Black-Eyed Pea Gumbo Recipe -
Black-Eyed Pea Gumbo Recipe

Black-Eyed Pea Gumbo

Recipe by  

"A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. 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, and mix in rice, black-eyed peas with liquid, diced tomatoes and 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 if soup is too thick.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2007

OMG! I added a generous sprinkle of cajun seasoning, a squirt of hot sauce and some smoked sausage, and it was absolutely delicious. Served it with cornbread, which absolutely put it over the top.

Most Helpful Critical Review
Jan 01, 2006

As is, this recipe is very bland and that's even after we added a ham hock during the cooking. However, once we added Tabasco, Worcestershire sauce, and salt it was pretty good. Definitely needs additional spices.

Dec 28, 2007

I make this alot in the winter for my family. Only difference from the original recipe is that I use dry black eyed peas, that is soaked overnight, and add either a spicy Italian or bulk sausage, or some cubed ham, and a splash of liquid smoke. Fix up a castiron skillet of homemade cornbread and you got a meal! This will be a part of our New Year's Day dinner.

Feb 18, 2007

This gumbo is excellent. The flavor is perfect without all the spices other reviewers felt they needed to add. I did use two cans of rotel tomatoes (instead of one rotel, one regular diced tomatoes) and omitted the celery (not a fan). I added carrots for color. I also cooked it at very low heat for much longer than recipe indicated, which may have accounted for the rich flavor. This was a big hit....served with corn bread as suggested. Yum.

Nov 13, 2006

This is a great wintertime dish. I prepared this dish for a family function that I was hosting. It was delicious. Everyone loved it. I added 3 cans of black-eyed peas instead of 4. I also added creole seasoning, salt and pepper, beef smoked sausages (cut into bite sized pieces) and a cup of cooked pasta to the recipe. I forgot to add the green peppers but it didn't matter because it was great without it. My husband advised me that this is a "keeper." Thanks for sharing this wonderful recipe. We will enjoy it from now on.

Jan 15, 2008

Wow! This was good. And healthy, which is always nice. I only added the can of tomatoes with jalapenos, not the plain can of tomatos. Instead, I added a box of frozen okra. I also added a tablespoon of creole seasoning mix (from this website) and some salt. Also about 2 cups of extra water. Mmm, mmm, good! I served it with Texas Spoonbread (yet another recipe from this site). We will definitely be having this again.

Jan 16, 2007

I am always looking for healthy recipes that my 3 and 5 year olds, my husband, and I will like, and this was a hit for all! I did add turkey kielbasa a the end, and next time, I will not cook the onion, celery, and peppers with the rice (they got too mushy). Thank you!

Jun 11, 2007

This recipe is definitely easy and delicious. We like it a little less spicy, so I used more regular diced tomatoes in place of the tomatoes with chilies, and added chili powder to spice it up to where we wanted it. We loved the rice in it, and it was great with cornbread.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 9.6 g
  • 38%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 870 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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