Delicious Black-Eyed Peas and Gumbo Recipe

This recipe combines the flavors of black-eyed peas and gumbo to create a delicious and hearty dish. It is perfect for a comforting meal on a cold day or for serving at a festive gathering. The black-eyed peas add a creamy texture and the gumbo brings a flavorful and spicy kick. With a combination of ingredients such as smoked sausage, chicken, okra, and Cajun spices, this recipe is sure to satisfy your taste buds. It is easy to prepare and can be enjoyed on its own or served over rice.

Ingredients

• 1 lb dried black-eyed peas
• 1 lb smoked sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• 1 cup okra, sliced
• 2 cups chicken broth
• 1 can diced tomatoes
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Cooked rice for serving

Directions

1. Rinse the black-eyed peas and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the sausage and cook until browned. Remove from the pot and set aside.
3. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender.
4. Add the flour to the pot and stir well to coat the vegetables. Cook for a minute or two, until the flour is lightly browned.
5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the diced tomatoes, thyme, bay leaf, Cajun seasoning, salt, and black pepper. Bring to a simmer.
6. Add the chicken, sausage, and black-eyed peas to the pot. Stir well to combine. If needed, add more chicken broth or water to ensure the ingredients are covered.
7. Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the black-eyed peas are tender.
8. Add the sliced okra to the pot and simmer for an additional 10 minutes.
9. Taste the gumbo and adjust the seasoning if necessary. Remove the bay leaf before serving.
10. Serve the black-eyed peas and gumbo over cooked rice, garnished with chopped green onions or parsley, if desired.

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