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Black Eyed Pea Gumbo

Heart.Foods's picture
  Pork tenderloin 3⁄4 Pound (1 Tenderloin)
  Vegetable cooking spray 1
  Canned black-eyed peas 30 Ounce (Undrained, 2 Cans, 15 Ounce Each)
  Canned no salt added beef broth 14 1⁄4 Ounce (1 Can)
  Frozen vegetable gumbo mix 16 Ounce (1 Package)
  Dried parsley flakes 1 Tablespoon
  Hot sauce 2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaves 2
  Cooked long grain rice 2 1⁄2 Cup (40 tbs) (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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1871 Calories from Fat 167

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 5.3 g26.3%

Trans Fat 0.1 g

Cholesterol 221.1 mg73.7%

Sodium 4051.6 mg168.8%

Total Carbohydrates 275 g91.7%

Dietary Fiber 60.5 g242%

Sugars 24.9 g

Protein 143 g285.2%

Vitamin A 53.9% Vitamin C 45.4%

Calcium 139.4% Iron 164.4%

*Based on a 2000 Calorie diet

Black Eyed Pea Gumbo Recipe