Black-Eyed Pea Gumbo336 Reviews
- Prep: 15 min
- Cook: 55 min
- Ready In: 1 hr 10 min
“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.” - by Lynn
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 272 cal
- 3.4 g
- 48.5 g
Based on a 2,000 calorie diet
Reviews (336)Rate This Recipe
"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 top...." See more"
"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, or s..." See moreome cubed ham, and a splash of liquid smoke. Fix up a castiron skillet of homemade cornbread and you got a meal! This will be a part of our New Year's Day dinner."
"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 tomatoes) a..." See morend omitted the celery (not a fan). I added carrots for color. I also cooked it at very low heat for much longer than recipe indicated, which may have accounted for the rich flavor. This was a big hit....served with corn bread as suggested. Yum."
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