Black-Eyed Pea Jambalaya
Submitted by rocky
Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis 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.
Ingredients
Directions
Also can add a can of sliced Water chestnuts or peas.
Drain and add their liquid to the water.
Put rice in the pot and add remaining ingredients. Cut butter in pats and put on top.
In q 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups.
Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist.
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