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Black-Eyed Pea Jambalaya

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


  • 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 instant rice
  • Salt and pepper to taste
  • 1 pound fully cooked kielbasa or Polish sausage, diced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained


  • 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.

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  • MarineMom_texas
    Nov 18, 2015

    I prepared this recipe yesterday and it was a hands down winner. Hubby, who can take or leave black eyed peas, went back for seconds. I added onions, Creole seasoning, and garlic powder after reading some of the reviews. It was delicious. We will be having this again for sure. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • Idella Rogers
    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!

  • TX Mom
    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.

  • CJCarrell
    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.

  • JansFood
    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!

  • Anonymous
    Feb 24, 2007

    No comment left

  • brancat
    Jun 13, 2006

    No comment left