Black-Eyed Pea Gumbo

Recipe View 2 mins Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. (2 minutes)

Recipe View 10 mins Add the diced onion, bell pepper, and celery to the pot and cook, stirring occasionally, until the vegetables are softened and fragrant. (8-10 minutes)

Recipe View 1 mins Stir in the minced garlic and cook for another minute until fragrant. (1 minute)

Recipe View 3 mins Pour in the chicken broth, then add the rinsed brown rice, black-eyed peas (with their liquid), diced tomatoes and green chiles (with their liquid), and diced tomatoes (with their liquid). (3 minutes)

Recipe View 45 mins Season with salt, pepper, and optional smoked paprika. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the gumbo has thickened to your liking. (45 minutes)

Recipe View 2 mins Check the gumbo periodically and add water if it becomes too thick. Adjust seasonings to taste. (2 minutes)

Recipe View Serve hot, with a dash of hot sauce if desired. Garnish with fresh parsley or cilantro, if desired.