Black-Eyed Pea Jambalaya

Prep Time
Cook Time
6h 40m
Ready In

"For You-Want-What? Tag. This is a really economical and hearty recipe, but very good!"

Original recipe yields 6 servings


  • Serving Size: 1 (339.3 g)
  • Calories 390.2
  • Total Fat - 27.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 92 mg
  • Sodium - 1053.5 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 3 g
  • Sugars - 3 g
  • Protein - 22 g
  • Calcium - 94 mg
  • Iron - 2.8 mg
  • Vitamin C - 33.9 mg
  • Thiamin - 0.3 mg

Step 1

Soak black-eyed peas overnight then drain and rinse. Top with a couple inches of water and bring to a boil, then cover and reduce heat and simmer until the peas are tender, 60-90 minutes or so.

Step 2

In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.

Step 3

Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.

Step 4

Stir in the bay leaves, thyme, cajun spice, instant bouillon and 2 cups of liquid (pea cooking liquid plus water) and the drained cooked black-eyed peas.

Step 5

Simmer, covered, for about 20-25 minutes, then stir in the shrimp, scallions and parsley, cooking a minute or so until the shrimp curl.

Step 6

Serve over steamed rice.

Tips & Variations

No special items needed.


Delicious! Not sure what roll out sausage is, so we just used the smoked sausage we usually buy (in the plastic package and sliced) and skipped the pepper, but otherwise made as directed. My family loved this dish! Thanks for sharing!

review by:
(3 Jan 2015)


We really loved it, right down to the last spoonful as a matter of fact. What should have fed 6 fed 4 hungry people!

review by:
(14 Aug 2013)