Black-eye Pea Gumbo

Vegan Black-eye pea gumbo

Black-eyed Pea Gumbo

This is my vegetarian/vegan version of a recipe that I loved growing up Maggie’s chicken and sausage gumbo. This is my version that eliminates all meat products. Maggie’s gumbo was different from a tradition creole gumbo there is no roux. It is quite easy and every bit as good in my opinion. It will fill your whole house with an amazing smell. A smell that takes me back to my childhood and makes me incredibly happy. Figuring out a way, I could make Maggie’s recipe has been very therapeutic and  has helped me deal with the loss of her. This recipe  freezes well. I keep individual servings in my freezer ready to pull out  when I need good meal that gives me a pick me up and that happy feeling of what was once home.

1 onion
1 bell pepper
3 cloves garlic
4 stalks celery(about 1 cup)
4 bay leaves
1 28 oz diced tomatoes
1 cup okra- frozen or fresh
3 cups water
Salt and pepper
Black eyed peas- dry peas- 2 cups, fresh/frozen -4 cups, or canned peas -2 cans rinsed and drained
***if using dry see note at bottom
1 large pot
Step One: Chop onion, bell pepper, garlic, and celery. Trying to keep keep the pieces the same size. I chop my pieces fairly small but not fine. Use the celery leaves they have a lot of great flavor.
Step two:Add onion, bell pepper, celery, and garlic in pot and cook until tender. After a few minutes add the bay leaves and season with some salt and pepper. This step takes about 10 minutes over medium heat.
Step three:  Add the remaining ingredients and cook until peas ans okra are tender or desired consistency for your liking. Depending on your preference, this step will take 45 minutes or more. Add salt and pepper if needed.
Step Four: Serve with brown rice.
*****If using dry beans: Rinse the beans very well. Cook in a large pot covered with water until tender. You will also want to season the water with a few bay leaves, salt, and pepper. This will greatly enhance the flavor of your gumbo. Drain beans when done and discard the water. 


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