Black-Eyed Pea Jambalaya (Printable)

A flavorful Cajun one-pot with smoked sausage, black-eyed peas, and rice in aromatic spices.

# Components:

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

→ Spices and 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)

# Directions:

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 on the edges.
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 beginning to release their moisture.
03 - Stir in minced garlic and cook for 1 minute, stirring constantly, until fragrant and combined with the vegetable mixture.
04 - Add the long-grain white rice to the pot and stir continuously for 2 to 3 minutes to coat each grain thoroughly in the oil and vegetable base.
05 - Pour in the chicken broth, diced tomatoes with their juices, and drained black-eyed peas. Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, salt, black pepper, and cayenne pepper if desired. Stir thoroughly to combine all ingredients 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 to 25 minutes, or until the rice is tender and has absorbed the liquid.
07 - Remove the pot from heat and allow it to stand, covered, for 5 minutes. Discard the bay leaf. Fluff the jambalaya gently with a fork to separate the grains.
08 - Transfer the jambalaya to a serving dish. Garnish with sliced spring onions and chopped fresh parsley before serving. Accompany with hot sauce on the side.

# Expert Advice:

01 -
  • It's a genuine one-pot meal where everything happens in the same vessel, which means less cleanup and more flavor building with each layer.
  • The smoked sausage does heavy lifting, so you don't need much else to feel satisfied and full.
  • Black-eyed peas give it substance and a slightly earthy sweetness that balances all that Cajun spice perfectly.
02 -
  • Don't lift the lid while the rice cooks—I learned this the hard way by peeking and letting the steam escape, which left my rice undercooked and my timing completely thrown off.
  • If your rice isn't quite tender after 25 minutes but the liquid is gone, add a splash of broth and cover for another two minutes; if liquid remains but rice is tender, just uncover and let the heat evaporate it—rice can forgive timing better than you'd think.
  • Taste the broth before adding the rice; if it tastes underseasoned, fix it then because the rice will mute flavors slightly as it cooks.
03 -
  • If you find yourself always adding salt at the end, remember that your broth and sausage already carry sodium—taste before you add more, and taste again after the rice absorbs liquid, because the salt concentrates as the dish cooks.
  • The difference between good jambalaya and great jambalaya is often just one or two minutes of extra browning on the sausage and letting the vegetables get a little caramelized at the edges rather than just softened.
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