Best Black Eyed Peas And Gumbo Recipes

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ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS



Andouille and Chicken Gumbo With Black-Eyed Peas and Greens image

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

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil, divided
3/4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce

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



Black-Eyed Peas and Gumbo image

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

⅓ cup vegetable oil
⅓ cup all-purpose flour
2 tablespoons vegetable oil
1 ½ cups chopped okra
1 cup chopped onion
¾ cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
⅓ cup chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 bay leaves
½ pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas

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



Black eyed Peas and Pork Gumbo image

A warm and hearty gumbo made with pork.....my favorite food!

Provided by Jamallah Bergman

Categories     Other Soups

Number Of Ingredients 22

GUMBO
1/3 c oil
1/3 c all purpose flour
1 to 2 Tbsp oil
1 1/2 c sliced fresh okra*
1 c chopped onion
3/4 c chopped celery
3 clove garlic,minced
4 c water
2 c chopped tomatoes or 14.5oz can whole,drained,cut up
1/3 c chopped fresh parsley
1 1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp ground red pepper (cayenne)
1/4 tsp pepper
2 bay leaves
3/4 lb smoked pork chops,well trimmed,boned and cubed, or 1/2 lb cubed cooked ham
1 can(s) black eyed peas, undrained
TOPPINGS
2 c hot cooked rice
1/4 c chopped fresh parsley
1/4 c chopped green onions, if desired

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.

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS



Andouille and Chicken Gumbo With Black-Eyed Peas and Greens image

How to make Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

Provided by @MakeItYours

Number Of Ingredients 22

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1⁄2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
1⁄2 cup olive oil, divided
3⁄4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1⁄2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1⁄2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice

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.

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