Beazell's Cook Book

Black-Eyed Pea Gumbo

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Black-Eyed Pea Gumbo  




2/3 cup vegetable oil

3/4 cup flour

1 1/2 cups chopped, onions

1/2 cup chopped bell pepper

1 pound smoked sausage or Andouille, diced

3 (15-ounce) cans black-eyed peas

2 quarts chicken broth

1/4 cup chopped green onions

2- 3 tablespoons Beazell's Cajun Seasoning



Make a roux by combining oil and flour in a heavy iron pot, stirring constantly, to about the color of caramel. Add onions, bell pepper and sausage. Sauté over medium heat for about 10 minutes. Mash black-eyed peas with fork or chop them in a food processor. Then add the peas, chicken broth and Beazell’s Cajun Seasoning to the pot and bring to a boil. Lower the heat and simmer for about 30 minutes. Serve over rice topped with a few green onions.


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