Black-Eyed Pea Gumbo

Name: Black-Eyed Pea Gumbo
Total time: 55 min
Yield: 8 Servings
Ingredients: 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

Cost $12, save $8

Source: Recommended by CookPal

55 Min
8 Servings
$12

Black-Eyed Pea Gumbo

Cost $12, save $8

Source: Recommended by CookPal

55 Min
8 Servings
$12

INGREDIENTS

Main Ingredients
- 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

272

Calories

13
Protein
49
Carbs
3
Fats

💡 This dish pairs perfectly with cornbread for a classic Southern experience.Leftovers can be stored in the refrigerator for up to three days.If you prefer it spicier, add some cayenne pepper or hot sauce.