Black-Eyed Peas and Sausage Dumplings (Printable)

Smoked sausage and tender black-eyed peas in a savory broth, crowned with light cornmeal dumplings for rustic comfort.

# What You Need:

→ For the Stew

01 - 2 tablespoons olive oil
02 - 12 ounces smoked sausage, sliced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 medium carrot, diced
07 - 1 green bell pepper, chopped
08 - 4 cups low-sodium chicken broth
09 - 2 cans (15 ounces each) black-eyed peas, drained and rinsed
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - Salt to taste

→ For the Dumplings

16 - 1 cup all-purpose flour
17 - 1/2 cup yellow cornmeal
18 - 1 1/2 teaspoons baking powder
19 - 1/2 teaspoon baking soda
20 - 1/2 teaspoon salt
21 - 2 tablespoons unsalted butter, melted
22 - 3/4 cup buttermilk

# How To Make It:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add sliced sausage and cook until browned, approximately 5 minutes.
02 - Add diced onion, minced garlic, diced celery, diced carrot, and chopped bell pepper to the pot. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Pour in chicken broth and stir in drained black-eyed peas, dried thyme, smoked paprika, black pepper, cayenne pepper if desired, bay leaf, and salt to taste. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - In a medium bowl, whisk together all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt. Stir in melted butter and buttermilk until just combined, avoiding overmixing.
05 - Remove the bay leaf from the simmering stew. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Drop spoonfuls of dumpling batter, approximately 2 tablespoons each, onto the simmering stew. Cover and cook over low heat for 20 to 25 minutes until dumplings are puffed and cooked through. Do not lift the lid during steaming.
07 - Serve the stew and dumplings hot, garnishing with fresh parsley if desired.

# Expert Tips:

01 -
  • It's a complete meal in one pot, so cleanup becomes almost bearable on a busy weeknight.
  • Those dumplings transform ordinary broth into something unexpectedly luxurious and comforting.
  • The smoked sausage does all the heavy lifting flavor-wise, making you look like a better cook than you actually are.
02 -
  • Never lift the lid while dumplings are steaming or they'll deflate like disappointed balloons and lose all their fluffiness.
  • If your broth isn't at a gentle simmer when dumplings hit the surface, they'll sink instead of floating, so watch the temperature carefully.
03 -
  • Prepare your dumpling batter while the stew simmers so everything comes together at the right moment without rushing.
  • This dish actually tastes better the next day when the flavors have settled and deepened, so make it ahead if you're serving guests.
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