Black-Eyed Peas and Sausage Dumplings (Printable)

Creamy black-eyed pea stew with smoked sausage and fluffy cornmeal dumplings

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add sliced sausage and cook until browned, approximately 5 minutes.
02 - Add diced onion, minced garlic, diced celery, diced carrot, and chopped bell pepper. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Pour in chicken broth and stir in black-eyed peas, dried thyme, smoked paprika, black pepper, cayenne pepper 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 all-purpose flour, yellow 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 of dumpling batter, approximately 2 tablespoons each, 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 during cooking.
07 - Serve the stew hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The dumplings are impossibly fluffy without being heavy, and they absorb all those savory flavors like little edible sponges.
  • This feeds a crowd without requiring you to fuss constantly, so you can actually enjoy people's company while it simmers.
  • Smoked sausage does the heavy lifting for flavor, meaning you're not standing there doctoring the broth for hours.
02 -
  • Never, and I mean never, lift the lid while the dumplings are steaming—it lets all the heat escape and you'll end up with undercooked, gummy dumplings that won't recover.
  • The dumplings will sink a little as they cook and absorb liquid, which is completely normal and means they're working, so don't panic if they're not floating on top by the end.
03 -
  • If you want extra fluffy dumplings, separate an egg, whisk the white until foamy, and fold it into your batter just before cooking—it adds lift that makes them almost cloud-like.
  • Don't overstir the stew while the dumplings are cooking because you'll break them apart, and resist the urge to check on them—trust the process and the timer.
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