Southern-Style Black-Eyed Pea Gumbo Recipe

Ingredients with Measurements:
- 1 lb dried black-eyed peas, rinsed and sorted
- 1 lb smoked sausage, sliced
- 1 lb boneless chicken thighs, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken broth
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Hot sauce, for serving
- Cooked rice, for serving

Special equipment needed:
- Dutch oven or large pot
- Wooden spoon
- Ladle

Step-by-step instructions:
1. In a large pot, cover the black-eyed peas with water and let soak overnight. Drain and rinse.
2. In the same pot, heat the vegetable oil over medium heat. Add the sausage and chicken and cook until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
4. Add the flour and stir constantly for 5-7 minutes until the mixture turns brown and smells nutty.
5. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and black pepper.
6. Add the black-eyed peas and bring to a boil. Reduce heat to low, cover, and simmer for 1-2 hours until the peas are tender.
7. Add the sausage and chicken back to the pot and cook for another 10-15 minutes until heated through.
8. Serve the gumbo hot over cooked rice, with hot sauce on the side.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for cooking the sausage and chicken, low heat for simmering the gumbo.
Serving size:
Makes 8-10 servings.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 28g
Sodium: 1300mg
Fiber: 8g

Substitutions for ingredients:
- Andouille sausage or chorizo can be used instead of smoked sausage.
- Turkey or shrimp can be used instead of chicken.
- Okra or tomatoes can be added for extra flavor.

Variations:
- Vegetarian version: omit the sausage and chicken and use vegetable broth instead of chicken broth. Add extra vegetables such as okra, tomatoes, or sweet potatoes.
- Seafood version: add shrimp, crab, or crawfish to the gumbo.
- Spicy version: add more Cajun seasoning or use hot sausage.

Tips and tricks:
- Soaking the black-eyed peas overnight will reduce the cooking time.
- Use a wooden spoon to stir the gumbo to avoid breaking up the black-eyed peas.
- Adjust the seasoning to your taste.

Storage instructions:
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the gumbo in a pot over medium heat until heated through.

Presentation ideas:
Serve the gumbo in a bowl with a scoop of rice in the center.

Garnishes:
Sprinkle chopped green onions or parsley on top of the gumbo.

Pairings:
Serve with cornbread or crusty bread.

Suggested side dishes:
Collard greens, mac and cheese, or potato salad.

Troubleshooting advice:
- If the gumbo is too thick, add more chicken broth or water.
- If the gumbo is too thin, simmer uncovered for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure the chicken is cooked through before adding it to the gumbo.
- Store leftovers promptly in the refrigerator.

Food history:
Gumbo is a traditional dish from Louisiana that combines African, Native American, and European influences.

Flavor profiles:
Savory, smoky, spicy, and hearty.

Serving suggestions:
Serve the gumbo with hot sauce on the side for extra heat.

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Taste: Savory, Spicy, Tangy, Smoky, Hearty