Black-Eyed Pea Gumbo The Best Recipes

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Black-Eyed Pea Gumbo

"A wintry weather time preferred at our residence. We continually have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread."

Ingredients :

1 tablespoon olive oil
1 medium onion, chopped
1 medium inexperienced bell pepper, chopped
5 stalks celery, chopped
2 cups chook 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

Heat the olive oil in a large saucepan over medium warmth, and prepare dinner the onion, pepper, and celery till soft. Pour within the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and inexperienced chiles, diced tomatoes, and garlic. Bring to a boil, lessen warmness to low, and simmer forty five mins, or until rice is smooth. Add water if soup is just too thick.

Notes :

Try the use of a Reynolds® sluggish cooker liner in your sluggish cooker for less complicated cleanup.

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