Black-Eyed Pea Gumbo


This black-eyed pea gumbo is a wintertime favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and cornbread.

Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins


  • 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


  1. Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.

  2. 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.

Nutrition Facts (per serving)

272 Calories
3g Fat
49g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 272
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Sodium 870mg 38%
Total Carbohydrate 49g 18%
Dietary Fiber 10g 34%
Total Sugars 3g
Protein 13g
Vitamin C 26mg 128%
Calcium 88mg 7%
Iron 4mg 21%
Potassium 623mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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