Best 3 Black Eyed Peas And Gumbo Recipes
**Black-Eyed Peas and Gumbo: A Southern Cuisine Delicacy**
Immerse yourself in the vibrant flavors of the American South with two culinary gems: black-eyed peas and gumbo. Black-eyed peas, also known as cowpeas, are small, creamy legumes that hold a prominent place in Southern cuisine, known for their distinct nutty flavor and tender texture. Gumbo, a thick, savory stew, is a melting pot of flavors, combining the richness of meat or seafood, the heartiness of vegetables, and the aromatic trinity of celery, bell peppers, and onions. Our collection of black-eyed peas and gumbo recipes offers a tantalizing journey through these Southern classics, promising a delightful experience for food enthusiasts seeking authentic and comforting dishes. From traditional slow-cooked black-eyed peas with ham hocks to innovative vegetarian gumbo variations, this article caters to diverse tastes and dietary preferences.
ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS
Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h26m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
- Serve over hot rice.
BLACK-EYED PEAS AND GUMBO
This is a super easy gumbo. Smoked turkey may be substituted for the ham. Tastes even better the next day! Top with cooked rice and garnish with parsley and chopped green onions to serve.
Provided by Paula
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
- Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
- Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
- Mix in ham, and continue cooking 15 minutes, until tender.
- Stir in black-eyed peas, and continue cooking until heated through.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 11.6 g, Cholesterol 10.6 mg, Fat 12.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 654.5 mg, Sugar 1.7 g
BLACK EYED PEAS AND PORK GUMBO
A warm and hearty gumbo made with pork.....my favorite food!
Provided by Jamallah Bergman
Categories Other Soups
Number Of Ingredients 22
Steps:
- 1. Heat 1/3 oil in small saucepan or skillet over medium-low heat until hot. Using wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly; set aside.
- 2. Heat 1 to 2 tbsp oil in 3 quart heavy saucepan or 4 quart Dutch oven over medium heat until hot. Add okra,onions, celery and garlic; cook 8 to 10 minutes or until vegetable are tender, stirring occasionally. Stir in flour mixture until well blended. Add water, tomatoes,1/3 cup parsley, salt,thyme,ground red pepper,pepper, and bay leaves. Bring to a boil. Reduce heat; simmer 20 minutes.
- 3. Add cubed pork; cook an additional 15 to 20 minutes or until pork is tender and no longer pink. Stir in black eyed peas; cook until thoroughly heated. Remove bay leaves. Ladle gumbo into 8 individual soup bowls; top each with 1/4 cooked rice. Sprinkle servings with 1/4 cup parsley and green onions.
Tips:
- To save time, use canned or frozen black-eyed peas. If using dried peas, be sure to soak them overnight before cooking.
- If you don't have a gumbo pot, you can use a large Dutch oven or stockpot.
- Be sure to cook the roux until it is a dark chocolate color. This will give the gumbo its characteristic flavor and color.
- Don't crowd the pot when adding the vegetables. You want them to cook evenly.
- Season the gumbo to taste with salt, pepper, and cayenne pepper.
- Serve the gumbo over rice with a side of cornbread or hush puppies.
Conclusion:
Black-eyed peas and gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover black-eyed peas from New Year's Day. With a few simple ingredients and a little bit of time, you can have a delicious pot of gumbo that the whole family will enjoy.
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