Black-Eyed Pea Jambalaya (Printable)

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

# Ingredient List:

→ 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 - 3.5 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)

# Steps:

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 diced onion, celery, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add the rice and stir to coat thoroughly in the oil and vegetable mixture.
05 - Pour in the chicken broth, diced tomatoes with their juices, drained black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne pepper if desired. Stir until well combined.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is completely absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Discard the bay leaf.
08 - Fluff the jambalaya with a fork. Garnish with sliced spring onions and fresh parsley before serving.

# Tips from the Pros:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying actual food with people you like.
  • The smoked sausage does half the flavor work for you, so even on tired weeknights this tastes like you spent hours in the kitchen.
  • It's the kind of dish that tastes even better the next day, making it perfect for meal prep without any boring repetition.
02 -
  • If your rice turns mushy, you either added too much liquid or cooked it too long; measure carefully and set a timer you'll actually pay attention to.
  • The difference between okay jambalaya and incredible jambalaya is in that browning step with the sausage—don't skip it or rush it, because that's where deep flavor lives.
03 -
  • Use a Dutch oven or heavy-bottomed pot so the heat distributes evenly and nothing scorches on the bottom while everything else stays tender.
  • Taste the jambalaya right before serving and adjust salt or spice then, not during cooking—flavors intensify as liquid reduces, and you might not need as much as you think.
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