Black-Eyed Pea Jambalaya (Print View)

Hearty Cajun one-pot meal with smoked sausage, black-eyed peas, and rice in bold spices.

# Components:

→ Meats

01 - 12 oz smoked sausage (Andouille or kielbasa), sliced

→ Vegetables

02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 can (15 oz) black-eyed peas, drained and rinsed
08 - 2 spring onions, sliced for garnish
09 - 2 tablespoons fresh parsley, chopped for garnish

→ Rice and Liquids

10 - 1.5 cups long-grain white rice
11 - 3.33 cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices

→ Spices and Seasonings

13 - 2 tablespoons olive oil
14 - 1.5 teaspoons Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - 0.5 teaspoon dried thyme
17 - 0.5 teaspoon dried oregano
18 - 1 bay leaf
19 - 0.5 teaspoon salt, or to taste
20 - 0.25 teaspoon black pepper
21 - 0.25 teaspoon cayenne pepper, optional for extra heat

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add sliced sausage and sauté for 4 to 5 minutes until browned on edges.
02 - Add diced onion, celery, red and green bell peppers to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rice to the pot and stir thoroughly to coat all grains with oil and distribute vegetables evenly.
05 - Pour in chicken broth, diced tomatoes with juices, black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne if using. Stir until well combined.
06 - Bring mixture to a boil over medium-high heat, then reduce heat to low. Cover pot with lid and simmer for 20 to 25 minutes until rice is tender and all liquid is absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf. Fluff jambalaya gently with a fork.
08 - Transfer jambalaya to serving bowls or platter. Top with sliced spring onions and chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Everything happens in one pot, which means minimal cleanup and maximum flavor as the sausage, vegetables, and spices build on each other.
  • The black-eyed peas add substance and a subtle earthiness that makes this feel like comfort food with real nutrition.
  • It's naturally dairy-free and comes together in just an hour, making it perfect for weeknight dinners when you want to taste like you've been cooking all day.
02 -
  • Don't skip the resting step at the end; those 5 minutes make the difference between grains that are just cooked and rice that's perfectly fluffy and separate.
  • If your rice still seems crunchy after 25 minutes, add a few tablespoons of water, cover again, and cook for another 2 to 3 minutes—every pot is different and some rice varieties need slightly more liquid.
03 -
  • Use a heavy-bottomed pot or Dutch oven—it distributes heat more evenly and prevents the rice from sticking to the bottom or cooking unevenly.
  • If your sausage is very fatty, you can pour off some of the fat after browning it, though a little fat adds richness and helps everything brown better in subsequent steps.
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