Black-Eyed Pea Gumbo

Black-Eyed Pea Gumbo (Recipe)

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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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Original recipe makes 8 servings
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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




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Directions




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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You'll 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

Procedures : 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