# 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 diced onion, minced garlic, diced celery, diced carrot, and chopped bell pepper to the pot. 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 to taste. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
04 - In a medium bowl, whisk together 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 and taste. Adjust seasoning as needed with additional salt and pepper.
06 - Drop spoonfuls (approximately 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 - Transfer the stew to serving bowls and serve hot. Garnish with fresh parsley if desired.
