Black Eyed Pea Gumbo: New Years to Carnival Season
Turn leftover Hoppin’ John into Black-Eyed Pea Gumbo with a darkroux, smoked sausage, and a perfect New Year to Carnival bridge.
Equipment
- Large Skillet
- 5-quart (26 cm) Dutch oven or heavy pot
Ingredients
- 4 cups leftover Hoppin’ John (See Tip 1)
- 1 pound (16 ounces) smoked sausage sliced ¼-inch thick (See Tip 2)
- ½ cup (3.5 ounces) vegetable oil (See Tip 3)
- ½ cup (2.5 ounces) all-purpose flour
- 1 cup chopped onions (1 small to medium onion)
- ½ cup green bell pepper, chopped
- ½ cup celery, chopped
- 3 cloves garlic, minced
- 1 to 2 teaspoons Cajun seasoning (See Tip 4)
- 2 cups (16 ounces) low-sodium chicken broth
- Retained liquid from Hoppin’ John
- ½ teaspoon Kosher salt (See Tip 5)
Instructions
- Drain the leftover Hoppin’ John. Retain the liquid to add to the gumbo. Set aside.
- In a large skillet over medium heat, cook the sausage until browned and the fat has been rendered, about 10 minutes. Transfer to a paper towel-lined plate to drain well. Discard the fat.
- Add the vegetable oil and flour to a 5-quart Dutch oven over medium heat. Cook, stirring constantly until the roux reaches a deep peanut butter or milk chocolate color, 15 to 20 minutes.
- Add the onions, bell pepper, and celery. Stir to combine, then cook for 5 to 7 minutes, until tender.
- Add the garlic and Cajun seasoning. Cook 30 seconds until fragrant.
- Add the chicken broth, reserved Hoppin’ John liquid, and cooked sausage. Cook, stirring until thickened. Cover, reduce the heat to medium-low, and simmer for 30 minutes.
- Add the drained Hoppin’ John and salt. Cook for 10 minutes, or until heated through.
- Adjust the seasonings. Garnish with chopped green onion tops. Serve with rice.
- Yield: 6 servings. (See Tip 6)
Video
Tips/Notes
- You can substitute 2 15-ounce cans of black-eyed peas, drained and rinsed, for the Hoppin' John. Increase the chicken broth to 3 cups, and adjust the seasonings.
- I always use Conecuh Original smoked sausage. However, feel free to substitute andouille sausage. Unlike Conecuh sausage, which needs to be cooked, andouille sausage is fully cooked, so you can skip the cooking step.
- I used peanut oil because that's what I had on hand. However, feel free to use whatever high-heat vegetable oil you have on hand.
- I used Emeril's Essence for the Cajun seasoning, but feel free to use your favorite Cajun seasoning. Start with 1 teaspoon of the Cajun seasoning and add additional Cajun seasoning to taste.
- Wait until the end to add the salt. The other ingredients contain salt, so use additional salt sparingly. ½ teaspoon was the perfect amount for my taste.
- Leftovers are excellent. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently.
Nutrition
Calories: 607kcalCarbohydrates: 38gProtein: 26gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 15gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 65mgSodium: 846mgPotassium: 752mgFiber: 9gSugar: 6gVitamin A: 297IUVitamin C: 13mgCalcium: 53mgIron: 5mg
Tried this recipe? Add me to Google's Preferred Sources above.
