A hearty and flavorful dish combining black-eyed peas and Cajun sausage, perfect for a comforting meal.
Rinse and sort the black-eyed peas, removing any debris.
Soaking the peas overnight can reduce cooking time and enhance their texture.
Slice the andouille sausage into bite-sized pieces.
Use a sharp knife to ensure even slices for uniform cooking.
Chop the onion, garlic, and bell pepper into small pieces.
Keep the pieces uniform in size for even cooking.
In a large saucepan, combine the black-eyed peas, sausage, onion, garlic, bell pepper, salt, black pepper, and Cajun seasoning. Add enough water to cover the ingredients.
Use a heavy-bottomed saucepan to prevent sticking.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, stirring occasionally.
Check occasionally and add water if needed to maintain a thick gravy consistency.
Cook the rice according to package instructions.
Fluff the rice with a fork after cooking for the best texture.
Stir in the chopped scallions into the black-eyed pea mixture just before serving.
Adding the scallions at the end preserves their fresh flavor.
Serve the black-eyed pea and sausage mixture over the cooked rice.
Garnish with additional scallions or hot sauce for extra flavor.
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