Black-Eyed Pea Jambalaya (Printable)

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

# What You 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 4–5 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 are softened and slightly translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add rice to the pot and stir constantly for 2 minutes to coat evenly in the oil and vegetable mixture.
05 - Pour in chicken broth, diced tomatoes with juices, drained black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne if using. Stir thoroughly to combine all ingredients.
06 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover with a lid and simmer for 20–25 minutes until rice is tender and liquid is completely absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Discard bay leaf. Fluff jambalaya gently with a fork and transfer to a serving vessel.
08 - Garnish each serving with sliced spring onions and fresh chopped parsley. Serve immediately with hot sauce available on the side.

# Expert Hints:

01 -
  • It's a one-pot wonder that feels fancy enough for guests but honest enough for a solo dinner when you're craving comfort.
  • The smoked sausage does half the flavor work for you, so you can actually relax while everything simmers together.
02 -
  • Don't skip the toasting step for the rice; it's the difference between fluffy individual grains and a starchy mush that tastes one-dimensional.
  • The liquid will seem like too much at first, but rice needs it to soften, and the covered pot traps all the steam so nothing evaporates.
03 -
  • Buy the best smoked sausage you can find; it's worth the small extra expense because that's where most of your flavor comes from.
  • If your rice comes out a bit too moist, just leave the lid off for the last few minutes of cooking and let some steam escape, or stir in a touch more rice and cook another minute or two.
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