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Mississippi-Black-eyed Pea and Chicken Gumbo and Rice
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Mix both the flour and oil together in a large kettle over medium heat to make the roux. Constantly move the roux around in the pot, cooking until it is golden brown.
  2. Next, add the onion, pepper, and celery in with the roux and cook until tender.
  3. Pour in the chicken and beef stock.
  4. Mix in black-eyed peas, greens with liquid, diced tomatoes, chicken, all seasonings and gumbo file or Sage.
  5. Bring to a boil, reduce heat to low, and simmer 40 minutes. Add water if soup is too thick.
  6. Cook brown rice and add on top of gumbo when served at lunch
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