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Black-Eyed Pea Gumbo
July 08, 2005

Good, but I had to add spices-- I added 2 tsp of Creole seasoning and 1 tsp of cayenne, but that was too much cayenne, so if I were to do it again, I'd do half. I had some dried black eyed peas to use instead, so I soaked them for 4 hours and then simmered them for around 45 minutes before making the gumbo. Since I didn't have the liquid from the cans to use, I doubled the chicken broth. The end result was seriously spicy, but filling and easy.

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