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creole black eyed pea gumbo

Creole Black Eyed Pea Gumbo

A flavorful, vegetarian-friendly gumbo featuring black-eyed peas, a classic 'holy trinity' of vegetables, and Creole spices, simmered to create a rich and comforting dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Soak Time 8 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course, Soup, Stew
Cuisine: Cajun, Creole, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas sorted, rinsed, and soaked overnight
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 large bell pepper chopped (part of the 'holy trinity')
  • 2 cups vegetable broth
  • 1 can diced tomatoes undrained
  • 1 tablespoon olive oil
Seasonings & Garnish
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper adjust to taste for heat
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons filé powder optional, for thickening and flavor (add after heat is off)
  • Chopped scallions for garnish

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Sort and rinse the black-eyed peas, then soak them in water for at least 8 hours or overnight. Drain and rinse before use.
    1 cup dried black-eyed peas
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and bell pepper (the 'holy trinity'), and cook until the vegetables are tender, about 7-10 minutes.
    1 tablespoon olive oil, 1 large onion, 3 cloves garlic, 1 large bell pepper
  3. Add the thyme, paprika, cayenne pepper, salt, and black pepper, and stir to combine, cooking for about 1 minute until fragrant.
    2 teaspoons dried thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the drained and rinsed black-eyed peas, vegetable broth, and diced tomatoes to the pot.
    1 cup dried black-eyed peas, 2 cups vegetable broth, 1 can diced tomatoes
  5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for **30-40 minutes**, or until the black-eyed peas are tender.
  6. If using filé powder, remove the pot from the heat and stir it in (do not boil after adding filé). Taste and adjust the seasoning as needed.
    2 tablespoons filé powder
  7. Serve the gumbo hot, traditionally over rice, and garnish with chopped scallions.
    Chopped scallions

Notes

This gumbo recipe is a lighter, quicker version. Traditional gumbo uses a roux (fat and flour cooked to a dark brown) for depth and thickening. Soaking the peas is crucial for the 30-40 minute cooking time. For an authentic Creole taste, you can add diced andouille sausage or shrimp during the last 10 minutes of simmering.