Andouille Sausage and Black-Eyed Pea Jambalaya

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Stir in 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 3/4 tsp salt, cooking for 1 minute until fragrant.
4. 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.
5. Step 5: Remove bay leaf and fluff rice with a fork. Garnish with 2 tbsp chopped green onions before serving hot.