1. Rinse and sort black eyed peas; soak overnight if using dried peas. Drain and set aside.

2. Heat olive oil or butter in a large pot over medium heat. Add onion, celery, carrot, and bell pepper; sauté until softened.

3. Add garlic and finely chopped mushrooms; cook until mushrooms release their liquid and deepen in color.

4. Stir in smoked paprika, Cajun seasoning, salt, and black pepper to bloom the spices.

5. Add the drained peas, bay leaf, and enough broth to cover by about 2 inches. Bring to a simmer.

6. Reduce heat, cover, and simmer until peas are tender, about 1 to 1 1/2 hours (less if using canned).

7. Remove bay leaf. Stir in heavy cream or coconut cream and simmer 5–10 minutes to thicken slightly.

8. Taste and adjust seasoning. Mash a small portion of the peas for extra creaminess if desired.

9. Garnish with chopped fresh parsley and serve hot over rice, with cornbread, or alongside greens.