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Black-Eyed Pea Gumbo
with rice

Active: 20 Total: 45

We're honoring Juneteenth this week with a hearty vegetarian gumbo. We've kept our version on the lighter side but a roux still gives it a rich flavor.
Smarts: Cook the roux on very low heat and watch it closely to prevent burning. It's ready when it's the color of peanut butter.



White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups
Black-Eyed Pea Gumbo:
  • Celery - 2 stalks , sliced
  • Bell peppers, green - 1 , chopped
  • Onions, medium - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Green onions - 2 stalks , chopped; white and green parts separate
  • Okra, fresh or frozen - 12 oz , sliced (sub chopped zucchini)
  • Beans, black-eyed peas (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1/4 cup
  • Flour, all-purpose - 1/4 cup
  • Stock, any type - 4 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Cajun seasoning - 1 Tbsp (use more or less, depending on your spice preference)
  • Bay leaf - 1
  • Thyme, dried - 1/2 tsp
  • Lemon juice - 2 tsp
  • Hot sauce - for serving


  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Celery / Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Green onions / Okra - Prep as directed. If using frozen okra, defrost in the microwave.

  4. Beans - Drain and rinse

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  1. Heat the oil in a Dutch oven over medium-low heat. Add flour to heated oil and whisk until smooth. Continue to cook until golden brown, 6 to 8 minutes, stirring frequently to prevent burning.

  2. Fold in celery, bell peppers, onions, white parts of green onions, and garlic. Increase heat to medium and cook vegetables with a pinch of salt until just begin to soften, 3 to 4 minutes.

  3. Slowly add stock, stirring to break up any lumps.

  4. Stir in okra, tomatoes, Cajun seasoning, bay leaf, thyme, and beans and bring to a simmer. Reduce heat to low and cover the pan. Simmer gently until vegetables are tender and the flavors come together, 20 to 25 minutes.

  5. Stir in lemon juice. Taste and season with some salt and pepper and additional Cajun seasoning, if desired.

  6. If rice was made ahead, reheat (reserve half for Thursday).

  7. Serve gumbo in bowls with a scoop of rice on top. Top with green parts of green onions and hot sauce. Enjoy!



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