Southern · beginner
Southern Black-Eyed Pea And Halal Beef Sausage Stew
A rich, comforting low-country skillet stew featuring tender black-eyed peas, sliced halal beef sausage, sweet bell peppers, and smoky spices.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet over medium-high heat.
- 02
Add sliced halal beef sausage and sear for 4 to 5 minutes until browned on both sides, then transfer sausage to a plate.
- 03
Lower heat to medium, add diced onion, green bell pepper, and celery to the skillet, and cook for 5 minutes until softened.
- 04
Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- 05
Pour in low-sodium halal chicken broth and black-eyed peas, stirring gently to scrape up browned bits from the skillet bottom.
- 06
Return the browned sausage to the skillet, bring to a simmer, then lower heat, cover, and cook for 15 minutes.
- 07
Uncover, simmer for 3 to 5 minutes to thicken slightly, and garnish with chopped fresh parsley before serving warm.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing
Pouring broth into the hot skillet to lift caramelized flavorful bits left from browning sausage into the stew base.
Notes from the kitchen
- Serve over warm long-grain rice or with warm skillet cornbread for a classic Southern meal.
- If using dried black-eyed peas instead of canned, pre-soak overnight and simmer until tender before adding.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.