Put dried black-eyed peas in a large bowl with enough water to cover the beans. Let sit for one hour.
While the peas are soaking, dice the onions, celery, and bell pepper.
Once the black-eyed peas are finished soaking, start browning the diced onion, celery, and bell pepper in 1 tsp olive oil. You want the onions a dark caramel color. This takes about 10-15 minutes.
Add the chopped turkey sausage and brown for about 5 minutes.
Add the soaked black-eyed peas, 8 cups water, and seasoning.
Stir and cover.
Bring to a boil. Once boiling, simmer the peas on medium heat for one hour. Stir occasionally to stop the peas from sticking to the bottom of the pot.
Once the peas have cooked for an hour, take a wooden spoon and smash some of the beans against the side of the pot. Mix the peas that are smashed in with the rest of the pot. Repeat this 2-3 times. This is an important step to give the black-eyed peas a creamy consistency.