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A close-up of a bubbling Black-Eyed Pea Casserole, fresh from the oven, with a golden-brown top.

Hearty Smoked Sausage Black-Eyed Pea Casserole

This hearty casserole combines savory smoked sausage with black-eyed peas, vegetables, and a creamy sauce, all topped with a cheesy, crispy breadcrumb crust. It's a comforting and flavorful dish perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 pound smoked sausage (andouille or kielbasa work great), diced
  • large onion, chopped
  • green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans black-eyed peas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
Topping
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Equipment

  • oven
  • 9x13 inch baking dish
  • large skillet or Dutch oven
  • slotted spoon
  • small bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat, then cook diced smoked sausage until browned and crispy for 5-7 minutes; remove sausage and set aside, reserving drippings.
  2. Add chopped onion, green bell pepper, and celery to the skillet and cook until softened for 8-10 minutes; stir in minced garlic and cook for one minute until fragrant.
  3. Return the sausage to the skillet, then stir in black-eyed peas, undrained diced tomatoes, broth, heavy cream, thyme, smoked paprika, and cayenne pepper.
  4. Season with salt and pepper, bring to a gentle simmer, then reduce heat and cook for 5-7 minutes to meld flavors.
  5. Stir 3/4 cup of the shredded cheddar cheese into the black-eyed pea mixture and pour into the prepared baking dish.
  6. Combine the remaining 1/4 cup shredded cheddar cheese with panko breadcrumbs and melted butter in a small bowl, then sprinkle this topping evenly over the casserole.
  7. Bake for 25-30 minutes, until the casserole is bubbly and the topping is golden brown and crispy.
  8. Let the casserole rest for 5-10 minutes before serving to allow flavors to settle.

Notes

For extra heat, add a pinch more cayenne pepper. If you don't have smoked paprika, regular paprika can be used, but the smoky flavor will be less pronounced. This casserole is excellent served with a side of cornbread or a simple green salad.