Black Eyed Pea Gumbo Food

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BLACK-EYED PEA GUMBO



Black-Eyed Pea Gumbo image

Although I use okra at times in gumbo, I particularly love the way filè tastes. It has a distinctive earthy flavor and adds color to the gumbo.

Provided by stacy

Categories     Main Course

Number Of Ingredients 20

1 cup vegetable oil
3 pounds Andouille sausage (cut crosswise 1/2-inch thick pieces)
4 pounds chicken breasts (cut in 1-inch cubes)
1 cup all purpose flour
4 large onions (about 8 cups, chopped)
2 red bell peppers (about 2 cups, chopped)
10 stalks celery (about 4 cups, chopped)
14 garlic cloves (crushed)
1 Tablespoon Kosher salt
1 teaspoon cayenne pepper
6 bay leaves
1 Tablespoon dried oregano
2 pounds dried black-eyed
4 quarts chicken stock
4 pounds of shrimp (peeled, deveined, and shell removed)
1/2 cup chopped chives plus more for garnish (sliced thinly)
1/4 cup parsley plus more for garnish (chopped)
2 1/2 Tablespoons file powder
White Rice (recipe below)
Hot Sauce

Steps:

  • In a large Dutch oven or pot, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the sausage and brown until cooked through, about 10 minutes. Remove the sausage to paper towels and allow to drain. Brown the chicken in batches, removing to a paper towel to drain.
  • Add the rest of the oil to the pot over medium-high heat . When the oil is smoking add the flour and stir constantly until mixture is dark brown, about 5 minutes. Add the onions, bell pepper, and celery and cook until the onions are translucent. Stir often for about 10 minutes. Add garlic, salt, cayenne pepper, bay leaves, oregano, sausage, chicken, and black-eyed peas then stir for 2 more minutes.
  • Stirring, slowly add the chicken stock until well combined. Bring the mixture to a boil then reduce the heat to medium-low and cook uncovered, stirring occasionally, for one hour. Skim off any fat that rises to the surface.
  • Add the shrimp, green onions, parsley, and file powder and stir until well combined. Serve over rice and garnish with the extra chopped chives and parsley. Season with Hot Sauce.

BLACK-EYED PEA GUMBO



Black-Eyed Pea Gumbo image

A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.

Provided by Lynn Blackwelder Patterson

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

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

Steps:

  • Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 48.5 g, Fat 3.4 g, Fiber 9.6 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 869.7 mg, Sugar 2.6 g

BLACK-EYED PEA AND PORK GUMBO



Black-Eyed Pea and Pork Gumbo image

The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon's influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you're using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link's seasoning approach is particularly useful.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

3/4 cup peanut or vegetable oil
3/4 cup all-purpose flour
1 cup diced white or yellow onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 tablespoons chopped garlic
3 quarts pork or chicken stock, plus more as needed
1 tablespoon gumbo filé powder
1 tablespoon ground black pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chile powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cayenne
2 bay leaves
1 tablespoon lard or olive oil
3/4 pound okra, sliced into 1/2-inch rounds
1 cup homemade or store-bought cooked and drained black-eyed peas
1 cup braised collard or mustard greens
1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped
Kosher salt
Steamed rice or potato salad, for serving

Steps:

  • In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
  • Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
  • In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
  • Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
  • Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 36 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 8 grams, TransFat 0 grams

BLACK-EYED PEA GUMBO



Black-Eyed Pea Gumbo image

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!

Provided by Rise3834

Categories     Gumbo

Time 3h15m

Yield 8 small bowls

Number Of Ingredients 9

1 (15 ounce) can ranch style black-eyed peas
1 (15 ounce) can ranch style black-eyed peas with jalapenos
1 (14 ounce) can beef broth
1 (10 ounce) can diced tomatoes (Rotel will spice it up more)
1 lb sausage links (preferably with jalapenos)
1 (4 ounce) can diced green chilies
1 bell pepper
celery (optional)
2 (7 ounce) bags 10-minute Success rice (cooked)

Steps:

  • Slice bell pepper, celery (dice if you prefer) and uncooked sausage.
  • Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot).
  • Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes.
  • If you make this on the stove top the cooking time will be approximately 45 to 60 minutes.
  • *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.
  • IF there is any left over, I add the remaining rice.
  • If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best).

Nutrition Facts : Calories 422.8, Fat 16.6, SaturatedFat 5.5, Cholesterol 44.6, Sodium 907.8, Carbohydrate 52.8, Fiber 3.6, Sugar 1.8, Protein 15.1

BLACK EYED PEA GUMBO



Black Eyed Pea Gumbo image

Make and share this Black Eyed Pea Gumbo recipe from Food.com.

Provided by Heartsong

Categories     Gumbo

Time 1h20m

Yield 32 cups, 24 serving(s)

Number Of Ingredients 16

2 lbs dried black-eyed peas, soaked
3 onions, chopped
3 bell peppers, chopped
6 -8 stalks celery, chopped
8 garlic cloves, pressed
1 lb pork sausage, browned
2 lbs Cajun-style sausage
1 lb sausage or 1 lb ham
12 cups water (or water too just cover)
3 tablespoons bouillon (better than chicken)
3 bay leaves
2 tablespoons Tony Chachere's Seasoning
1/4-1/2 teaspoon thyme
3 jalapeno peppers, chopped
1 (15 ounce) can Rotel Tomatoes
black pepper

Steps:

  • Brown sausage, add vegetables except garlic and cook until tender, add garlic and cook 1 minute. Add water, boullion, bay leaves, Tony's thyme and tomatoes. Add Black Pepper to taste. Add peas and cook until tender.

Nutrition Facts : Calories 260, Fat 11, SaturatedFat 3.7, Cholesterol 24.6, Sodium 387.3, Carbohydrate 26.5, Fiber 4.7, Sugar 3.8, Protein 14.6

BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO



Black-Eyed Pea, Pork, and Mustard Green Gumbo image

This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.

Provided by RFalgout

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h30m

Yield 24

Number Of Ingredients 24

1 (6 pound) pork butt, cut into cubes
salt and ground black pepper to taste
1 pinch ground thyme, or to taste
8 slices bacon, cut into 1-inch pieces
1 ½ pounds okra, sliced crosswise into 1/2-inch-wide pieces
3 pounds smoked sausage, sliced and halved
2 cups chopped onion
2 cups chopped bell pepper
2 cups chopped celery
2 tablespoons chopped garlic
1 gallon chicken stock, divided
1 (16 ounce) jar premade roux (such as Kary's®)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons file powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 bay leaves
1 pinch Creole seasoning (such as Slap Ya Mama®)
5 (15 ounce) cans black-eyed peas, undrained
4 (15 ounce) cans mustard greens, drained
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (16 ounce) package sliced fresh mushrooms

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
  • Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
  • Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
  • Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
  • Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
  • Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
  • Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g

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.

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