Chef John Folse's Black-Eyed Pea or Red Bean and Rice Gumbo


Prep Time: 1 Hour
Yields: 10–12 Servings

This gumbo started out as a perfect way to make use of leftover red beans and rice but can also be easily converted to a traditional New Year's Day dish with the substitution of lucky black-eyed peas as we've done here. Both versions are delicious. You can also simply add black-eyed peas to your own chicken and andouille gumbo recipe.

2 (15.5-ounce) cans of black-eyed peas
1 cup cooked long grain rice
¼ cup vegetable oil
¼ cup bacon fat
½ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 quart chicken stock or water
1 pound diced sugar-cured ham
½ pound sliced smoked sausage
½ cup sliced green onions
½ cup chopped parsley
salt and pepper to taste

In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3–5 minutes or until vegetables are wilted. Blend in garlic and sauté, stirring occasionally, for an additional 3 minutes. Add chicken stock, one ladle at a time, stirring constantly. Stir in ham and smoked sausage and bring to a rolling boil. Reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency. Stir in black-eyed peas with liquid, rice, green onions and parsley. Season to taste with salt and pepper. Return to a low boil and serve immediately. NOTE: To make the red bean version, substitute the black-eyed peas with 1 (16-ounce) can Blue Runner New Orleans Red Beans, stirred in with the ham and sausage, and 1 (10–12-ounce) can red kidney beans in water, stirred in with the rice.