New Year Day Gumbo

I’m always on the look out for interesting new recipes that incorporate black-eyed peas, especially around New Year Day.
This one is so great you will want to make it year around.


New Year Day Gumbo
Serves 8
A spicy blend of black-eyed peas, barley, and kale. A bowl full of good luck.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 medium yellow onion, diced small
  2. 1 green pepper, diced small
  3. 1 cup celery, diced small
  4. 3 garlic cloves, minced
  5. 2 teaspoons Cajun seasoning (more or less to taste)
  6. 2 tablespoons tomato paste
  7. 1 14oz can diced tomatoes
  8. 1 bay leaf
  9. 8 cups low-sodium ham stock (or vegetable stock for veggie people)
  10. 1 cup pearled barley
  11. 1 1/2 cups canned black-eyed peas, drained
  12. 4 cups organic chopped kale or collard greens stems removed, washed
  13. Kosher salt and freshly ground black pepper
  14. 1/2 teaspoon gumbo file
  15. Louisiana Hot Sauce
  1. Using a dutch oven or stock pot on medium heat, add olive oil, onion, green pepper, celery, and garlic and cook for about five minutes until onions are soft.
  2. Add Cajun seasoning, tomato paste, diced tomatoes, bay leaf, stock of choice and bring to a boil. Turn heat down to low, and simmer for 25 minutes.
  3. Add pearled barley and reduce to a simmer and cook for about 10-15 minutes.
  4. Lastly add black-eyed peas, and kale and simmer until beans are heated through and kale is wilted.
  5. Remove from heat, adjust salt and pepper to taste, and sprinkle 1/2 teaspoon of gumbo file over top. Stir in and let sit for at least five minutes before serving.
  6. Remove bay leaf before serving and serve with Louisiana Hot Sauce.
Motley Oklahoman


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