Black Eyed Pea Jambalaya with Turkey Sausage Everyone Will Love

There’s something magical about a warm, hearty bowl of jambalaya—it’s comfort in a single dish, perfect for bringing friends and family together. This Black Eyed Pea Jambalaya with Turkey Sausage is the ultimate combination of savory flavors, tender vegetables, and protein-packed ingredients, making it ideal for a cozy evening at home or a festive gathering. Inspired by Southern culinary traditions, this recipe takes a modern twist by swapping out traditional pork sausage for lean turkey sausage, creating a lighter yet equally flavorful version of the classic. Whether you’re celebrating New Year’s for good luck or simply craving a dish that warms the soul, this jambalaya is designed to delight every palate.

Ingredients

• 1 tablespoon olive oil

• 1 pound turkey sausage, sliced into rounds

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 can (15 ounces) diced tomatoes

• 1 can (15 ounces) black eyed peas, drained and rinsed

• 1 cup long-grain rice

• 2 ½ cups low-sodium chicken broth

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 2 bay leaves

• ¼ cup fresh parsley, chopped

• Optional garnish: sliced green onions

Directions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced turkey sausage and cook for 4–5 minutes until browned. Remove the sausage from the skillet and set aside.

2. In the same skillet, add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for 5–6 minutes until the vegetables are soft and fragrant.

3. Stir in the minced garlic and cook for another 1 minute until aromatic.

4. Add the diced tomatoes, black eyed peas, rice, and chicken broth. Stir well to combine all ingredients.

5. Season with smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Add the bay leaves. Mix thoroughly.

6. Return the browned turkey sausage to the skillet. Bring the mixture to a boil over medium-high heat.

7. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 20–25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

8. Remove from heat and let the jambalaya rest, covered, for 5 minutes. Remove the bay leaves before serving.

9. Garnish with freshly chopped parsley and, if desired, sliced green onions for a pop of color and extra flavor. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings

Why This Recipe Works

This Black Eyed Pea Jambalaya is a perfect balance of flavors and textures. The black eyed peas provide a creamy, earthy base while the turkey sausage adds a smoky and savory richness without the heaviness of pork. Bell peppers, celery, and onions contribute crunch and sweetness, complementing the spices perfectly. This recipe also offers flexibility—you can add more vegetables like zucchini or carrots or adjust the heat to your preference by varying the cayenne pepper.

Tips for the Perfect Jambalaya

• Choose the Right Rice: Long-grain rice works best because it stays separate and fluffy, preventing the dish from becoming mushy.

• Layer Flavors: Browning the sausage first and sautéing the vegetables enhances the depth of flavor.

• Control Heat: Adjust the cayenne pepper or add a dash of hot sauce for extra kick.

• Make Ahead: This dish tastes even better the next day as the flavors meld together. Refrigerate in an airtight container and reheat gently on the stove.

• Customize Your Protein: Turkey sausage is lean and flavorful, but you can also try chicken sausage or even smoked tofu for a vegetarian twist.

Health Benefits of Black Eyed Peas and Turkey Sausage

Black eyed peas are a powerhouse of nutrition. They’re high in protein, fiber, and essential vitamins like folate and iron, making them excellent for heart health and digestion. Pairing them with lean turkey sausage keeps this dish protein-rich without excessive saturated fat, creating a hearty meal that’s still mindful of nutrition. With vegetables providing antioxidants and anti-inflammatory properties, this jambalaya is as wholesome as it is flavorful.

Serving Suggestions

• Serve with a crisp green salad for a lighter meal.

• Pair with warm cornbread to soak up the savory sauce.

• Offer hot sauce or a squeeze of lemon on the side to let each guest customize their flavor experience.

• For a festive gathering, place the jambalaya in a large serving bowl, allowing everyone to enjoy its vibrant colors and enticing aroma.

A Cultural Note

Jambalaya has deep roots in Southern cuisine, particularly Louisiana’s Creole and Cajun traditions. Historically, it was a dish born from resourcefulness—using whatever ingredients were on hand, combining rice, vegetables, and protein into one satisfying meal. Black eyed peas have long been a symbol of good luck, especially during New Year celebrations, making this dish both meaningful and delicious. By incorporating turkey sausage and a variety of vegetables, this recipe honors tradition while offering a modern, health-conscious twist.

Variations to Try

• Vegetable-Forward Jambalaya: Add zucchini, carrots, or mushrooms for extra nutrients and texture.

• Spicy Jambalaya: Increase cayenne pepper or add chopped jalapeños for a fiery version.

• Herb-Infused Jambalaya: Experiment with fresh herbs like thyme, oregano, or rosemary for a fragrant twist.

• Cheesy Jambalaya: Sprinkle shredded cheddar or pepper jack cheese on top before serving for a creamy finish.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: This dish freezes well for up to 3 months. Reheat slowly on the stovetop or in the microwave, adding a splash of broth to keep the rice tender.

• Reheating: Gently warm over low heat to prevent the rice from drying out. Covering the skillet or pan helps retain moisture.

Why You’ll Make This Recipe Again and Again

This Black Eyed Pea Jambalaya is not just a meal—it’s an experience. It’s the kind of dish that fills your kitchen with a tantalizing aroma, draws everyone to the table, and leaves a lasting impression. With its balance of savory turkey sausage, hearty black eyed peas, tender vegetables, and fragrant spices, this jambalaya is a go-to recipe for weeknight dinners, potlucks, or special occasions. Easy to prepare, nourishing, and endlessly adaptable, it’s sure to become a favorite in your culinary repertoire.

Frequently Asked Questions

1. Can I make this Black Eyed Pea Jambalaya ahead of time?
Absolutely! This jambalaya actually tastes even better the next day because the flavors have time to meld together. After cooking, allow it to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, gently reheat on the stovetop over low heat, adding a splash of chicken broth if needed to keep the rice from drying out. You can also freeze this jambalaya for up to 3 months. Just thaw it in the refrigerator overnight and reheat slowly to retain the rice’s texture. Preparing it ahead makes this dish perfect for busy weeknights or for hosting gatherings without last-minute stress.

2. Can I use a different type of sausage or protein?
Yes! While turkey sausage is lean and flavorful, you can customize this jambalaya based on your preference. Chicken sausage works well and adds a similar texture. For a vegetarian option, smoked tofu or plant-based sausage can replace the meat entirely, keeping the dish hearty and satisfying. Even shredded cooked chicken or ground turkey can be substituted to create a different flavor profile. The key is to brown your protein first to develop depth of flavor before adding vegetables and rice.

3. How can I make this jambalaya spicier or milder?
The recipe includes cayenne pepper, which gives a gentle kick, but it can easily be adjusted to suit your taste. For a milder version, simply reduce or omit the cayenne. If you love heat, add extra cayenne, a pinch of smoked paprika, or diced jalapeños. Another option is to serve hot sauce on the side, allowing each person to control the spice level. Remember that the smoked paprika and herbs already contribute a subtle warmth, so you don’t need to overdo it.

4. What are the best sides to serve with this jambalaya?
Jambalaya is a complete meal on its own, but pairing it with the right sides can elevate the experience. A fresh green salad or coleslaw adds crunch and brightness to complement the rich flavors. Warm cornbread is a classic Southern side that soaks up the savory sauce perfectly. For an extra touch of freshness, serve with sliced green onions or a sprinkle of fresh parsley. You can also offer roasted or steamed vegetables on the side to boost nutrition and color.

Final Thoughts

Black Eyed Pea Jambalaya with Turkey Sausage is more than just a meal—it’s a celebration of flavor, tradition, and comfort all in one dish. The tender black eyed peas, smoky turkey sausage, and vibrant vegetables combine with aromatic spices to create a dish that is both hearty and satisfying. This recipe strikes the perfect balance between a classic Southern favorite and a modern, health-conscious twist, making it ideal for family dinners, casual gatherings, or special occasions.

One of the best things about this jambalaya is its versatility. You can adjust the spice level, swap in your favorite vegetables, or try different protein options without compromising on flavor. It’s also a practical choice for busy schedules, as it can be prepared ahead of time and stored for leftovers that taste just as good—or even better—the next day.

Black Eyed Pea Jambalaya with Turkey Sausage Everyone Will Love

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Warm, hearty, and bursting with flavor, this Black Eyed Pea Jambalaya with Turkey Sausage is perfect for cozy dinners or festive gatherings. Inspired by Southern culinary traditions, this recipe combines smoky turkey sausage, tender black eyed peas, aromatic vegetables, and flavorful spices into one satisfying, one-pot meal. It’s a modern, lighter take on a classic dish that’s sure to delight the whole family.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 pound turkey sausage, sliced into rounds

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 can (15 ounces) diced tomatoes

• 1 can (15 ounces) black eyed peas, drained and rinsed

• 1 cup long-grain rice

• 2 ½ cups low-sodium chicken broth

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 2 bay leaves

• ¼ cup fresh parsley, chopped

• Optional garnish: sliced green onions

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Instructions

• Heat olive oil in a large skillet or Dutch oven over medium heat. Add turkey sausage and cook 4–5 minutes until browned. Remove and set aside.

• In the same skillet, add onion, green bell pepper, red bell pepper, and celery. Sauté 5–6 minutes until soft.

• Stir in garlic and cook 1 minute until fragrant.

• Add diced tomatoes, black eyed peas, rice, and chicken broth. Mix well.

• Season with smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Add bay leaves. Stir to combine.

• Return turkey sausage to the skillet. Bring to a boil over medium-high heat.

• Reduce heat to low, cover, and simmer 20–25 minutes until rice is cooked. Stir occasionally.

• Remove from heat and let rest 5 minutes. Discard bay leaves.

• Garnish with parsley and green onions, if desired. Serve hot.

Notes

• Long-grain rice prevents the dish from becoming mushy.

• Adjust cayenne pepper for your preferred spice level.

• Can be made ahead; store leftovers in the fridge for 4 days or freeze up to 3 months.

• Customize with additional vegetables or alternative proteins like chicken sausage or smoked tofu.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis