Are you looking for a dish that’s quick, healthy, and packed with flavor? Look no further than creole black eyed pea gumbo! As someone who’s passionate about cooking and sharing meals with loved ones, I can attest to the magic of this recipe. With its rich history and cultural significance, creole black eyed pea gumbo is more than just a meal – it’s an experience. And the best part? It’s incredibly easy to make, requiring just a few simple ingredients and some basic cooking skills.
Why You Will Love This Recipe
I still remember the first time I tasted creole black eyed pea gumbo at my grandmother’s house. It was a cold winter evening, and the aroma of simmering vegetables and spices filled the entire kitchen. The flavors were so rich and comforting that I felt like I was wrapped in a warm hug. From that day on, I was hooked. I’ve spent years perfecting my own recipe, and I’m excited to share it with you. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your household.
Ingredients
To make creole black eyed pea gumbo, you’ll need the following ingredients:
- 1 cup dried black-eyed peas, soaked overnight and drained
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 tablespoons filé powder (optional)
- Chopped scallions and crusty bread for serving (optional)
Step-by-Step Instructions for Making the Recipe
To make creole black eyed pea gumbo, follow these simple steps:
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.
- Add the thyme, oregano, cayenne pepper, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly.
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the peas are tender.
- Use an immersion blender to puree the gumbo to your desired consistency. Alternatively, you can transfer the gumbo to a blender and blend in batches, then return it to the pot.
- Taste and adjust the seasoning as needed. If the gumbo is too thick, add a little water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
- Serve the gumbo hot, garnished with chopped scallions and crusty bread on the side, if desired.
Creole black eyed pea gumbo
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.2 tablespoons vegetable oil, 1 large onion, 3 cloves garlic, 1 large bell pepper
- Add the thyme, oregano, cayenne pepper, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly to toast the spices.2 teaspoons dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the peas are tender.1 cup dried black-eyed peas, 2 cups vegetable broth, 1 can diced tomatoes
- Use an immersion blender to puree the gumbo to your desired consistency. Alternatively, you can transfer the gumbo to a blender and blend in batches, then return it to the pot.
- Taste and adjust the seasoning as needed. If the gumbo is too thick, add a little water. If it’s too thin, simmer it for a few more minutes to reduce the liquid. Stir in the filé powder now if using.2 tablespoons filé powder
- Serve the gumbo hot, garnished with chopped scallions and crusty bread on the side, if desired.Chopped scallions and crusty bread
Notes
Expert Tips for Best Results
To get the best results from your creole black eyed pea gumbo, be sure to soak the black-eyed peas overnight to reduce cooking time and make them easier to digest. Also, use a high-quality vegetable broth to add depth and richness to the gumbo. If you can’t find filé powder, you can omit it or substitute it with a combination of dried thyme and oregano. Finally, don’t be afraid to experiment with different spices and seasonings to make the recipe your own.
Serving Suggestions
Creole black eyed pea gumbo is a versatile dish that can be served in a variety of ways. Try serving it over rice, with a side of crusty bread or cornbread, or as a filling for stuffed bell peppers. You can also add some heat to your gumbo by serving it with a dash of hot sauce or a sprinkle of red pepper flakes. For a special occasion, consider serving the gumbo in small bowls as an appetizer or side dish.
Conclusion
Creole black eyed pea gumbo is a delicious and nutritious dish that’s perfect for any occasion. With its rich history, cultural significance, and ease of preparation, it’s a recipe that’s sure to become a staple in your household. Whether you’re a seasoned cook or a beginner, this recipe is sure to delight your taste buds and leave you wanting more. So go ahead, give it a try, and experience the magic of creole black eyed pea gumbo for yourself!
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