# What You Need:
→ Meats
01 - 12 oz smoked sausage (Andouille or kielbasa), sliced
→ Vegetables
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 can (15 oz) black-eyed peas, drained and rinsed
08 - 2 spring onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Rice and Liquids
10 - 1½ cups long-grain white rice
11 - 3⅓ cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices
→ Spices and Seasonings
13 - 2 tbsp olive oil
14 - 1½ tsp Cajun seasoning
15 - 1 tsp smoked paprika
16 - ½ tsp dried thyme
17 - ½ tsp dried oregano
18 - 1 bay leaf
19 - ½ tsp salt, or to taste
20 - ¼ tsp black pepper
21 - ¼ tsp cayenne pepper, optional for extra heat
# How to Make:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced sausage and sauté for 4–5 minutes until browned on all sides.
02 - Add diced onion, celery, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant, scraping up any browned bits from the pot bottom.
04 - Add rice to the pot and stir continuously for 1–2 minutes to coat evenly in the oil and vegetable mixture.
05 - Pour in chicken broth, diced tomatoes with juices, drained black-eyed peas, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, salt, black pepper, and cayenne pepper if desired. Stir well to combine all ingredients.
06 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot with a lid and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Discard the bay leaf before serving.
08 - Fluff jambalaya with a fork to separate grains. Garnish with sliced spring onions and fresh chopped parsley before serving.
