Black Eyed Peas with D&D Smoked Sausage and Smoked Pork
Black Eyed Peas with D&D Smoked Sausage and Smoked Pork is a medium Creole recipe that serves 8. 350 calories per serving. Recipe by Charlie Andrews on YouTube.
Prep: 20 min | Cook: 2 hrs 25 min | Total: 3 hrs
Cost: $13.35 total, $1.67 per serving
Ingredients
- 1 pound Black-Eyed Peas (rinsed, sorted, no discolored peas)
- 1 pound Smoked Pork Pig Tails (trim excess fat, cut into bite‑size pieces)
- 1 pound D&D Smoked Sausage (chopped into 1‑inch pieces)
- 4 tablespoons Unsalted Butter (cut into small cubes)
- 1 large Yellow Onion (chopped (about 1 2/3 cups))
- 3 stalks Celery Stalks (chopped (about 2/3 cup))
- 1 medium Bell Pepper (chopped (about 2/3 cup, any color))
- 4 cloves Garlic (minced (about 2 tablespoons))
- 1 teaspoon Creole Seasoning (e.g., Tony's Creole seasoning)
- 1 teaspoon Smoked Paprika (optional, for extra depth)
- 3 quarts Water (for simmering)
Instructions
Prep Vegetables and Meats
Chop the yellow onion, celery stalks, and bell pepper into uniform bite‑size pieces. Mince the garlic. Trim excess fat from the pig tails, then cut the meat into small bite‑size cubes. Chop the D&D smoked sausage into 1‑inch pieces.
Time: PT15M
Rinse and Sort Black‑Eyed Peas
Place the dry black‑eyed peas in a bowl of cold water. Swirl with your hand, discarding any discolored, broken, or foreign particles. Let sit 5 minutes, then drain using a strainer.
Time: PT5M
Simmer Pork Base
Add 3 quarts of water to the large pot and bring to a rolling boil over medium‑high heat. Add the trimmed pig‑tail pieces, stir, cover, and reduce to a gentle simmer for 1 hour, skimming any foam that rises.
Time: PT1H
Add Vegetables, Seasonings, and Peas
Stir in the chopped onion, celery, bell pepper, garlic, 1 tsp Creole seasoning, 1 tsp smoked paprika, and the rinsed black‑eyed peas. Cover and simmer for another 1 hour, stirring occasionally.
Time: PT1H
Incorporate Smoked Sausage
Add the chopped D&D smoked sausage to the pot, stir gently, re‑cover, and simmer for 20 minutes until the sausage is heated through and the peas are tender.
Time: PT20M
Finish with Butter
Turn off the heat and stir in 4 tablespoons of unsalted butter until fully melted and incorporated, giving the stew a glossy finish.
Time: PT5M
Serve
Ladle the black‑eyed pea stew into bowls. Garnish with chopped fresh parsley if desired and serve hot with cornbread or rice.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 6 g
Dietary info: Gluten-Free, Contains Dairy, Pork
Allergens: Milk
Ingredient Substitutions
- Instead of Black-Eyed Peas: Canned black-eyed peas (drained and rinsed)
- Instead of Smoked Pork Pig Tails: Smoked ham hocks, Smoked pork neck bones, Smoked turkey necks
- Instead of D&D Smoked Sausage: Andouille sausage, Kielbasa, Any good quality smoked sausage
- Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
- Instead of Yellow Onion: White onion
- Instead of Celery Stalks: Fennel stalks
- Instead of Bell Pepper: Red or yellow bell pepper
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (½ tsp)
Equipment Needed
- Large Pot or Dutch Oven (3‑4 qt)
- Cutting Board
- Chef's Knife
- Strainer or Colander
- Measuring Cups and Spoons
- Wooden Spoon or Ladle
- Stove (gas or electric)
Critical Steps — Do Not Skip
- Simmer Pork Base for 1 hour
- Simmer with vegetables and peas for 1 hour
- Add smoked sausage and simmer 20 minutes
Chef Tips from the Video
- Using smoked pig tails gives the broth a rich, smoky depth that pairs perfectly with the sausage.
- A splash of apple cider vinegar (1 tsp) added at the end brightens the flavors.
- For extra heat, add a pinch of cayenne pepper with the Creole seasoning.
Troubleshooting
Peas are still firm after the cooking time.
Add an additional 15‑20 minutes of simmering and check liquid level; add more water if needed.
Stew is too watery.
Uncover the pot and simmer uncovered for 10‑15 minutes to reduce, or mash a few peas against the side of the pot to thicken.
Dish is too salty.
Rinse a small portion of the smoked pork before adding, or dilute with extra water and adjust seasoning at the end.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Cook the beans a day ahead; they develop deeper flavor after resting.
- Reheat gently over low heat, adding a splash of water if the stew has thickened.
Frequently Asked Questions
What is the cultural significance and history of Black Eyed Peas with D&D Smoked Sausage and Smoked Pork in Creole cuisine?
Black‑eyed peas are a staple of Southern and Creole celebrations, especially on New Year's Day, symbolizing luck and prosperity. The addition of smoked pork and sausage reflects the French‑Spanish‑African influences of New Orleans, where smoked meats were historically used to flavor hearty bean dishes.
What are the traditional regional variations of black‑eyed pea stews in Creole cooking?
In Louisiana, some cooks use ham hocks or turkey necks instead of pig tails, and may add okra, tomatoes, or hot sauce. In other Southern states, the dish might be sweeter with a touch of molasses or served over rice rather than with cornbread.
How is Black Eyed Peas with D&D Smoked Sausage and Smoked Pork traditionally served in New Orleans?
It is typically served hot as a main or side dish on New Year's Day, accompanied by cornbread, collard greens, and sometimes a splash of hot sauce. Many families also pair it with rice or a simple green salad.
What occasions or celebrations is Black Eyed Peas with D&D Smoked Sausage and Smoked Pork associated with in Creole culture?
The dish is most closely linked to New Year's Day meals, where eating black‑eyed peas is believed to bring good luck for the coming year. It also appears at family gatherings, potlucks, and holiday brunches in the Gulf Coast region.
What authentic traditional ingredients are essential for Black Eyed Peas with D&D Smoked Sausage and Smoked Pork, and what are acceptable substitutes?
Traditional ingredients include black‑eyed peas, smoked pork (pig tails or ham hocks), smoked sausage (often Andouille), a Creole vegetable mirepoix, and Creole seasoning. Substitutes can be smoked turkey necks, kielbasa, or canned peas if time is limited, though flavor depth may vary.
What other Creole dishes pair well with Black Eyed Peas with D&D Smoked Sausage and Smoked Pork?
Pair it with classic sides like cornbread, dirty rice, collard greens, or a simple cucumber‑tomato salad. A glass of chilled sweet tea or a light lager also complements the smoky richness.
What are the most common mistakes to avoid when making Black Eyed Peas with D&D Smoked Sausage and Smoked Pork?
Common errors include over‑cooking the sausage (it becomes tough), not trimming enough fat from the pig tails (resulting in a greasy broth), and letting the peas dry out—always keep enough liquid and stir occasionally.
Why does this recipe simmer the pork base for a full hour before adding the peas and vegetables?
Simmering the smoked pork first creates a rich, smoky stock that infuses the beans with deep flavor. Adding the peas later prevents them from becoming mushy and ensures they cook evenly in the flavored broth.
Can I make Black Eyed Peas with D&D Smoked Sausage and Smoked Pork ahead of time and how should I store it?
Yes, the stew improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if it has thickened.
What texture and appearance should I look for to know Black Eyed Peas with D&D Smoked Sausage and Smoked Pork is done?
The peas should be tender but not falling apart, and the broth should be thick enough to coat a spoon. The meat pieces should be fork‑tender, and the stew should have a deep mahogany color from the smoked ingredients.
What does the YouTube channel Charlie Andrews specialize in?
The YouTube channel Charlie Andrews focuses on Southern and Creole comfort food, offering step‑by‑step tutorials for classic dishes like gumbo, jambalaya, and bean stews, with an emphasis on home‑cooked, family‑style meals.
How does the YouTube channel Charlie Andrews' approach to Creole cooking differ from other Southern cooking channels?
Charlie Andrews emphasizes authentic Creole flavor layers—using smoked pork, specific Creole seasonings, and traditional mirepoix—while keeping recipes approachable for home cooks. He also shares cultural anecdotes and tips for sourcing regional ingredients, which sets his channel apart.
Last updated: August 25, 2026
