Black-Eyed Pea Jambalaya

Total Time:
2 hr 5 min
20 min
1 hr 45 min

6 to 8 servings

  • 4 ounces tasso sausage, diced into small pieces
  • 1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
  • 1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
  • 1 cup chopped yellow onion (1 medium onion)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 cloves garlic
  • 4 bay leaves
  • 5 sprigs fresh thyme
  • 3 teaspoons finely chopped parsley
  • 12 cups chicken stock
  • 1 pound black-eyed peas
  • 1 tablespoon mincd garlic
  • 1/2 pound medium shrimp, peeled, deviened and chopped
  • Essence, recipe follows
  • 1/2 pound long grain rice
  • 1/4 cup chopped green onions
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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    11 Reviews
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    Tasty doesn't even begin to describe this dish!!! Every bite is an explosion of flavors. And it was really easy to put together!
    I made this recipe last year for our New Year's day black eyed pea and greens meal. It is absolutely the BEST way that I have made black eyed peas, and I have some pretty tasty recipes for them.  
    I couldn't find everything that the recipe called for, tasso for instance, so I sub'd smoked ham. I also used andouille sausage instead of chorizo because that is what I prefer, but it still turned out fabulous!  
    Anyway, making this again for Sunday! YUM!
    Being from Texas we try and have black eye peas on New Years. I have made this recipe for over 1o years now for a party on New Years Day. Great success, Due to some vegetarian friends, I make it without the sausage and with veggie broth from the box. I almost like it better like that, but either way it is wonderful, We servie it with cornbread and intense greens when it is a main meal, or serve it as a side when my husband does brisket.
    I made this for New Year's to get in the obligatory black eyed peas. Even the 12-15 year olds LOVED it !
    Have always had great success with Cajun dishes. My friends say this was the best though!
    I make this every New Year's Day. It has everything for health and luck. It is SOOOOOO delicious! I never leftovers. Thanks Emeril.
    Followed the basic recipe but cut back on the broth a little. The amount of liquid was still too much to give a good jambalaya texture. We will have it again but adjust the liquid down some more.
    Since it is tradition to eat black eyed peas on New Year's Day, I have made it our family tradition to make this specific recipe. I've used this recipe for 4 years and it has turned out excellent every time!
    This recipe is so good. I kicked it up a notch by adding half a chopped bellpepper, 1 jalepeno, only used 10 C of chicken stock, and used parboiled rice and it came out perfect. Thanks for the recipe emmeril.
    gotta try this one
    I made this for New Year's day. It will certainly feed more that 6 people. I used different sausage (since I don't know what tasso is) and it was great. I also didn't put the rice in the jambalaya since I didn't want mush. This is a great meal for a crowd since it is easily manipulated. I actually had to give the recipe away.
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