Andouille Sausage and Black-Eyed Pea Jambalaya
A savory, one-pot jambalaya blending smoky andouille sausage with tender black-eyed peas, rice, and a medley of Cajun spices for a soulful Southern dish. This caribbean-inspired one pot ready in about 45 minutes pairs andouille sausage, sliced, black-eyed peas, cooked, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 oz andouille sausage, sliced
- 1 cup black-eyed peas, cooked
- 1 cup long grain white rice
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 minced garlic cloves
- 1 cup diced canned tomatoes
- 2 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped green onions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 10 oz sliced andouille sausage and cook for 5 minutes until browned and aromatic.
- Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves, sautéing for 6-7 minutes until vegetables are softened.
- Step 3: Stir in 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 3/4 tsp salt, cooking for 1 minute until fragrant.
- Step 4: Add 1 cup long grain white rice, 1 cup cooked black-eyed peas, 1 cup diced canned tomatoes, 2 1/2 cups chicken broth, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-22 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove bay leaf and fluff rice with a fork. Garnish with 2 tbsp chopped green onions before serving hot.
Frequently asked questions
How long does Andouille Sausage and Black-Eyed Pea Jambalaya take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Andouille Sausage and Black-Eyed Pea Jambalaya?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage, sliced from drying out.
Can I substitute ingredients in Andouille Sausage and Black-Eyed Pea Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Andouille Sausage and Black-Eyed Pea Jambalaya for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Andouille Sausage and Black-Eyed Pea Jambalaya?
Caribbean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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