BLACK EYED PEA GUMBO
This was my first time ever making black eyed peas. I love this recipe. This would taste good with a crusty loaf of French bread.
Provided by Muna Escobar
Categories Other Main Dishes
Number Of Ingredients 11
- 1. Cook the onion, pepper, and celery in olive oil until tender
- 2. Pour in the chicken broth & mix in rice, black-eyed peas, diced tomatoes & green chilies, diced tomatoes, & garlic.
- 3. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender
- 4. Add water if soup is too thick
BLACK-EYED PEA GUMBO
- 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.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 48.5 g, Fat 3.4 g, Fiber 9.6 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 869.7 mg, Sugar 2.6 g
ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS
Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.
Provided by Johnsonville Sausage
Yield 6-8 serving(s)
Number Of Ingredients 23
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
- Serve over hot rice.
BLACK-EYED PEA GUMBO
This is SO simple, either crock pot or stovetop! A friend of mine served this a few weeks ago on a very cold Sunday and I've made it three times since! Spice it up or tone it down as you like. I like spicy foods so I add a lot of Tabasco? to my bowl! Some people like to add okra as well for the real gumbo look...I hope you enjoy this!
Provided by Rise3834
Yield 8 small bowls
Number Of Ingredients 9
- Slice bell pepper, celery (dice if you prefer) and uncooked sausage.
- Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot).
- Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes.
- If you make this on the stove top the cooking time will be approximately 45 to 60 minutes.
- *I leave the rice out and allow each person to put in as much as they like in their bowl and pour the gumbo over it.
- IF there is any left over, I add the remaining rice.
- If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best).
Nutrition Facts : Calories 422.8, Fat 16.6, SaturatedFat 5.5, Cholesterol 44.6, Sodium 907.8, Carbohydrate 52.8, Fiber 3.6, Sugar 1.8, Protein 15.1
BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO
This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.
Provided by RFalgout
Number Of Ingredients 24
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
- Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
- Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
- Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
- Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
- Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
- Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g
BLACK EYED PEA GUMBO
My nephew entered this recipe in a contest when he was in school. I got the recipe then and we love it at New Year's.
Provided by Teena Mathis
Categories Other Soups
Number Of Ingredients 10
- 1. Cook black eyed peas according to package. Add all ingredients to Crock Pot. (be careful not to add too much water, just til soupy.
- 2. Cook on low for 8 hours.
- 3. Variation: Change frozen black eyed peas for 4 cans black eyed peas and cook all in Dutch oven. Simmer for 1 hour.
BLACK-EYED PEA GUMBO
- 1 Slice bell pepper, celery (dice if you prefer) and uncooked sausage. 2 Put all ingredients EXCEPT RICE in a crockpot (this will fill a 3qt crockpot). 3 Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes. 4 If you make this on the stove top the cooking time will be approximately 45 to 60 minutes. 5 *Ileave the rice out and allow each person to put in as much as they like in their bowl and pour the gumbo over it. 6 IF there is any left over, I add the remaining rice. 7 If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best).
More about "black eyed pea gumbo recipes"
BLACK-EYED PEA GUMBO | FATFREE VEGAN KITCHEN
4.5/5 (8)Category Main CourseCuisine LouisianaCalories 153 per serving
- Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
- Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
BLACK-EYED PEA AND PORK GUMBO RECIPE - NYT COOKING
4/5 (188)Category Dinner, Soups And Stews, Main CourseCuisine Cajun, SouthernTotal Time 1 hr 30 mins
- In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
- Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
BLACK-EYED PEAS AND PORK GUMBO RECIPE | CDKITCHEN.COM
Servings 8Total Time 2 hrs
BLACK-EYED PEA GUMBO RECIPE | MYRECIPES
Servings 5Calories 424 per serving
- Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add pork, and cook until browned on all sides, stirring often.
- Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.
BLACK-EYED PEA GUMBO | HOMESICK TEXAN
5/5 (2)Estimated Reading Time 1 minServings 8
- To make the roux, heat the bacon grease on medium in a cast-iron skillet. Start adding the flour a little bit at a time. Stir continuously for 45 minutes until the roux is a dark praline brown. Remove from the heat. You can make this ahead and it will keep in the refrigerator for a couple of days.
- For the gumbo, in a large pot, add 1 tablespoon of oil and add the sausage and ham. While stirring occasionally, cook until just beginning to crisp, about 5 minutes.
- Pour the meats into a bowl, and then return the pot to the stove. Add the remaining tablespoon of oil and add the onion, celery, bell pepper, and jalapeño, and while stirring occasionally, cook until soft, about 5 minutes. Stir in the garlic and cook for 30 more seconds.
- Add the roux to the pot and stir until well combined. Return the meats to the pot then add the water, black-eyed peas, collard greens, okra, Worcestershire sauce, vinegar, bay leaf, parsley, thyme, oregano, smoked paprika, black pepper, and cayenne.
BLACK-EYED PEA GUMBO - PERFECT FUSION FOOD - STACY LYN …
4.3/5 (3)Category Main CourseCuisine American
- In a large Dutch oven or pot, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the sausage and brown until cooked through, about 10 minutes. Remove the sausage to paper towels and allow to drain. Brown the chicken in batches, removing to a paper towel to drain.
- Add the rest of the oil to the pot over medium-high heat . When the oil is smoking add the flour and stir constantly until mixture is dark brown, about 5 minutes. Add the onions, bell pepper, and celery and cook until the onions are translucent. Stir often for about 10 minutes. Add garlic, salt, cayenne pepper, bay leaves, oregano, sausage, chicken, and black-eyed peas then stir for 2 more minutes.
- Stirring, slowly add the chicken stock until well combined. Bring the mixture to a boil then reduce the heat to medium-low and cook uncovered, stirring occasionally, for one hour. Skim off any fat that rises to the surface.
- Add the shrimp, green onions, parsley, and file powder and stir until well combined. Serve over rice and garnish with the extra chopped chives and parsley. Season with Hot Sauce.
GOOD LUCK GUMBO (BLACK-EYED PEA AND COLLARD GREEN GUMBO)
Servings 4Estimated Reading Time 4 mins
- Cut the smoked sausage into bite-size cubes. Heat the oil in a 5 quart Dutch oven, add the sausage and cook over medium high heat until the sausage begins to brown. Finely chop the onion, seeded bell pepper and celery. I do this in a small food processor, one vegetable at a time, pulsing to chop the vegetable finely. Add the “trinity” vegetables to the pot and stir. Cover the pot and cook for five minutes to soften the vegetables, then remove the cover, stir well and cook until everything is nice and soft and any liquid has evaporated. Stir in the flour and cook a further minute, then stir in the creole seasoning. Pour in the stock and the canned tomatoes with their juice. Bring to a boil and cook for 10 minutes uncovered, reduce to a simmer and cook for 15 minutes. Add the black-eyed peas and continue cooking for another half an hour. The gumbo should reduce and thicken slightly. The gumbo can be made up to this point, cooled and refrigerated, covered, overnight.
- When ready to serve, cook the rice. Stir the rice into the water in a large saucepan with a tight-fitting lid. Bring to a boil and boil until almost all the water is absorbed and little air bubbles form in the rice, about 10 – 12 minutes, stirring a few times to prevent sticking. Remove from the heat and tightly cover the pan.
- Cut the collard leaves in half and cut out the stems. Stack the leaf halves, three at a time, on top of each other and roll up like a cigar. Cut the leaves into thin ribbons. You can further chop the collard ribbons if you’d like.
- Heat the gumbo to a low boil over medium high heat. It will thicken as it sits, but loosen up when heated. But add a little water if you need to get things moving. Add the collards, stir, and cover the pot. Cook until the collards are tender and wilted, about 5 minutes. Serve over cooked rice. If you have saved some ham hock meat from making the stock, dice that and stir it into the gumbo as well. And if you’d like, sprinkle some hot sauce over the gumbo.
BLACK-EYED PEA GUMBO — THE SKINNY FORK
Estimated Reading Time 2 mins
RECIPE: BLACKEYED PEA AND PORK GUMBO | WINE ENTHUSIAST
Author Kathleen MckennaEstimated Reading Time 3 mins
BLACK-EYED PEA GUMBO | RECIPE | RECIPES, FOOD, COOKING
4.4/5 (542)Total Time 1 hr 10 minsServings 8
BLACK-EYED PEA GUMBO RECIPE | SPARKRECIPES
Servings 8Calories 484 per serving
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #gumbo #main-dish #rice #american #cajun #southern-united-states #easy #holiday-event #stews #crock-pot-slow-cooker #stove-top #creole #dietary #spicy #one-dish-meal #comfort-food #pasta-rice-and-grains #kwanzaa #taste-mood #equipment #number-of-servings #4-hours-or-less
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Top Asked Questions
What is black-eyed pea gumbo?Black-Eyed Pea Gumbo is thick, full of flavor, and addictive! Gumbos have mostly been divided into two categories, those thickened with film and those thickened with okra.
What's in a can of Black Eyed Peas with liquid?Ingredients 1 1 tablespoon olive oil 2 1 medium onion, chopped 3 1 medium green bell pepper, chopped 4 5 stalks celery, chopped 5 2 cups chicken broth 6 1 cup brown rice 7 4 (15 ounce) cans black-eyed peas with liquid 8 1 (10 ounce) can diced tomatoes and green chiles 9 1 (14.5 ounce) can diced tomatoes 10 2 cloves garlic, finely chopped More ...
How to cook Black Eyed Peas and rice?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.
How do you cook gumbo with okra?Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.