Recipe of the Month: Black-Eyed Pea Gumbo


black-eyed pea gumbo

Black-Eyed Pea Gumbo


  • 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 oz) cans black-eyed peas w/ liquid
  • 1 (10 oz) can diced tomatoes and green chilies
  • 1 (14.5 oz) can diced tomatoes
  • 2 cloves garlic, finely chopped


  1. Heat olive oil in a large saucepan over medium heat and cook onion, pepper and celery until tender.
  2. Pour in chicken broth and mix in rice, black-eyed peas with liquid, diced tomatoes and green chilies, diced tomatoes and garlic.
  3. Bring to a boil, reduce heat to low and simmer 45 minutes or until rice is tender. Add water if soup is too thick.

Servings: 8

Author: Recipe courtesy of All Recipes

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