Black-Eyed Pea Jambalaya

This jambalaya doesn’t hold back. Smoky sausage rings, plump shrimp, and cubed chicken breast pile into a pot with black-eyed peas, Rotel chiles and tomatoes, and enough Cajun-friendly spice to fill the kitchen with that unmistakable bayou aroma.

The rice cooks right in the pot, soaking up the juices from everything around it: cream of mushroom soup for body, tomato juice for tang, and the liquid from the black-eyed peas for earthy depth.

When the rice is tender and the liquid is absorbed, you’ve got a one-pot Southern feast that looks like it took all day but didn’t.

Kitchen Tips

• Save every drop of liquid from the canned peas and Rotel. That flavorful juice is what cooks the rice and builds the sauce.
• Cut the sausage into half-inch rings so every forkful gets a smoky bite alongside the shrimp and chicken.
• Keep the pot slightly moist at the end. Jambalaya should be tender and saucy, not dry and fluffy like plain steamed rice.
• Water chestnuts or canned peas make a solid add-in if you want extra crunch or bulk. Drain them and toss their liquid into the cooking broth too.