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Southern Purple Hull Peas with Boudin sausage is a comforting and satisfying dinner. Similar to black eyed peas and a great dinner to kick off the new year. Slow simmered with onions, garlic and celery for a hearty and delicious meal.
Purple Hull Peas
Southern comfort food is what I crave, especially when we reach the middle of winter. There’s just something so satisfying about a big bowl of peas and cornbread.
Take me to the recipe! Scroll to the very bottom for the ingredients list and instructions on the recipe card. Otherwise, read on for step by step photos.
How to Make Purple Hull Peas:
- Rinse frozen purple hull peas and sort.
- Place peas in a Dutch oven or stock pot and add 6 cups water. Season with salt and pepper.
- Cook over medium-high heat, bringing to a boil. Boil for 10 minutes, lower to simmer. Cover and cook for 35 minutes or until peas are tender.
- In a skillet, add olive oil, diced onions and celery. Cook, stirring often until onions start to brown. Set aside.
- Drain peas and place back in pan with chicken broth and cooked vegetables. Place over medium heat.
- Top with sliced Boudin or Andouille sausage. Cover and cook 10 minutes or until sausage is heated through.
- Sprinkle with red pepper flakes if desired and fresh parsley.
Serve with Skillet Cornbread and hot sauce if you like a spicy kick.
Frozen purple hull peas are great to keep on hand for winter months when fresh are not available. If you have fresh peas, the same recipe will work. You might need to add 10-15 minutes to cooking time.
Black eyed peas or crowder peas are also great options for this recipe.
Try andouille sausage, smoked kielbasa, crispy bacon or a ham hock for the meat.
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- 1 3/4 pounds frozen Purple Hull Peas or Black Eyed Peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound boudin
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon chopped fresh parsley, optional
- hot sauce for serving
- Rinse purple hull peas and sort out any pod fragments or stems.
- Add 6 cups of water and peas to a Dutch oven or soup pot.
- Season with salt and pepper. Place over medium-high heat.
- Bring peas to a boil and cook 10 minutes. Lower to a simmer. Cover and cook 35 minutes or until peas are tender.
- Cook onions, celery and garlic in olive oil in a separate skillet over medium heat. Stir often until onions just start to brown. Remove from heat and set aside.
- Drain peas and place back in pan with chicken broth and cooked vegetables. Stir to combine.
- Top with sliced boudin or other sausage.
- Cover and cook for 10 minutes or until sausage is heated through.
- Garnish with red pepper flakes and fresh parsley if desired.
- Serve with Skillet Cornbread.
- Add hot sauce if desired.
Fresh Purple Hull Peas are best if available. Cook using the same method. Peas may take and additional 15 minutes to get tender.
Amount Per Serving: Calories: 271 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 497mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 7g Sugar: 7g Sugar Alcohols: 0g Protein: 16g