Black-Eyed Pea Gumbo

Recipe from

Oxmoor House

Nutritional Information

Calories 424
Caloriesfromfat 7 %
Fat 3.3 g
Satfat 1 g
Monofat 0.9 g
Polyfat 0.8 g
Protein 31.6 g
Carbohydrate 65.8 g
Fiber 0.0 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 594 mg
Calcium 0.0 mg


1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 (15-ounce) cans black-eyed peas, undrained
1 (14 1/4-ounce) can no-salt-added beef broth
1 (16-ounce) package frozen vegetable gumbo mix
1 tablespoon dried parsley flakes
2 teaspoons hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 cloves garlic, minced
2 bay leaves
2 1/2 cups cooked long-grain rice (cooked without salt or fat)


Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add pork, and cook until browned on all sides, stirring often.

Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.

To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.