Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Black-Eyed Pea Jambalaya

January 22nd, 2018 · 2 Comments

From the kitchen of Martha Boudreaux


Martha Boudreaux walking Ben down the steps at Wanda's backyard wedding

Martha Boudreaux walking with Ben down the steps at Wanda’s backyard wedding.

This recipe is as close to my mom’s that I can approximate, both Monique and I agreed that with a few subtle changes this base recipe would be the same one-pot meal that came out of Martha Boudreaux’s kitchen in Algiers, in the New Orleans Westbank. Similar to the Southern favorite Hoppin’ John, with the addition of the black-eye peas, this jambalaya version is packed full of flavor with a rice dressing or dirty rice quality that makes us come back for seconds, or thirds! The fresh parsley and green onions added at the end lend a freshness to the dish, setting it apart from a general jambalaya recipe.

In memory of my mother and her recent passing, Martha Boudreaux’s kitchen legacy lives on with this dish prepared in our kitchen, and yours too, as I share with you our rendition of this classic recipe.

While downsizing and sorting through boxes I found the photo (above) of my mom Martha Boudreaux, and our son Ben which was taken during my sister Wanda’s wedding which took place in her backyard on Farragut Street in Algiers many years ago.

5.0 from 1 reviews
Black-Eyed Pea Jambalaya
Recipe type: Entree
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¼ Cup Bacon grease or peanut oil
  • 12 Ounces Smoked sausage, ¼” sliced, or ham steak cut into ¼” dice
  • 1 Pound Lean pork stew meat, cut into ½” cubes
  • 1 Tbsp. CCR Finger Lickin’ Rub, or Cajun Spice Blend
  • 1 ½ Cups Onion, chopped
  • 1 Cup Bell pepper, chopped (we used Poblano)
  • 1 Cup Celery, diced
  • 6 Cloves Garlic, minced
  • 2 Cups Chicken stock
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ Cups Uncle Bens Converted Long Grain White Rice
  • 2 Cans Black-eyed peas (15oz each)
  • To Taste Salt and black pepper
  • ½ Cup Curley parsley, chopped
  • 2 Each Green onions, chopped
  1. In a heavy 4-quart Dutch oven or pot over medium-low heat, add the bacon grease or oil, season the pork with the rub or Cajun Seasoning, then brown it and the sausage until all pink is gone from the pork.
  2. Add the onions, pepper, celery and garlic, stir well then cover and allow to simmer down for 15-20 minutes.
  3. Add the chicken stock and Worcestershire sauce, turn up the heat and bring to a boil.
  4. Add the rice and black-eye peas, stir well, bring back to a simmer, then turn down heat and cook for 20-25 minutes, or until rice is tender and has absorbed all the liquid.
  5. Season to taste and stir in the parsley and green onion, keep covered for another 10 minutes then serve.

Black-eyed Pea Jambalaya

Black-eyed Pea Jambalaya

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2 responses so far ↓

  • 1 Greg Bruno // Jan 22, 2018 at 11:48 am

    I’m sorry to hear about the loss of your mother. Somehow, I forgot that your mother and your sister have the same names as my mother and my sister.

    That jambalaya looks mighty good!

  • 2 Ryan Boudreaux // Jan 22, 2018 at 12:05 pm

    Hey Greg, Thank you so much, we’ve been remembering and reviving recipes from her kitchen that we all loved.
    Bon appetite!