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Good Luck Gumbo

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Good Luck Gumbo

Good Luck Gumbo

Jessica Braider
In many places, including the American South, black-eyed peas are eaten for good luck on New Year's Day (some people even hide a coin in the stew, but I wouldn’t recommend that!). Scramble fan Sara Emley created this black-eyed pea gumbo (a Southern spicy stew) for her family and friends to enjoy on January 1. While it may not be a traditional gumbo, I think you'll agree that this comfort-stew is perfect for any day you need some healthy food or just some extra good luck!
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • 3 stalks celery chopped
  • 2 cloves garlic minced, about 1 tsp.
  • 1 cup dry quick-cooking brown rice
  • 1 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 1 bay leaf
  • 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 29 - 30 oz. canned black-eyed peas (or use 1 1/2 cups home-cooked beans for every 15 oz. can), with their liquid
  • 15 oz. diced tomatoes with their liquid
  • 4 1/2 oz. canned chopped green chilies with their liquid

Instructions
 

  • Heat the oil in a large saucepan or stockpot over medium heat.
  • Add the onions, bell peppers, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 8 – 10 minutes.
  • Add the rice, cumin, black pepper, and bay leaf and stir it for about 1 minute until the rice is glistening.
  • Add the broth, peas, tomatoes, and chilies.
  • Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 15 – 20 minutes until the rice is tender and much of the liquid is absorbed. Remove the bay leaf before serving. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • For canned beans: Add all ingredients except the rice to the slow cooker and reduce the amount of broth to 1 cup. Cook on low for 2 hours. For dried beans: Soak 1 1/2 cups of dried beans in water to cover overnight. Drain the beans. Add all ingredients except the rice to the slow cooker and increase the amount of broth to 4 cups. Cook on low 8 – 10 hours or high for 4 hours. During the last hour, check the consistency and add 1/2 - 1 cup stock to your preference. Cook the rice separately, according to the package directions. Remove the bay leaf before serving the gumbo over the rice. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion, bell pepper, and celery, peel the garlic, combine the spices, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add a few drops of hot pepper sauce, such as Tabasco, to each bowl at the table.
Tip: For a meatier meal, brown 1/2 lb. sausage with the vegetables, or stir cooked shrimp into the finished dish.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 4g, 5%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 320mg, 16%; Total Carbohydrate: 41g, 14%; Dietary Fiber: 6g, 24%; Sugar: 5g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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Recipe Rating




Sissy

Tuesday 23rd of November 2021

This is Goodluck soup. There is a black-- eyed pea gumbo, but, this isn't even close.

Jessica Braider

Tuesday 23rd of November 2021

Thanks for the feedback! I'll update the intro to reflect your point. :)