Hearty Cajun one-pot with smoked sausage, black-eyed peas, rice, and vegetables in bold spices.
# What You Need:
→ Meats
01 - 12 oz smoked sausage (Andouille or kielbasa), sliced
→ Vegetables
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 can (15 oz) black-eyed peas, drained and rinsed
08 - 2 spring onions, sliced
09 - 2 tablespoons fresh parsley, chopped
→ Rice & Liquids
10 - 1½ cups long-grain white rice
11 - 3⅓ cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Seasonings
13 - 2 tablespoons olive oil
14 - 1½ teaspoons Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried oregano
18 - 1 bay leaf
19 - ½ teaspoon salt, or to taste
20 - ¼ teaspoon black pepper
21 - ¼ teaspoon cayenne pepper, optional
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced sausage and sauté for 4-5 minutes until browned.
02 - Add onion, celery, red and green bell peppers to the pot. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rice to the pot and stir to coat evenly in oil and vegetable mixture.
05 - Pour in chicken broth, canned diced tomatoes with juices, black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne pepper if desired. Stir thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Discard bay leaf and fluff jambalaya with a fork.
08 - Transfer to serving dishes and garnish with sliced spring onions and fresh chopped parsley.
