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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.
Ingredients
- 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
Directions
Step 1
Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 272 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 4% |
| Sodium870mg | 38% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber10g | 34% |
| Total Sugars3g | |
| Protein13g | |
| Vitamin C26mg | 128% |
| Calcium88mg | 7% |
| Iron4mg | 21% |
| Potassium623mg | 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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