Black-Eyed Pea Jambalaya (Print Version)

A hearty Cajun dish featuring smoked sausage, black-eyed peas, and rice simmered in aromatic spices.

# Ingredient List:

→ 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 & 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 & 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

# Steps:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and sauté for 4–5 minutes until browned on all sides.
02 - Add diced onion, celery, red bell pepper, and green bell pepper 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, ensuring it does not brown.
04 - Add the rice to the pot and stir continuously for 1–2 minutes to coat it evenly in the oil and vegetable mixture.
05 - Pour in the chicken broth, diced tomatoes with juices, drained black-eyed peas, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, salt, black pepper, and cayenne pepper if using. Stir well to combine all ingredients.
06 - Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low. Cover with a lid and simmer for 20–25 minutes until the rice is tender and all liquid is absorbed.
07 - Remove from heat and allow to stand, covered, for 5 minutes. Discard the bay leaf.
08 - Fluff the jambalaya gently with a fork to separate the grains. Garnish generously with sliced spring onions and fresh chopped parsley before serving.

# Helpful Hints:

01 -
  • It's genuinely a one-pot meal, which means less cleanup and more time actually enjoying the food with people.
  • The smoked sausage does heavy lifting so you don't need to overthink seasoning or technique.
  • Black-eyed peas add substance and nutrition without feeling like you're being virtuous about it.
02 -
  • Never skip the browning step for the sausage; it's where the whole flavor foundation lives, and rushing means a one-pot dish that tastes one-dimensional.
  • If your rice isn't fully tender after 25 minutes, add a splash more broth and cover again for another few minutes instead of cranking up the heat, which burns the bottom.
03 -
  • Buy good sausage from a butcher counter if you can; the difference between grocery store standard and something with actual flavor investment is noticeable in a one-pot dish where it's the main player.
  • Don't skip rinsing canned black-eyed peas; the starchy liquid makes the final texture gluey instead of light and fluffy.
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