Peggy’s Good Luck Cajun Black-Eyed Peas


The perfect dish to usher in the New Year with luck and good fortune, this recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona. Hear Big Blend Radio’s “Wine Time with Peggy” Podcast every 1st Wednesday. More at

Serves 8-12

Ingredients –

1 16-oz bag of Black-eyed Peas
1 large red onion, chopped
3 cloves of garlic, sliced
3 multi-colored bell peppers, coarsely chopped
4 jalapeno peppers, seeded and chopped
4 Cajun Style Andouille Smoked Pork Sausage, quarter inch chopped*
32-oz can of beef broth
1 tablespoon of Worcestershire Sauce
2 14-oz cans of diced tomatoes with their juice

Add your favorite spice mix. We use our McDowell Mountain Spice Mix.

Salt and freshly ground pepper to taste

* We use Chef Bruce Aidells fully cooked Cajun Style Andouille smoked pork sausage because the port is raised without hormones; it is gluten free, and no added MSG. You can find it in most supermarkets.

Prepare Peas –

Rinse the peas in cold water several times and pick out any discolored peas or stones

Soak the peas in cold water overnight or at least 4 to 6 hours. You need to do this because they are hard and need to be rehydrated.


Cook Peas –

Sauté in olive oil (in a large pot with cover) the chopped red onion for about five minutes.

Add the three cloves of sliced garlic and coarsely chopped bell peppers.

Add the chopped and seeded jalapeno peppers.

Add the sliced Andouille sausage.

Simmer on low heat until vegetables soften about 20 minutes.

Add the liquids – beef broth, diced tomatoes with their juice, and Worcestershire Sauce.

Add approximately 2 tablespoons of spice mix. Add extra Cayenne pepper (if desired extra spice).

Salt and Pepper to taste.

Add drained and rinsed black-eyed peas.

NOTE: you may have to add water at this time; peas need to be covered but you don’t want this dish to be a soup.

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Hear Big Blend Radio’s “Wine Time with Peggy” Podcast every 1st Wednesday.

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