Go Back
+ servings
Black-Eyed Pea Jambalaya.
Print Recipe
5 from 1 vote

Black-Eyed Pea Jambalaya

Black-eyed pea Jambalaya is perfect for New Year's Day and upcoming Carnival season festivities that start on January 6. It's easy to make and produces amazing leftovers.
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Main Course, New Year's
Cuisine: Southern
Servings: 8 people
Calories: 430kcal
Author: Chula King

Equipment

  • Dutch oven or other large pot.

Ingredients

  • 1 pound (16 ounces) smoked sausage (See Tip 1)
  • 1 Tablespoon olive oil
  • ¾ cup chopped onions (1 small to medium onion)
  • ¾ cup chopped celery (about 3 stalks)
  • ¾ cup chopped bell pepper (1 medium)
  • 2 teaspoons Creole seasoning (See Tip 2)
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon dried thyme
  • 4 cloves garlic, minced
  • 1 ½ cups uncooked long-grain rice, rinsed and drained (See Tip 3)
  • 1 can (14.5 ounces) petite diced tomatoes, undrained
  • 3 cups chicken broth (See Tip 4)
  • 2 cans (15.5 ounces each) black-eyed peas, rinsed and drained

Instructions

  • Cut smoked sausage into slices that are about ⅛-inch. Cook over medium heat in a Dutch oven. Remove from the Dutch oven and drain well on paper towels. Pour fat from the Dutch oven.
  • Heat one tablespoon of olive oil in the same Dutch oven used to cook the sausage. Add the onions, celery, and bell pepper. Cook over medium heat, scraping up the browned bits from the bottom of the Dutch oven, for about 10 minutes or until tender.
  • Stir in minced garlic, Creole seasoning, salt, pepper, and thyme. Cook for 30 seconds or until the garlic is fragrant.
  • Stir in uncooked rice; cook for about 2 minutes. Add undrained petite diced tomatoes; stir to combine. Continue scraping up browned bits from the bottom of the Dutch oven.
  • Add chicken broth and cooked sausage; stir to combine. Bring to a boil. Cover the Dutch oven with a paper towel and lid. Reduce heat to medium-low. Cook for 15 minutes.
  • Remove the lid and paper towel. Add rinsed and drained black-eyed peas; stir to combine. Cover the pan with a clean paper towel and lid. Cook for an additional 10 minutes or until the rice is done.
  • Remove the paper towel and lid. Let the jambalaya sit for five minutes. Fluff with a fork and serve.
  • Yield: 8 servings.

Notes

  1. My favorite smoked sausage is Conecuh Original Smoked Sausage. You can use Andouille sausage if you can't find this sausage in your grocery store.
  2. My go-to Creole seasoning is Emeril's Essence.
  3. It's best to use long-grain rice in this recipe. Short-grain rice will tend to become mushy.
  4. I used low-sodium chicken broth. You can also use regular chicken broth. However, check the salt level of the jambalaya.

Nutrition

Calories: 430kcal | Carbohydrates: 50g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 40mg | Sodium: 879mg | Potassium: 636mg | Fiber: 6g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 3mg