Blackeyed Pea Gumbo


Blackeyed Pea Gumbo l bowl of blackeyed pea gumbo on white wood

Blackeyed Pea Gumbo l bowl of blackeyed pea gumbo

Blackeyed Pea Gumbo

Servings 10 servings


  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white vinegar
  • 1 (12 oz.) package Melissa's Okra ends trimmed; sliced into 1/8 inch rounds
  • 1/2 pound Andouille Sausage or Keilbasa Sausage cut into 1/2 inch slices
  • 1/2 pound Hot Linguica Sausage cut into bite size pieces
  • 1/2 pound chicken breast cut into bite size pieces
  • 1 cup cipolline onions or cipolla onions diced small
  • 1 cup organic celery diced small
  • 1 cup organic green bell pepper diced small
  • 3 cloves organic garlic roasted and minced
  • 4 cups chicken broth
  • 2 cups organic tomatoes chopped
  • 1/3 cup organic parsley chopped
  • 1 teaspoon Organic My Grinders Coase Sea Salt
  • 1/2 teaspoon Organic My Grinders Rainbow Peppercorns
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 1 1/2 teaspoon file powder
  • 1/3 cup Cold Water
  • 1 package Melissa's Steamed Black Eyed Peas
  • Tabasco Sauce (if desired) to taste


  • First, begin by making a roux.
  • In a saucepan, melt the 1/3 cup of butter and whisk in the flour, over medium heat.
  • Whisking constantly, cook until a golden brown roux is formed, about 10 - 15 minutes. Set aside.
  • In a sauté pan, melt the 2 tablespoons of butter and heat the olive oil and vinegar. Add the okra and, while stirring often, fry the okra for 10-15 minutes until no longer slimy. Remove the okra with a slotted spoon and set aside.
  • In a large pot, render the sausages and brown the chicken over medium-high heat.
  • Stir in the onion, celery, bell pepper and garlic and sweat over medium-low heat, until tender.
  • Thoroughly blend the roux into the sausage, chicken and vegetable mixture.
  • Stir in the chicken broth, tomatoes, parsley, salt, pepper, cayenne, paprika and bay leaves.
  • Bring to a boil, reduce the heat and simmer 20 minutes, stirring occasionally.
  • Dissolve file powder in cold water and add to the gumbo.
  • Stir in steamed blackeyed peas and fried okra and heat through.
  • Remove bay leaves and serve in soup bowls with a splash of tabasco, if desired.


Recipe suggestions: Serve over white rice.
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