Editorial sample recipeSouthernbeginnerhalaldairy-free

Southern Black-Eyed Pea And Halal Beef Sausage Stew

Name: Southern Black-Eyed Pea And Halal Beef Sausage Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 12 oz Halal beef smoked sausage, sliced into 1/2-inch rounds; 30 oz Canned black-eyed peas, two 15 oz cans, rinsed and drained; 1 medium Yellow onion, diced; 1 medium Green bell pepper, diced; 2 stalks Celery, diced; 3 cloves Garlic, minced; 1 tsp Smoked paprika; 1.5 cups Low-sodium halal chicken broth; 1 tbsp Vegetable oil; 2 tbsp Fresh parsley, chopped

A rich, comforting low-country skillet stew featuring tender black-eyed peas, sliced halal beef sausage, sweet bell peppers, and smoky spices.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Pan Deglazing

Pouring broth into the hot skillet to lift caramelized flavorful bits left from browning sausage into the stew base.

Instructions

Step 1: Heat vegetable oil in a large skillet over medium-high heat.
Step 2: Add sliced halal beef sausage and sear for 4 to 5 minutes until browned on both sides, then transfer sausage to a plate.

Step 3: Lower heat to medium, add diced onion, green bell pepper, and celery to the skillet, and cook for 5 minutes until softened.

Step 4: Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.

Step 5: Pour in low-sodium halal chicken broth and black-eyed peas, stirring gently to scrape up browned bits from the skillet bottom.

Step 6: Return the browned sausage to the skillet, bring to a simmer, then lower heat, cover, and cook for 15 minutes.

Step 7: Uncover, simmer for 3 to 5 minutes to thicken slightly, and garnish with chopped fresh parsley before serving warm.

Cooking tips

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.

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