Best 6 Black Eyed Pea Jambalaya Recipes

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Black eyed pea jambalaya is a hearty and flavorful dish that combines the best of Creole and Cajun cuisine. Packed with protein, vegetables, and spices, this one-pot meal is a feast for the senses. Whether you're a seasoned cook looking to try something new or a beginner looking for an easy and delicious recipe, black eyed pea jambalaya is sure to become a favorite.

Let's cook with our recipes!

BLACK-EYED PEA JAMBALAYA



Black-Eyed Pea Jambalaya image

Provided by Rebecca McKay

Time 50m

Number Of Ingredients 17

2 tbsp vegan butter
2 celery stalks (diced)
1 green bell pepper (diced)
1 jalapeno (seeded and diced)
4 garlic cloves (minced)
1 tsp cayenne
1 tsp sea salt
1 tsp white pepper
1/2 tsp black pepper
1/2 cup parsley (finely chopped)
1 tbsp thyme
1 15 oz can fire roasted diced tomatoes (1 cup blended)
1/2 cup tomato sauce
3 bay leaves
2 cups white rice (uncooked)
3 cups vegetable broth
3 cups cooked black-eyed peas (or 2, 15-oz cans)

Steps:

  • Prep the celery, green bell pepper, jalapeno, garlic, parsley, and thyme.
  • In a food processor, blend 1 cup of the fire roasted diced tomatoes. Set aside.
  • In a dutch oven or large pot, heat butter over medium high heat until melted.
  • Add the celery, green bell pepper, and jalapeno, stirring for about 7 minutes until soft.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Reduce heat to medium low. Add in the cayenne, salt, white pepper, and black pepper and stir to coat the vegetables.
  • Stir in the parsley, thyme, blended fire roasted tomatoes, remaining fire roasted diced tomatoes, tomato sauce, and bay leaves.
  • Add rice and vegetable broth. Stir to combine. Reduce heat to low and cover.
  • Simmer for about 25 minutes, checking within the last 5 minutes to make sure rice isn't sticking to the bottom of the pan. Stir if necessary.
  • Remove from heat and remove the bay leaves. Fluff rice with a fork. Stir in the black-eyed peas until combined. Serve hot and garnish with fresh parsley.

BLACK-EYED PEA JAMBALAYA



Black-Eyed Pea Jambalaya image

If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

Nutrition Facts :

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN



Black-eyed Pea Jambalaya - Deep South Hoppin' John image

Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.

Provided by Deep South Dish

Categories     Main Dish

Number Of Ingredients 18

6 slices bacon
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon minced garlic
1-1/2 cups diced, smoked ham
1/2-pound andouille or other smoked sausage, sliced
3 cups chicken stock/broth (Kitchen Basics recommended)
2 (15 ounce) cans black-eyed peas, undrained
2 cups uncooked, long grain rice
1/4 cup sliced pickled jalapeno, chopped, optional
1/4 cup sliced green onion
1-1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (Slap Ya Mama recommended) or to taste, optional
1 medium bay leaf
Chow Chow for garnish, optional
Hot sauce, for the table

Steps:

  • Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
  • Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
  • Add the garlic and cook another minute.
  • Add the ham and sausage and cook another 3 minutes.
  • Add the stock/broth and black-eyed peas; bring to a boil.
  • Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
  • Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
  • Serve with Chow Chow and pass hot sauce at the table, if desired.

BLACK-EYED PEA JAMBALAYA IS ONE LUCKY DISH TO MAKE ON REPEAT THIS JANUARY



Black-Eyed Pea Jambalaya Is One Lucky Dish to Make on Repeat This January image

Eating black-eyed peas on the first day of the year is thought to bring prosperity. Here's a delicious way to ensure 2022 is filled with riches-at least in flavor-with this Black-Eyed Pea Jambalaya.

Provided by Community Table

Yield 6

Number Of Ingredients 11

2 Tbsp olive oil
1 chopped onion
2 ribs chopped celery
1 chopped green bell pepper
3 cloves chopped garlic
1 tsp Cajun seasoning (like Spice Islands)
1 cup long-grain white rice
½ lb smoked sausage (remove the casing and chop)
1 (15-oz) can black-eyed peas (undrained)
1 (14.5-oz) can beef broth
¼ cup water

Steps:

  • Heat olive oil in a large saucepan over medium-high. Add onion, celery, bell pepper, garlic and Cajun seasoning. Cook, while stirring, until tender. Add rice and cook 1 minute longer. Add sausage and cook 1 minute longer. Stir in black-eyed peas. Add beef broth and water and stir well. Bring to a boil. Reduce heat and simmer, covered, until rice is done, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice and serve. Kitchen Counter Per serving: 333 cal, 15g fat, 23mg chol, 11g prot, 37g carbs, 2g sugar, 3g fiber, 671mg sodiumrn

Nutrition Facts :

BLACK-EYED PEAS VEGGIE JAMBALAYA



Black-Eyed Peas Veggie Jambalaya image

A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.

Provided by Outta Here

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (28 ounce) can Italian plum tomatoes
1 cup vegetable broth
1 cup quick-cooking brown rice
1 teaspoon garlic, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon hot pepper sauce (to taste)
1 large green bell pepper, seeded
1 (16 ounce) can black-eyed peas, Drained
parsley, chopped, For garnish
chives, chopped, for garnish

Steps:

  • Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
  • When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
  • Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
  • Ladle into bowls and serve with garlic bread.

Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.3, Sodium 381.8, Carbohydrate 25.7, Fiber 7, Sugar 6.2, Protein 7.6

BLACK-EYED PEAS JAMBALAYA(RICE COOKER)



Black-Eyed Peas Jambalaya(Rice Cooker) image

Make and share this Black-Eyed Peas Jambalaya(Rice Cooker) recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

6 tablespoons butter
1 bell pepper, small, chopped
1 1/2 cups rice, raw
1 (10 1/2 ounce) can beef broth
1 onion, small, chopped
1 lb smoked sausage, sliced and browned
1 tablespoon seasoning (Cajun or Creole to taste)
1 (10 1/2 ounce) can black-eyed peas, jalapeno

Steps:

  • Mix all ingredients together in a rice cooker, press the button and cook.

Tips:

  • To save time, use pre-cooked black-eyed peas. If using dried beans, be sure to soak them overnight before cooking.
  • Use a variety of vegetables in your jambalaya. This will add flavor and color to the dish.
  • Don't be afraid to experiment with different seasonings. Cajun and Creole cuisine is known for its bold flavors, so feel free to add more spice or heat to your jambalaya if you like.
  • Serve jambalaya with rice. This is a traditional way to serve the dish, and it helps to soak up all the delicious juices.
  • Jambalaya can be made ahead of time and reheated. This makes it a great option for busy weeknights.

Conclusion:

Black-eyed pea jambalaya is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder flavor, there is a black-eyed pea jambalaya recipe out there for you. So next time you are looking for a new and exciting dish to try, give black-eyed pea jambalaya a try. You won't be disappointed!

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