# What you'll 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 - 1.5 cups long-grain white rice
11 - 3.25 cups low-sodium chicken broth
12 - 1 can (14 oz) diced tomatoes with juices
→ Spices and Seasonings
13 - 2 tbsp olive oil
14 - 1.5 tsp Cajun seasoning
15 - 1 tsp smoked paprika
16 - 0.5 tsp dried thyme
17 - 0.5 tsp dried oregano
18 - 1 bay leaf
19 - 0.5 tsp salt, or to taste
20 - 0.25 tsp black pepper
21 - 0.25 tsp cayenne pepper, optional for extra heat
# How To Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced sausage and sauté for 4 to 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 and translucent.
03 - Stir in minced garlic and cook for 1 minute, stirring constantly, until fragrant and raw flavor dissipates.
04 - Add rice to the pot and stir continuously for 2 to 3 minutes, coating each grain thoroughly with oil and vegetable mixture to develop nutty undertones.
05 - Pour in chicken broth and diced tomatoes with juices. Add black-eyed peas, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne if using. Stir thoroughly to distribute seasonings evenly.
06 - Bring mixture to a rolling boil over medium-high heat, then reduce heat to low. Cover with lid and simmer for 20 to 25 minutes until rice is tender and all liquid is absorbed.
07 - Remove from heat and allow to rest, covered, for 5 minutes. Remove and discard bay leaf. Fluff jambalaya gently with a fork to separate grains.
08 - Transfer to serving bowls or platter. Top with sliced spring onions and fresh chopped parsley. Serve immediately with hot sauce on the side for additional heat.
