Black-Eyed Pea Jambalaya (Printable)

Hearty Cajun one-pot with smoked sausage, black-eyed peas, and rice in bold spiced tomato broth.

# Required Ingredients:

→ 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 tbsp 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 tbsp olive oil
14 - 1.5 tsp Cajun seasoning
15 - 1 tsp smoked paprika
16 - 0.5 tsp dried thyme
17 - 0.5 tsp dried oregano
18 - 1 bay leaf
19 - 0.5 tsp salt, or to taste
20 - 0.25 tsp black pepper
21 - 0.25 tsp cayenne pepper, optional for extra heat

# Preparation Steps:

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, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until the mixture becomes aromatic and fragrant.
04 - Add rice to the pot and stir for 1-2 minutes to coat all grains evenly with the oil and vegetable mixture.
05 - Pour in chicken broth, diced tomatoes with juices, and drained black-eyed peas. Add Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne pepper if using. Stir thoroughly 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 rice is tender and liquid is absorbed.
07 - Remove from heat and allow to stand, covered, for 5 minutes to complete cooking and allow flavors to meld. Discard bay leaf.
08 - Fluff jambalaya with a fork to separate grains. Garnish generously with sliced spring onions and fresh chopped parsley before serving.

# Expert Suggestions:

01 -
  • One pot means one cleanup, which is honestly half the battle on weeknights.
  • The smoked sausage does most of the flavor work, so you can't really mess it up.
  • It feeds a crowd without needing a second burner or complicated timing.
  • Your kitchen will smell incredible while it simmers, and that's a gift in itself.
02 -
  • Don't skip the resting period after cooking—those 5 minutes let the rice finish absorbing liquid and become fluffy instead of gummy.
  • If your rice looks dry before it's tender, add a splash of broth or water and keep the lid on; if it's mushy, you've likely cooked it too long, so watch the time carefully next round.
03 -
  • Brown the sausage thoroughly—those caramelized edges flavor the entire pot, so don't rush it or skip it.
  • Use low-sodium broth because the sausage and Cajun seasoning already bring saltiness; you can always add more salt at the end, but you can't take it back.
Go Back