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Nutrition Facts
Serving Size 1 small bowls 279g Recipe makes 8 small bowls) The following items or measurements are not included below: 15 ounces ranch style black-eyed peas with jalapenos
Calories 431
Calories from Fat 152		(35%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 45mg		15%
Sodium 1182mg		49%
Potassium 391mg		11%
Total Carbohydrate 53.7g		17%
	Dietary Fiber 3.6g	14%
	Sugars 2.1g
Protein 15.8g		31%
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Black-Eyed Pea Gumbo

Recipe #15060 | 3¼ hours | 15 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Risë
Nov 29, 2001

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!

8 small bowls (change servings and units)

Ingredients

1 (15 ounce) can ranch style black-eyed peas
1 (15 ounce) can ranch style black-eyed peas with jalapenos
1 (14 ounce) can beef broth
1 (10 ounce) can diced tomatoes (Rotel will spice it up more)
1 lb sausage links (preferably with jalapenos)
1 (4 ounce) can diced green chilies
1 bell pepper
celery (optional)
2 (7 ounce) bags 10-minute Success rice (cooked)

Directions

1
Slice bell pepper, celery (dice if you prefer) and uncooked sausage.
2
Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot).
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
*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.
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).

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Featured Reviews for This Recipe

From: jaclynkb

On Jul 31, 2009

Nice and quick gumbo recipe to satisfy any hankerin' for some. I've made it twice — once it was excellent; the other time it was a disaster. Recommendation to avoid the disaster — check the labels on the canned items. I unwittingly picked up excessively salty versions, which ruined the taste of the overall recipe and made me parched for a few hours. I will definitely make this recipe again (it is good), but I will check the labels much more carefully next time.

0 people found this review helpful

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From: Koechin (Chef)

On Jun 15, 2009

I taught this in a casserole cooking class and it was a huge hit. Thanks for such a great recipe. Oh, I did drain the Rotel tomatoes to take away some of the extram spice.

1 person found this review helpful

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From: Just Cher

On Apr 29, 2002

People this is sooooooooooo good. I confess I used a can or ranch style pinto beans and a can of blackbeans with peppers as we do not care for blackeyed peas. But I knew by reading all the rest of the ingredients that it would be a hit. Wonder flavor and spiced just right with louisiana hot sauce. Add cornbread and your in heaven. Will do this many times for sure!

10 people found this review helpful

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From: foodlover

On Mar 18, 2002

This was a very easy recipe to make and it made enough to feed my family. I didn't use the rotel tomatoes I used the Hunts with green chilis in them. I made cornbread to go with this. I will most certainly make this again (I made mine on the stove but next time I think I'll try the crockpot). Thanks for this money stretcher and tasty soup.

10 people found this review helpful

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