Smoky Black-Eyed Pea and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty one-pot Cajun dish featuring smoky andouille sausage, tender black-eyed peas, and aromatic spices simmered with rice. This Southern United States-inspired one-pot recipe, ready in about 65 minutes, pairs andouille sausage, black-eyed peas, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 cup dried, soaked overnight and drained black-eyed peas
• 1 1/2 cups long grain white rice
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 can (14.5 oz), undrained diced tomatoes
• 3 cups chicken broth
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes, stirring occasionally until browned and edges crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices release aroma.
4. Step 4: Stir in 1 cup soaked and drained black-eyed peas, 1 1/2 cups long grain white rice, and 1 can (14.5 oz) undrained diced tomatoes. Pour in 3 cups chicken broth and bring mixture to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until rice and peas are tender and liquid is absorbed. Stir in cooked andouille sausage, heat through for 3 minutes, then remove from heat and let rest covered for 5 minutes before serving.