Blackeyed Pea Gumbo Recipe

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Blackeyed Pea Gumbo

Joyce Walton


Absolutely delicious for New Years Day brunch.

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45 Min


1 medium
1 medium
bell pepper
5 stick
2 c
chicken broth
1 c
brown rice
4 / 15oz can(s)
black eye peas with liquid
1 10oz can(s)
green chilies
1 14oz can(s)
diced tomatoes
2 clove
1 tsp
olive oil

Directions Step-By-Step

Black-eyed Pea Gumbo

A winter time favorite for New Year’s Day. Serve with salad and corn bread.

1 tbsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1cup brown rice
4 (15 oz) cans black-eyed peas with liquid
1 (10 oz) can green chiles
1 (14.5 oz) can diced tomatoes
2 cloves garlic, finely chopped

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. Mix in rice, black-eyed peas with liquid, 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 when soup becomes too thick. Serves 8.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Heirloom
Hashtag: #new years eve