Black-Eyed Pea Jambalaya (Printable)

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

# What You'll Need:

→ 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 1/2 cups long-grain white rice
11 - 3 1/3 cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices

→ Spices and Seasonings

13 - 2 tablespoons olive oil
14 - 1 1/2 teaspoons Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried oregano
18 - 1 bay leaf
19 - 1/2 teaspoon salt, or to taste
20 - 1/4 teaspoon black pepper
21 - 1/4 teaspoon cayenne pepper, optional for extra heat

# How to Make It:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and sauté for 4 to 5 minutes until browned.
02 - Add onion, celery, red and green bell peppers. Cook for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rice and stir to coat in oil and vegetables.
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 to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf.
08 - Fluff jambalaya with a fork. Garnish with spring onions and parsley before serving.

# Expert Tips:

01 -
  • It's genuinely a one-pot meal, which means less cleanup and more time enjoying what you made.
  • The black-eyed peas add a creamy texture and earthiness that makes it feel substantial without being heavy.
  • You can dial the heat up or down depending on who's eating, so it works for cautious palates and spice lovers alike.
02 -
  • Don't skip the step where you toast the dry rice—it's the difference between fluffy individual grains and a mushy mess.
  • The liquid should be completely absorbed when the rice is done; if there's still broth pooling at the bottom after 25 minutes, don't panic—just cover and give it another 3 to 5 minutes, but check it doesn't dry out completely.
  • Taste the final dish before serving and adjust the salt and spice level; different brands of sausage and Cajun seasoning vary, so trust your palate.
03 -
  • If your sausage is very fatty, brown it first and drain off some of the excess fat before adding the vegetables—you want enough fat for flavor, not so much that everything becomes greasy.
  • Keep the heat moderate; a gentle, steady simmer produces better results than aggressive boiling, which can break down the rice and vegetables.
  • The best jambalaya comes from tasting as you cook and adjusting seasoning incrementally rather than dumping everything in at once and hoping.
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