Black-Eyed Pea Gumbo


olive oil, for frying

1 medium onion, chopped

1 green pepper, chopped

5 stalks celery, chopped

2 ½ cups chicken broth (for vegetarian option, use veggie stock)

1 cup brown rice

1 ½ cups dry black eyed peas, pre-soaked for 5-12 hours

1 jar salsa

1 can diced tomatoes

2 cloves garlic, finely chopped

1 chilli, finely chopped (optional, to add heat)


Fry onions until translucent. Add pepper and celery and fry for 5 more minutes. Add chicken broth, rice, black-eyed peas, salsa, diced tomatoes, garlic, and chilli. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if too thick.

Tips: To speed up the process, use canned black eyed peas instead of dried peas.

–Recipe by Stacey S.


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