Blackeyed Pea Gumbo

Blackeyed Pea Gumbo

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Joyce Walton


Absolutely delicious for New Years Day brunch.


★★★★★ 1 vote

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

How to Make Blackeyed Pea Gumbo


  1. 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.

Printable Recipe Card

About Blackeyed Pea Gumbo

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

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