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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%

how is this calculated?

Black-Eyed Pea Gumbo

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

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

Directions

  1. 1
    Slice bell pepper, celery (dice if you prefer) and uncooked sausage.
  2. 2
    Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot).
  3. 3
    Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes.
  4. 4
    If you make this on the stove top the cooking time will be approximately 45 to 60 minutes.
  5. 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. 6
    IF there is any left over, I add the remaining rice.
  7. 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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  • Read all 29 reviews

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