| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 19g | 5g | 60g |
| sugars | fibre | protein | salt |
| 7g | 9g | 35g | 1.2g |
I can’t begin to express how much I cherish making and enjoying my vegetable-based Black-Eyed Pea Jambalaya. Just as my Italian grandparents taught me to embrace tradition and infuse love into every dish, I’ve learned to adapt and create new traditions of my own. Over the years, I’ve fallen in love with the vibrant flavors of Cajun cuisine and the warm sense of communion it brings, just like our family gatherings back in New Jersey.
Taste the Tradition
This dish is more than just a recipe—it’s a gateway into a world of cultural exploration. Like a hearty Italian meal, this Black-Eyed Pea Jambalaya recipe is steeped in tradition and history. Jambalaya, most commonly associated with the Creole and Cajun cooking of Louisiana, is a dish that thrives on versatility. You can tailor it to your liking, much like the variations of spaghetti I explored with my grandparents. And while it strays a bit from my Italian roots, I find joy in drawing parallels between cuisines and how cooking methods can transcend cultures.
A Nutritious Take on a Classic Dish
Switching to a vegetable-based version of this traditional dish allows me to share a healthier rendition without compromising on flavor. The black-eyed peas are a great high-protein substitute that also provide a good source of dietary fiber; meanwhile, the medley of fresh vegetables works to load the dish with a variety of nutrients. Tying it all together, the Cajun spice blend provides an array of antioxidants. For a more in-depth look into the benefits, here’s a Healthline article that explains in detail.
As a grandfather, I’m always looking for ways to imbue my dishes with a balance of taste and nutrition, ensuring that I’ll be able to enjoy many more hiking trips with my grandkids. These small changes have allowed me to do just that, preserving the essence of traditional dishes while maintaining a nutrition-conscious mindset.
A Dynamic Culinary Array
This Black-Eyed Pea Jambalaya shines as a main dish thanks to its hearty nature and outstanding flavor profile. Yet, it’s just as notably served as an accompaniment to other Southern specialties. For example, it coordinates remarkably well with a side of cornbread, a staple in Southern cuisine. If you’re interested in trying this pairing, here’s a recipe I love for Jalapeno Cheddar Cornbread from Food Network, which brings a little extra heat that pairs brilliantly with the jambalaya.
Whether it’s cooking for my grandkids or preparing a meal for myself after a day out on the trails, I take pride in crafting dishes that echo tradition, radiate comfort, and promote good health. The Black-Eyed Pea Jambalaya does all that, and tastes delicious too. Bon appétit!
What You’ll Need
- 1 cup dried black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 lb smoked sausage, sliced into 1/4-inch pieces
- 1 lb fresh shrimp, peeled and deveined
- 2 green onions, chopped
- Parsley leaves, for garnish
Method
Step One
Start by rinsing the black-eyed peas under cold running water. Then place them in a large bowl, cover with plenty of water and let them soak overnight. If you’re short on time, you can also use the quick-soak method by boiling the peas for 2 minutes, then letting them soak for 1 hour off the heat.
Step Two
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced green bell pepper, and diced celery stalks to the pot. Cook for about 5 minutes, or until the vegetables are softened.
Step Three
Add the minced garlic and minced jalapeno to the pot. Cook for another minute, until the garlic is fragrant.
Step Four
To the pot, add the undrained diced tomatoes, salt, black pepper, Cajun seasoning, dried thyme, and bay leaf. Stir well to combine all of the ingredients.
Step Five
Drain the black-eyed peas and add them to the pot along with the long-grain white rice, and vegetable broth.
Step Six
Add the sliced smoked sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
Step Seven
Add the peeled and deveined shrimp to the pot. Cover again and let it cook for another 10 minutes, or until the shrimp are pink and cooked through.
Step Eight
Remove the pot from heat and discard the bay leaf. Stir in the chopped green onions.
Step Nine
Ladle the jambalaya into serving bowls and garnish with parsley leaves. Your Black-Eyed Pea Jambalaya is now ready to be enjoyed!
