This Black Eyed Pea Jambalaya is packed with bold flavor and makes a fantastic New Year’s dish. In many traditions, black-eyed peas symbolize good luck, so this hearty, comforting jambalaya is a delicious way to welcome the year.
A Jambalaya Recipe with Black Eyed Peas
Happy New Year! If you want to try something different this holiday, this Black Eyed Pea Jambalaya is an excellent choice. It combines smoky sausage, tender peas, shrimp and rice in a single pot for an easy, crowd-pleasing meal.
I wanted to share this ahead of time in case you plan a New Year’s Day get-together. It’s the kind of comfort food that hits the spot—satisfying, slightly spicy, and soulful. The chorizo adds a bit of grease and heat, while the black-eyed peas bring tradition and texture.
Learning about the custom of eating black-eyed peas for good fortune inspired me to try a New Orleans-style dish instead of our usual nachos and chili. This version of jambalaya is a one-pot dinner that’s simple to make and perfect for feeding a group.
This was my first time making jambalaya and it turned out great. It’s served family-style so everyone can dig in, and my kids enjoyed it too—surprisingly tolerant of a little cayenne and the spicy chorizo. The heat is balanced, so it’s not overwhelming.
How To Make This Jambalaya Recipe
Please scroll down to the recipe card for complete instructions.
Begin by dicing the onions, garlic and sausages. Sauté them in olive oil, then add herbs and seasonings. Simmer the mixture with the black-eyed peas in chicken stock so the flavors meld. Near the end, stir in rice and shrimp and cook until the rice is tender and the shrimp are cooked through. Finish with chopped scallions for freshness.
Looking For More New Years Recipes?
- Garlic Butter Shrimp
- Perfect Crab Cakes
- Western Hash Brown Breakfast Casserole
- Beef Wellington
- Crustless Ham & Broccoli Quiche
Black Eyed Pea Jambalaya
- Author: Dan
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
This Black Eyed Pea Jambalaya is full of flavor and perfect for the New Year. The mix of smoky sausage, fragrant herbs, plump black-eyed peas and tender shrimp creates a satisfying, well-rounded meal.
Ingredients
Scale
- 3 T. Olive oil
- 1/3 lb. Chorizo sausage, cut into 1/2″ pieces
- 1/3 lb. Smoked Sausage, cut into 1/2″ pieces
- 1 cup chopped onion
- 1/2 t. salt
- 1/4 t. cayenne pepper
- 4 cloves garlic, chopped fine
- 4 bay leaves
- 5 sprigs of fresh thyme
- 3 t. finely chopped parsley
- 12 cups chicken stock
- 1 lb. black-eyed peas
- 1/2 lb. long grain rice
- 3/4 lb. medium shrimp, peeled and deveined
- 1/4 cup chopped scallions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausages and cook about 5 minutes until they begin to brown. Add the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Cook another 5 minutes, until the onions soften. Stir in the chicken stock and black-eyed peas, bring to a simmer, and cook uncovered for one hour.
- After an hour, stir in the shrimp and rice.
- Continue cooking about 30 minutes, until the rice is tender and the shrimp are cooked through.
- Remove bay leaves and thyme stems if desired, stir in the scallions, adjust seasoning to taste, and serve hot.
- Category: Dinner
- Method: Stove
- Cuisine: American