Black Eyed Pea Gumbo
Dive into the heartwarming flavors of the South with this Black-Eyed Pea Gumbo, a soulful one-pot dish packed with rich, smoky, and savory goodness. This Creole-inspired recipe starts with a velvety roux, perfectly balanced with the trinity of onion, bell pepper, and celery, then enhanced with tender black-eyed peas, juicy smoked sausage, and tangy tomatoes. A touch of okra adds traditional gumbo texture, while Cajun seasoning and bay leaves deliver layers of bold, aromatic spices. Simmered to perfection and served over fluffy white rice, this hearty gumbo is a must-try comfort food for family dinners or gatherings. Easy to make and brimming with Southern charm, it’s a flavor-packed meal worth savoring!
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 12 ounces smoked sausage, sliced into rounds
- 2 15-ounce cans canned black-eyed peas, drained and rinsed
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 cup okra, sliced (fresh or frozen)
- 2 leaves bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 0.5 cup per serving cooked white rice (for serving)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the flour and whisk continuously to make a roux. Cook until the roux is a deep golden brown, about 8-10 minutes.
Add the diced onion, green bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Stir in the sliced smoked sausage and cook for another 3-4 minutes, allowing the sausage to brown slightly.
Add the black-eyed peas, chicken broth, diced tomatoes (with their juices), and okra to the pot. Stir well to combine.
Season the gumbo with bay leaves, Cajun seasoning, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the gumbo simmer gently for 30 minutes, stirring occasionally.
Taste and adjust the seasoning, if needed. Remove the bay leaves before serving.
Serve the gumbo over cooked white rice and garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10451 mg | 454% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 47.3 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5208 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
