Black-Eyed Pea Gumbo

Black-eyed Pea Gumbo Recipe

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Jim Hatfield


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). :)


★★★★★ 1 vote

30 Min
45 Min
Stove Top


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  • 1 Tbsp
    olive oil
  • 1 medium
    onion, chopped
  • 1 medium
    green pepper, chopped
  • 5 stalk(s)
    celery, chopped
  • 2 c
    chicken broth
  • 1 c
    brown rice, uncooked
  • 4 can(s)
    black-eyed peas, with liquid
  • 1 can(s)
    diced tomatoes and green chiles
  • 1 can(s)
    diced tomatoes
  • 2 clove
    garlic, finely chopped

How to Make Black-Eyed Pea Gumbo


  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender.
  2. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic.
  3. 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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About Black-Eyed Pea Gumbo

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Healthy

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