Recipe by Cluich

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor.

Ingredients Nutrition

  • 4 slices bacon, roughly chopped
  • 14 lb andouille sausage, sliced (or other smoked sausage)
  • 1 medium onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 1 stalk celery, chopped
  • 1 (15 1/2 ounce) can black-eyed peas
  • 1 (1/4 ounce) packet sazon goya (don't use the version with annatto)
  • cayenne pepper sauce, to taste (I like a lot!)
  • salt and pepper, to taste


  1. In a large saucepan, cook the bacon and sausage.
  2. Drain most of the fat, laving about a tablespoon or so, and add the onion, green pepper, jalapeño, and celery. Cook until tender, stirring frequently.
  3. Stir in the remaining ingredients and simmer for about 10 minutes, until thoroughly heated, then serve over white rice (some collard greens on the side is an excellent complement, too!).

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