Ham Black-Eyed Pea Gumbo Recipe
If you love warm and comforting meals, this Ham Black-Eyed Pea Gumbo Recipe is perfect.
Ingredients
- 2 cups cooked black-eyed peas or canned, drained
- 2 cups diced cooked ham
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 bay leaf
- Optional: chopped parsley and green onions for garnish
- Cooked white rice for serving
Instructions
Prepare the Vegetables
- Chop onion, bell pepper, celery and garlic. Keep everything ready before starting the cooking process.
Make the Roux
- Heat oil in a large pot over medium heat. Add flour and stir constantly until light brown.
Cook the Vegetables
- Add onion, celery and bell pepper to the roux. Cook for 5 minutes until soft and fragrant.
Add Garlic and Spices
- Stir in minced garlic, paprika, thyme, black pepper and bay leaf. Cook for one minute.
Pour the Broth
- Slowly add chicken broth while stirring to avoid lumps. Bring mixture to a gentle simmer.
Add Ham and Peas
- Stir in diced ham and black-eyed peas. Mix well so flavors combine evenly.
Simmer the Gumbo
- Cover and let it simmer for 30 minutes. Stir occasionally to prevent sticking.
Adjust Seasoning
- Taste the gumbo. Add salt or extra spices if needed for balanced flavor.
Remove Bay Leaf
- Take out the bay leaf before serving. Discard it safely.
Serve Over Rice
- Ladle gumbo over warm white rice. Garnish with parsley and green onions.
Notes
- Use leftover holiday ham for extra smoky flavor.
- Add sliced sausage for a heartier version.
- Make it spicy by adding cayenne pepper or hot sauce.
- Use vegetable broth for a lighter taste.
- For thicker gumbo, simmer uncovered for extra 10 minutes.
- Add chopped tomatoes for a slight tangy twist.