Blackeyed Pea Gumbo
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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.