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
Instructions:
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
