Crockpot Southern Black Eyed Pea Gumbo brings together classic Southern flavors in one easy slow cooker meal. This recipe combines tender sausage, black-eyed peas, diced tomatoes, green chilies, and bell peppers for a filling dish that’s perfect for any night of the week.
To make this gumbo, you’ll need ranch-style black-eyed peas, sausage links, beef broth, diced tomatoes, green chilies, bell pepper, celery, and cooked rice.
The slow cooker does most of the work, so you can go about your day while dinner cooks. The black-eyed peas give this dish a hearty texture, while the sausage adds savory flavor. The diced tomatoes and green chilies bring a mild heat that makes every bite interesting.
This recipe works for family dinners, meal prep, or when you need to feed a crowd.
You can adjust the spice level by using regular diced tomatoes or Rotel for extra kick. The rice soaks up all the flavors from the broth and vegetables, making this gumbo satisfying and comforting.
You can even skip adding the rice to the pot and let everyone add their own portion at the table.
Why You’ll Love This Crockpot Southern Black Eyed Pea Gumbo
Easy Slow Cooker Recipe
This gumbo cooks in your slow cooker, so you don’t have to stand over the stove. Just add everything to the pot and let it cook for a few hours.
Hearty and Filling
The combination of sausage, black-eyed peas, and rice makes this a satisfying meal that keeps you full.
Customizable Spice Level
You can control how spicy this gumbo gets by choosing regular diced tomatoes or Rotel. Add extra jalapenos if you want more heat.
Great for Meal Prep
This recipe makes 8 servings, so you can pack leftovers for lunch throughout the week or freeze portions for later.
One-Pot Meal
Everything cooks together in one slow cooker, which means less cleanup when dinner is done.
Ingredient Substitutions
Sausage
Use turkey sausage or chicken sausage instead of pork sausage. You can also use ground beef or ground turkey.
Bell Pepper
Swap the bell pepper for poblano peppers or banana peppers for different flavor.
Black-Eyed Peas
Use pinto beans, navy beans, or kidney beans if you don’t have black-eyed peas.
Beef Broth
Chicken broth or vegetable broth works in place of beef broth.
Instant Rice
Use white rice, brown rice, or cauliflower rice instead of instant rice. Cook according to package directions before adding to the gumbo.
Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.
Crockpot Southern Black Eyed Pea Gumbo
Equipment
Ingredients
- 1 can (15 ounce) ranch-style black-eyed peas with jalapenos
- 1 can (15 ounce) ranch-style black-eyed peas
- 1 can (14 ounce) beef broth
- 1 can (10 ounce) diced tomatoes (Rotel will spice it up more)
- 1 pound sausage links
- 1 can (4 ounces) diced green chilies
- 1 bell pepper
- celery (optional)
- 14 ounces cooked instant rice
Instructions
- Slice the bell pepper and celery, then slice the uncooked sausage.
- Place the black-eyed peas, black-eyed peas with jalapenos, beef broth, diced tomatoes, green chilies, bell pepper, celery, and sausage in a slow cooker.
- Cook on high for 3 hours.
- Add the cooked rice and cook for 30 more minutes.
- Note: You can leave the rice out of the slow cooker and then pour the gumbo over the rice.
Notes
Tips and Tricks
Browning the Sausage – Brown the sausage in a skillet before adding it to the slow cooker for extra flavor and to reduce grease. Adjust the Liquid – If the gumbo seems too thick, add extra broth or water. If it’s too thin, let it cook uncovered for the last 30 minutes. Serve the Rice on the Side – Keep the rice separate and let everyone spoon the gumbo over their own portion. This prevents the rice from getting too soft if you have leftovers. Add Fresh Herbs – Stir in fresh parsley or green onions right before serving for a fresh flavor boost.Storing and Reheating
Store – Place leftovers in an airtight container and refrigerate for up to 4 days. Freeze – Freeze the gumbo in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat in Microwave – Place a serving in a microwave-safe bowl and heat for 1 to 2 minutes, stirring halfway through. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through.Nutrition
You May also Like:
- Crockpot Southern Black Eyed Pea Gumbo
- 15 Minute Creamy Four Cheese Pasta Sauce
- Skillet Herb Chicken with Lemon Mushroom Sauce
- Baked Cauliflower With Parmesan and Pancetta
- Baked Pork Chops with Mushroom Gravy (High Protein)
