Black-Eyed Pea Gumbo

Black-Eyed Pea Gumbo

384
Lynn 7

"A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread."

Ingredients

1 h 10 m {{adjustedServings}} servings 272 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
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Reviews

384
  1. 479 Ratings

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OMG! I added a generous sprinkle of cajun seasoning, a squirt of hot sauce and some smoked sausage, and it was absolutely delicious. Served it with cornbread, which absolutely put it over the ...

I make this alot in the winter for my family. Only difference from the original recipe is that I use dry black eyed peas, that is soaked overnight, and add either a spicy Italian or bulk sausage...

This gumbo is excellent. The flavor is perfect without all the spices other reviewers felt they needed to add. I did use two cans of rotel tomatoes (instead of one rotel, one regular diced tomat...