Black Eyed Peas Jambalaya Rice Cooker
Transform weeknight dinners with this flavorful and effortless Black Eyed Peas Jambalaya Rice Cooker recipe! Packed with smoky sausage, hearty black-eyed peas, and aromatic Cajun seasonings, this one-pot wonder delivers bold Southern flavors with minimal effort. Simply sauté your ingredients, add them to the rice cooker with fire-roasted tomatoes and long-grain white rice, and let the magic happen. Perfectly spiced and ready in under an hour, this dish is ideal for busy days or cozy family meals. Garnished with fresh scallions, this vibrant jambalaya is as visually appealing as it is delicious. Experience comfort food at its finest—straight from your rice cooker!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced
- 1 medium onion, diced
- 1 medium bell pepper (green, diced)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 15 ounces canned black-eyed peas, drained and rinsed
- 14.5 ounces fire-roasted diced tomatoes, with juice
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 3 stalks scallions, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 3-4 minutes until browned. Remove the sausage and set aside.
In the same skillet, sauté the diced onion, bell pepper, and celery for about 5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.
Transfer the cooked sausage and sautéed vegetables to the rice cooker pot.
Add the uncooked rice, chicken broth, black-eyed peas, diced tomatoes (with their juice), Cajun seasoning, dried thyme, paprika, and black pepper to the rice cooker.
Stir all the ingredients together to evenly distribute the spices and mix the ingredients.
Close the rice cooker lid and select the 'white rice' or equivalent cooking setting. Start the cooker.
Once the rice cooker indicates it's done, allow the jambalaya to rest for 5-10 minutes with the lid closed. This will ensure all flavors meld together.
Open the rice cooker and fluff the jambalaya gently with a fork. Taste and adjust seasoning if necessary.
Serve the black-eyed peas jambalaya hot, garnished with chopped scallions.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6001 mg | 261% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 39.3 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3597 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
