Black-Eyed Pea Gumbo

This black-eyed pea gumbo is a wintertime favorite at our house. We always have it for New Year’s Day while we watch football! Serve with a tossed salad and cornbread.

You will need:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped


Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.

Pour in chicken broth; stir in rice, black-eyed peas with liquid, diced tomatoes with green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer for 45 minutes, or until rice is tender. Add water if gumbo is too thick.

Prep Time: 15 mins/Cooking Time: 55 mins/ Total Time: 1 hr 10 mins

Servings: 8

Calories: 272.4