Cajun Rice and Black Eyed Peas
Packed with bold flavors and hearty ingredients, Cajun Rice and Black-Eyed Peas is a vibrant one-pot dish that celebrates the rich culinary heritage of Louisiana. This easy-to-make recipe combines tender black-eyed peas, perfectly spiced long-grain rice, and the "holy trinity" of Cajun cooking—onions, bell peppers, and celery. Enhanced by the warmth of Cajun seasoning, smoky paprika, and aromatic dried thyme, every bite bursts with Southern charm. Add savory andouille sausage for a non-vegetarian twist or keep it veggie-friendly for a wholesome, comforting meal. Perfect for busy weeknights, this flavorful dish comes together in under an hour and is beautifully garnished with fresh parsley and green onions for a pop of color and freshness. Whether served as a side dish or a main course, this recipe is a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage (optional, for non-vegetarian version)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1.5 cups long-grain rice
- 3 cups chicken or vegetable broth
- 2 cups canned black-eyed peas (rinsed and drained)
- 1 cup canned diced tomatoes (with juices)
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
If using andouille sausage, slice it into rounds and cook in the skillet for 4-5 minutes until browned. Remove and set aside.
In the same skillet, add the diced onion, green bell pepper, and diced celery. Sauté for 5-6 minutes until the vegetables soften.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the long-grain rice and toast it lightly for 1-2 minutes, stirring constantly.
Add the chicken or vegetable broth, canned black-eyed peas, diced tomatoes (with juices), Cajun seasoning, dried thyme, paprika, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
If using sausage, stir it back into the skillet during the last 5 minutes of cooking to heat through.
Once the dish is done, fluff the rice with a fork and taste for seasoning. Adjust salt and pepper if needed.
Serve hot, garnished with sliced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.8 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 795 mg | 17% | |
*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.
