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.
Ingredients
- olive oil: 1 Tbsp
- medium onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- stalks celery: 5 piece (chopped)
- chicken broth: 2 cups
- brown rice: 1 cup
- black-eyed peas with liquid: 4 cans (15 ounce cans)
- tomatoes and green Chilis: 1 can (10 ounce can, diced)
- tomatoes: 1 can (14.5 ounce can, diced)
- garlic: 2 clove (chopped)
Metric Conversion
Stages of cooking
-
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.
