Food to Love
Transform your kitchen into the French Quarter with this mouth-watering, veggie-friendly gumbo.
- 1 cup black-eyed peas
- 2 tsp olive oil
- 1 brown onion, chopped coarsely
- 3 cloves garlic, crushed
- 1 tsp dried thyme
- 2 tsp dried oregano
- 3 tsp ground fennel
- 1 tsp cayenne pepper
- 18 oz okra
- 21 oz kumara, chopped coarsely
- 2 cans crushed tomatoes (15 oz)
- 3/4 cup water
- 1 1/2 cups white long-grain rice
- 1 can baby corn, rinsed, drained (15 oz)
1. Place peas in medium bowl, cover with water; let stand overnight, drain.
2. Rinse peas under cold water; drain. Place peas in medium saucepan of boiling water; return to a boil. Simmer, uncovered, about 30 minutes or until peas are tender.
3. Heat oil in large saucepan; cook onion and garlic, stir until onion softens. Add dried herbs and spices; cook and stir until fragrant.
4. Add drained peas, okra, kumara, undrained tomatoes and the water; bring to a boil. Reduce heat and let simmer uncovered for 30 minutes or until the vegetables are tender.
5. Cook rice in an uncovered medium saucepan of boiling water until tender; drain.
6. Stir corn into gumbo; cook uncovered until corn is hot. Serve gumbo with rice.
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