Black-Eyed Pea Gumbo
SUBMITTED BY: LYNN BCP
"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."
Original recipe yield:
8 servings
PREP TIME 15 MinCOOK TIME 55 Min READY IN 1 Hr 10 Min
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
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.
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«´¨`·.. ¤
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