black-eyed pea gumbo
(1 RATING)
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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prep time
30 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice, uncooked
- 4 cans black-eyed peas, with liquid
- 1 can diced tomatoes and green chiles
- 1 can diced tomatoes
- 2 cloves garlic, finely chopped
How To Make black-eyed pea gumbo
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Step 1Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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