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Black-Eyed Pea Jambalaya Recipe
Black-Eyed Pea Jambalaya Recipe photo by Taste of Home

Black-Eyed Pea Jambalaya Recipe

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If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 6-8 servings


  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 2-1/2 cups water
  • 2 cups frozen okra, thawed
  • 1 cup uncooked Minute® White Rice
  • Salt and pepper to taste
  • 1 pound fully cooked kielbasa or Polish sausage, diced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained


  1. In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed. Yield: 6-8 servings.
Originally published as Black-Eyed Pea Jambalaya in Country Extra September 2004, p51

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Reviewed Sep. 7, 2013

"We really liked this. I added onions, because we really like the taste, and I also added a little Cajun seasoning. Yummy!"

Reviewed Jan. 2, 2013

"I was looking for a black-eyed pea recipe for New Year's good luck. I figured I'd try this and the kids would eat their one bite and be done. Instead, they asked me to make it again soon."

Reviewed Sep. 11, 2009

"I made this the other night and it was really good.  I used Rotel (tomatoes with green chilies) instead of tomatoes.  This will be on my favorite list."

Reviewed Sep. 4, 2009

"My husband and I really enjoy this meal. I always add chopped onion and sometimes use a spicier sausage. Makes good leftovers!"

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