Description

This Easy Creole Black Eyed Pea Gumbo is a comforting Southern-inspired dish that blends hearty black eyed peas, tender vegetables, and warm Creole spices. It’s perfect for cozy weeknight dinners or festive family gatherings when you crave something flavorful and filling. Inspired by the traditional gumbo of Louisiana, this version keeps all the rich flavor and soulful character while remaining simple to make and completely free from pork or alcohol. Every spoonful is packed with smoky, savory goodness that celebrates the best of Creole cooking.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
2 cups cooked black eyed peas (or canned, rinsed and drained)
4 cups vegetable broth or chicken broth
1 cup sliced okra (fresh or frozen)
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 bay leaf
1 cup cooked shredded chicken or smoked turkey (optional)
2 green onions, sliced
2 tablespoons chopped fresh parsley
2 cups cooked white rice, for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook for 5–7 minutes until softened and fragrant.
Stir in garlic, smoked paprika, Creole seasoning, thyme, cayenne, salt, and black pepper. Cook for 1 minute to release the flavors.
Add diced tomatoes with their juices and the bay leaf. Stir and scrape the bottom of the pot to release any browned bits.
Add black eyed peas, okra, and broth. Stir well to combine all ingredients.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes until the gumbo thickens slightly and flavors blend.
If using chicken or turkey, stir it in during the last 10 minutes of cooking to warm through.
Remove the bay leaf. Stir in parsley and green onions for a fresh finish.
Serve hot over cooked white rice. Garnish with extra herbs if desired.

Notes

Use low-sodium broth to control salt levels.
Adjust cayenne to your spice preference.
For a thicker gumbo, simmer uncovered a few extra minutes or mash some black eyed peas.
Okra naturally thickens the gumbo and adds authentic Creole texture.
Leftovers taste even better the next day; store refrigerated up to 4 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes