Black-Eyed Pea Jambalaya (Printable Version)

Hearty Cajun one-pot with smoked sausage, black-eyed peas, and rice simmered in aromatic 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 - 1.5 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

# Step-by-Step Guide:

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 browned on all sides.
02 - Add diced onion, celery, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes 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 continuously for 1-2 minutes to coat each grain 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 well to distribute seasonings evenly.
06 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot with a lid and simmer for 20-25 minutes until rice is tender and all liquid is absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Discard the bay leaf.
08 - Fluff the jambalaya gently with a fork. Transfer to serving dish and garnish with sliced spring onions and chopped fresh parsley.

# Additional Tips::

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying actual food with people you like.
  • The smoked sausage does most of the flavor work, so even if you're tired, this tastes like you tried hard.
  • It's flexible enough to feed six hungry people or stretch a bit further if friends drop by unexpectedly.
02 -
  • Don't skip rinsing the canned black-eyed peas—the liquid clinging to them adds unwanted sodium and can throw off your seasoning balance.
  • If your rice still looks wet after 25 minutes, give it another few minutes uncovered on low heat instead of cranking up the temperature; high heat scorches the bottom layer and wastes all your careful work.
  • Resist stirring constantly—jambalaya needs time to develop a gentle crust on the bottom, which some people call the socarrat (borrowed from paella), and it's actually delicious.
03 -
  • If you're cooking for vegetarians, skip the sausage entirely and use vegetable broth, then add extra mushrooms or another can of black-eyed peas to keep it substantial and satisfying.
  • The bay leaf seems small, but removing it actually matters—one person chewing down on a bay leaf at the table is the story that follows a dinner party around, so don't forget it in there.
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