Black-Eyed Pea Jambalaya (Print Version)

A hearty Cajun one-pot with smoked sausage, black-eyed peas, and rice simmered 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 & Liquids

10 - 1½ cups long-grain white rice
11 - 3⅓ cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices

→ Spices & Seasonings

13 - 2 tablespoons olive oil
14 - 1½ teaspoons Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried oregano
18 - 1 bay leaf
19 - ½ teaspoon salt, or to taste
20 - ¼ teaspoon black pepper
21 - ¼ 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 sliced sausage and sauté for 4 to 5 minutes until deeply browned.
02 - Add diced onion, celery, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant throughout the pot.
04 - Add long-grain white rice and stir continuously for 1 to 2 minutes to coat grains evenly with oil and vegetable mixture.
05 - Pour in chicken broth, canned tomatoes with juices, and drained black-eyed peas. Add Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne pepper if desired. Stir thoroughly to distribute seasonings evenly.
06 - Bring mixture to a boil over medium-high heat, then reduce to low heat. Cover pot with lid and simmer for 20 to 25 minutes until rice is tender and liquid is completely absorbed.
07 - Remove pot from heat and let stand covered for 5 minutes. Discard bay leaf and fluff jambalaya with a fork.
08 - Transfer to serving bowls and garnish generously with sliced spring onions and fresh chopped parsley before serving.

# Additional Tips::

01 -
  • Everything cooks in one pot: no fussing with multiple pans or watching something on the stove while something else waits in the oven.
  • It tastes even better the next day: the flavors deepen and meld overnight, making it perfect for meal prep or entertaining.
  • Naturally dairy-free and naturally satisfying: the black-eyed peas and rice create a complete meal without feeling heavy.
02 -
  • Don't skip rinsing the canned black-eyed peas: I learned this the hard way when my jambalaya turned to mush—the starch from unrinsed beans makes the whole dish gluey instead of fluffy.
  • The ratio of liquid to rice is everything: too much broth and you'll have soup, too little and the rice won't cook through; trust the measurements and resist the urge to add more liquid halfway through.
03 -
  • Use a heavy-bottomed pot or Dutch oven: It distributes heat evenly so the rice cooks uniformly without scorching on the bottom.
  • Don't lift the lid while it simmers: Each time you peek, you release steam and add extra cooking time; trust the timing and check only at the very end.
Go Back