Black-Eyed Pea Gumbo

Black-Eyed Pea Gumbo

363 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  Lynn

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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 (363)

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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 top.



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 some 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) and 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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Amount Per Serving (8 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 48.5 g
  • 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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Black-Eyed Pea Soup


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Spicy Black-Eyed Pea Soup