Black-Eyed Pea Gumbo

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 7%
  • Fat: 3.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.6g
  • Carbohydrate: 65.8g
  • Fiber: 0.0g
  • Cholesterol: 44mg
  • Iron: 0.0mg
  • Sodium: 594mg
  • Calcium: 0.0mg


  • 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)


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