Black-Eyed Peas and Gumbo

Black-Eyed Peas and Gumbo

Paula 1

"This is a super easy gumbo. Smoked turkey may be substituted for the ham. Tastes even better the next day! Top with cooked rice and garnish with parsley and chopped green onions to serve."

Ingredients 1 h 30 m {{adjustedServings}} servings 179 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
  2. Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
  3. Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
  4. Mix in ham, and continue cooking 15 minutes, until tender.
  5. Stir in black-eyed peas, and continue cooking until heated through.
Tips & Tricks
Black-Eyed Peas with Pork and Greens

Watch how to make this classic Southern New Year’s Day specialty.

Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya.

Rate recipe

Your rating


Reviews 45

  1. 54 Ratings


This is a very good recipe! The only thing I did different was to cook the onion and celery directly in the roux until tender then added the okra (I used frozen becuase I could not find any fresh). I have made other gumbos that way and I hate making more pots dirty than I have to. Lazy me!:) Thanks for this wonderful recipe. The combinations are terrific.


This recipe was soooooo delicious and so easy. I used fresh veggies, except for the tomatoes; I used canned, diced ones. I also added diced jalapeno peppers just to spice it up a little. True to her word, it was even better the second day!


Good soup! I did make some changes. I used 1/2 cup oil & 2/3 cup flour to start. I added 2 large onions, 4 stalks celery & leaves, 5 cloves minced garlic, 1 bell pepper instead of okra, cooked 10 minutes. Then I stirred in 8 cups of water, 2 cans chopped tomatoes, 1 tablespoon dried parsley, 1-1/2 teaspoon salt, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 4 bay leaves & better than beef boullian, simmered 20 minutes or so then added 3 cans black eyed peas, no meat added but I did serve with rice which was good.