📝 About This Recipe
This comforting casserole is a soulful celebration of Southern pantry staples, blending the earthy creaminess of black-eyed peas with the bold, smoky snap of andouille sausage. Rooted in tradition but elevated with a golden, buttery cornbread crust, it delivers a complex profile of savory, sweet, and spicy notes in every bite. It is the ultimate one-pan meal that brings warmth to the table and luck to the soul, perfect for New Year’s Day or a cozy Sunday supper.
🥗 Ingredients
The Savory Base
- 12 ounces Smoked Andouille Sausage (sliced into 1/4-inch rounds)
- 30 ounces Black-eyed Peas (two cans, rinsed and drained)
- 1 large Yellow Onion (finely diced)
- 1 Green Bell Pepper (seeded and diced)
- 2 pieces Celery Stalks (finely chopped)
- 4 pieces Garlic Cloves (minced)
The Sauce and Seasoning
- 14.5 ounces Fire-roasted Diced Tomatoes (one can, with juices)
- 1/2 cup Chicken Stock (low sodium)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Worcestershire Sauce
The Cornbread Topping
- 1 cup Cornmeal (yellow or white)
- 1 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Buttermilk (shaken well)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 1 cup Sharp Cheddar Cheese (shredded)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large cast-iron skillet with butter or non-stick spray.
-
2
Place a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 5-6 minutes, stirring occasionally, until the edges are browned and the fat has rendered.
-
3
Use a slotted spoon to remove the sausage from the pan and set aside, leaving about 2 tablespoons of the drippings in the skillet.
-
4
Add the onion, bell pepper, and celery to the skillet. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
-
5
Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
-
6
Return the cooked sausage to the skillet. Add the drained black-eyed peas, fire-roasted tomatoes (with their juice), chicken stock, and Worcestershire sauce.
-
7
Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld. Taste and season with salt and black pepper as needed.
-
8
While the filling simmers, prepare the topping. In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
-
9
In a separate small bowl, whisk the buttermilk and melted butter together. Pour the wet ingredients into the dry ingredients and stir until just combined.
-
10
Gently fold the shredded cheddar cheese into the cornbread batter.
-
11
Transfer the black-eyed pea and sausage mixture into your prepared baking dish (if not using a cast-iron skillet).
-
12
Drop spoonfuls of the cornbread batter over the top of the pea mixture, spreading it slightly but leaving some gaps for steam to escape.
-
13
Bake in the center of the oven for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the crust comes out clean.
-
14
Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly.
💡 Chef's Tips
For the best flavor, use a high-quality smoked sausage like Andouille or Kielbasa. If using dried black-eyed peas, ensure they are fully cooked and tender before adding them to the casserole. Don't overmix the cornbread batter; stirring until 'just combined' ensures a light and fluffy topping rather than a dense one. If the cornbread is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking. To add a kick of heat, incorporate a finely diced jalapeño into the vegetable sauté.
🍽️ Serving Suggestions
Serve with a side of braised collard greens or mustard greens to complete the Southern experience. A drizzle of honey over the cornbread crust provides a beautiful sweet-and-savory contrast. Pair with a crisp, cold Lager or a glass of sweet iced tea. Add a dash of your favorite vinegar-based hot sauce just before eating to brighten the earthy flavors. A simple slaw with a tangy vinaigrette cuts through the richness of the sausage beautifully.