A hearty Cajun-style dish featuring smoked sausage, black-eyed peas, and rice simmered with aromatic vegetables in a bold spice blend.
# 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 tbsp fresh parsley, chopped (for garnish)
→ Rice & Liquids
10 - 1 ½ cups long-grain white rice
11 - 3 ⅓ cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Seasonings
13 - 2 tbsp olive oil
14 - 1 ½ tsp Cajun seasoning
15 - 1 tsp smoked paprika
16 - ½ tsp dried thyme
17 - ½ tsp dried oregano
18 - 1 bay leaf
19 - ½ tsp salt, or to taste
20 - ¼ tsp black pepper
21 - ¼ tsp cayenne pepper (optional, for extra heat)
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and sauté for 4–5 minutes until browned.
02 - Add onion, celery, red and green bell peppers. Cook for 5 minutes until vegetables are softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add rice and stir to coat in oil and vegetables.
05 - Pour in chicken broth, diced tomatoes with juices, black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne (if using). Stir to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf.
08 - Fluff jambalaya with a fork. Garnish with spring onions and parsley before serving.
