Black-Eye Pea Jambalaya Rice Cooker

The Black-Eye Pea Jambalaya Rice Cooker recipe transforms a Southern classic into an effortlessly delicious and incredibly convenient one-pot meal. This hearty dish is slow-cooked to perfection right in your rice cooker, delivering rich flavors and tender ingredients with minimal fuss. It’s the ultimate solution for a satisfying, hands-off dinner that’s perfect for busy weeknights or relaxed weekends.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 45

Course: Main Course

Cuisine: Cajun, Southern

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil For sautéing.
1 pound smoked sausage such as andouille or kielbasa, sliced into 1/2-inch thick rounds.
1 medium yellow onion Diced.
1 green bell pepper Diced.
2 stalks celery Diced.
2 cloves garlic Minced.
1 (14.5 ounce) can diced tomatoes Undrained.
1 (15 ounce) can black-eye peas Rinsed and drained.
2 cups long-grain white rice Rinsed thoroughly until water runs clear.
3 cups chicken broth or vegetable broth Low sodium preferred.
1 teaspoon Creole seasoning Or Cajun seasoning, adjust to taste.
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper Optional, for extra heat.
Salt and freshly ground black pepper To taste.
Fresh parsley or green onions Chopped, for garnish.

Equipment

Rice Cooker
Fine mesh sieve
Large Skillet (optional, if rice cooker lacks sauté function)

Method

Prep the Ingredients: Begin by dicing your onion, green bell pepper, and celery. Mince the garlic. Slice your smoked sausage into 1/2-inch rounds. Rinse your black-eye peas thoroughly and drain them. Rinse your long-grain white rice in a fine-mesh sieve under cold running water until the water runs clear; this helps prevent the rice from becoming too sticky.
1 medium yellow onion, 1 green bell pepper, 2 stalks celery, 2 cloves garlic, 1 pound smoked sausage, 1 (15 ounce) can black-eye peas, 2 cups long-grain white rice
Sauté the Sausage: Set your rice cooker to its "Sauté" or "Brown/Sauté" function, if it has one. Add the olive oil and allow it to heat up. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until it's nicely browned and slightly crispy. Remove the sausage from the rice cooker and set aside, leaving any drippings in the pot. If your rice cooker doesn't have a sauté function, perform this step in a large skillet on your stovetop, then transfer the sausage and drippings to the rice cooker pot.
1 tablespoon olive oil, 1 pound smoked sausage
Sauté the Aromatics: To the rice cooker pot (or skillet if you’re using the stovetop), add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the minced garlic and cook for another minute until fragrant.
1 medium yellow onion, 1 green bell pepper, 2 stalks celery, 2 cloves garlic
Combine Ingredients in the Rice Cooker: Add the rinsed rice, canned diced tomatoes (undrained), rinsed black-eye peas, cooked smoked sausage, chicken broth, Creole seasoning, dried thyme, and cayenne pepper (if using) to the rice cooker pot. Stir gently to combine all ingredients evenly.
2 cups long-grain white rice, 1 (14.5 ounce) can diced tomatoes, 1 (15 ounce) can black-eye peas, 1 pound smoked sausage, 3 cups chicken broth or vegetable broth, 1 teaspoon Creole seasoning, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
Cook the Jambalaya: Close the lid of your rice cooker and select the "White Rice" or "Cook" function. Allow the jambalaya to cook undisturbed. The cooking time will vary depending on your rice cooker model, typically around 30-40 minutes. Do not open the lid during cooking.
Rest and Fluff: Once the rice cooker switches to "Keep Warm" or indicates cooking is complete, let the jambalaya rest for 10-15 minutes with the lid still on. This allows the steam to redistribute and the flavors to meld.
Serve: Open the lid, fluff the jambalaya gently with a fork, and taste. Season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley or green onions before serving.
Salt and freshly ground black pepper, Fresh parsley or green onions

Notes

You’ll absolutely adore this Black-Eye Pea Jambalaya Rice Cooker for its incredible simplicity and the explosion of flavor it delivers with minimal effort. The main feature here is the hands-off convenience of a rice cooker, transforming what can be a complex dish into a straightforward, one-pot marvel. Preparing this vibrant jambalaya at home is also a fantastic way to save money, yielding a generous amount that easily beats takeout costs while offering superior taste and quality. What truly makes this dish special are the rich, smoky notes from the sausage, the hearty black-eye peas, and the perfectly seasoned rice, all brought together by the classic Creole spices. It’s like a warm hug in a bowl, reminiscent of a comforting Gumbo but with the delightful texture of perfectly cooked rice. Don't wait—gather your ingredients and experience the magic of this easy, flavorful, and budget-friendly jambalaya tonight!