from her garden, and somehow I'd ended up with enough stew to feed half the building. Those dumplings puffing up on top looked like golden clouds, and I knew this wasn't just ordinary comfort food.

I made this for a Super Bowl party years ago when I was too broke to order pizza. Everyone hovered around the stove, watching those dumplings rise through the glass lid like magic. The bowls were scraped clean before the fourth quarter even started.

Ingredients

• 2 tablespoons olive oil: Creates the foundation for browning sausage and building flavor layers
• 12 oz smoked sausage, sliced: Andouille or kielbasa bring that essential smoky depth
• 1 medium onion, diced: Sweetness that balances the rich broth
• 2 cloves garlic, minced: Fresh is best here, add it after the vegetables soften
• 2 celery stalks, diced: Provides aromatic backbone and texture
• 1 medium carrot, diced: Natural sweetness rounds out the savory elements
• 1 green bell pepper, chopped: Classic Southern trio with celery and onion
• 4 cups low-sodium chicken broth: Control the salt level since sausage adds plenty
• 2 cans black-eyed peas, drained and rinsed: Fresh peas work too but need longer cooking
• 1 teaspoon dried thyme: Earthy herb that bridges sausage and vegetables
• 1/2 teaspoon smoked paprika: Amplifies the smoky sausage flavor
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon cayenne pepper: Optional heat layer that builds slowly
• 1 bay leaf: Remove before serving but let it work its magic
• 1 cup all-purpose flour: Structure for the dumplings
• 1/2 cup yellow cornmeal: Gives dumplings texture and that classic Southern grit
• 1 1/2 teaspoons baking powder: The lift that makes dumplings puff up
• 1/2 teaspoon baking soda: Works with buttermilk for tender results
• 1/2 teaspoon salt: Enhances all the flavors in the dumplings
• 2 tablespoons unsalted butter, melted: Adds richness to the dumpling batter
• 3/4 cup buttermilk: Creates tangy, tender dumplings that steam up fluffy

Instructions

Brown the sausage base:

Heat olive oil in a large Dutch oven over medium heat and cook sliced sausage until it's beautifully browned, about 5 minutes. Listen for that sizzle and watch the edges crisp up.

Build the vegetable foundation:

Add onion, garlic, celery, carrot, and bell pepper to the pot, sautéing for 5 to 7 minutes until everything's softened and fragrant. The kitchen should start smelling amazing right about now.

Create the simmering stew:

Pour in chicken broth and stir in black-eyed peas with 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 to let flavors meld.

Mix the dumpling batter:

In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Stir in melted butter and buttermilk until just combined, being careful not to overmix.

Prep for dumplings:

Fish out and discard the bay leaf, then taste the stew and adjust any seasoning before adding dumplings.

Steam the dumplings:

Drop spoonfuls of batter onto the simmering stew, cover tightly, and cook over low heat for 20 to 25 minutes. Resist the urge to peek or those dumplings will collapse.

Serve and enjoy:

Ladle hot stew into bowls, making sure each serving gets a fluffy dumpling or two on top.

Save

This recipe became my go-to the year I lived in that drafty little rental where the heater barely worked. Something about a bubbling pot on the stove made the whole place feel like home.

Making It Your Own

Andouille brings the most authentic flavor, but I've used kielbasa in a pinch and nobody complained. For a vegetarian version, skip the sausage, use vegetable broth, and bump up the smoked paprika to two teaspoons.

Timing Everything Right

Start the dumpling batter when the stew has about 10 minutes of simmering left. The batter needs to rest briefly anyway, and this ensures your stew is at the perfect simmer when you're ready to drop those dumplings in.

Serving Suggestions

A crisp Sauvignon Blanc cuts through the richness beautifully, though a cold beer works just as well. This stew wants to be the star of the show.

• Fresh parsley sprinkled on top adds brightness
• Hot sauce on the table lets heat lovers customize
• Cornbread on the side turns it into a feast

Save

There's something deeply satisfying about lifting that lid and seeing those golden dumplings puffed up proud and tall. It's simple food that feels like a warm hug on a cold night.

Recipe FAQ

→ Can I make the dumplings ahead of time?

The dumpling batter comes together quickly and should be made just before cooking. The chemical leavening agents (baking powder and baking soda) work best when the batter goes into the stew immediately after mixing. Prepare all your ingredients and have everything ready before starting the stew, then whip up the dumplings while the stew simmers.

→ What type of sausage works best?

Smoked sausage like andouille or kielbasa adds the most flavor. The smokiness enhances the Southern character of the dish. If you prefer something milder, a good quality smoked pork sausage works wonderfully. Vegetarians can omit the sausage entirely and use vegetable broth with extra smoked paprika to maintain depth.

→ Why can't I lift the lid while dumplings cook?

Steaming is essential for fluffy dumplings. Lifting the lid releases the trapped steam, causing the temperature to drop and making dumplings dense or gummy. Trust the process and resist peeking for those 20-25 minutes. The dumplings will puff beautifully and cook through without interference.

→ Can I use dried black-eyed peas instead of canned?

Absolutely. Soak 1 cup dried black-eyed peas overnight, then drain and cook them in fresh water for about 45-60 minutes until tender before adding to the stew. You may need to adjust the cooking time slightly and add more broth if the dried peas absorb more liquid than canned ones.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb more liquid and become softer over time, which many people enjoy. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to restore consistency. Avoid microwaving, as it can make dumplings tough.

→ Is this suitable for freezing?

The stew portion freezes beautifully for up to 3 months. However, dumplings don't freeze well—they become dense and rubbery when thawed. For best results, freeze the stew without dumplings and make fresh dumplings when reheating. If you have leftovers with dumplings, they're best eaten within a few days.