Black-Eyed Peas and Sausage Dumplings (Printable)

Hearty Southern stew featuring black-eyed peas and smoked sausage in rich broth, crowned with light buttermilk cornmeal dumplings.

# What you'll 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 the sliced sausage and cook until browned, approximately 5 minutes.
02 - Add onion, garlic, celery, carrot, and bell pepper. Sauté for 5 to 7 minutes, until vegetables are softened.
03 - Pour in chicken broth. Stir in black-eyed peas, thyme, smoked paprika, black pepper, cayenne if using, bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Stir in melted butter and buttermilk until just combined, being careful not to overmix.
05 - Remove the bay leaf from the stew. Taste and adjust seasoning as needed.
06 - Drop spoonfuls, about 2 tablespoons each, of dumpling batter 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 while dumplings are steaming.
07 - Serve hot, garnished with fresh parsley if desired.

# Expert suggestions:

01 -
  • The dumplings are ridiculously easy to make but taste like someone spent hours on them.
  • One pot means less cleanup, which somehow makes the meal feel even more satisfying.
  • It's the kind of food that fills your kitchen with warmth and makes people linger at the table longer than planned.
02 -
  • Don't stir the dumplings once they start cooking, and resist every urge to lift that lid—steam is doing the magic here.
  • If your stew tastes a little flat before the dumplings go in, taste it and adjust the salt and spices now; this is your last chance to fix it.
03 -
  • Don't skip removing that bay leaf before you taste and adjust seasoning—it'll taste sharp and woody if someone bites into it.
  • Make your dumpling batter while the stew simmers so you're not rushing at the last minute and overmixing out of stress.
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