black-eyed pea gumbo
(1 rating)
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Would probably have to give this 4 stars out of 5. Was very good, but not.... divine! Is also a very healthy recipe. I think I used dried black-eyed peas - soaked and cooked them earlier (try to avoid canned goods when it's not too 'out of the way' !!) I also doubled the recipe - it's great leftover (as are so may soups and stews). :)
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
45 Min
method
Stove Top
Ingredients For black-eyed pea gumbo
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1 Tbspolive oil
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1 mdonion, chopped
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1 mdgreen pepper, chopped
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5 stalkcelery, chopped
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2 cchicken broth
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1 cbrown rice, uncooked
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4 canblack-eyed peas, with liquid
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1 candiced tomatoes and green chiles
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1 candiced tomatoes
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2 clovegarlic, finely chopped
How To Make black-eyed pea gumbo
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1Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender.
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2Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic.
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3Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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