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Southern black eyed pea gumbo served over white rice in a rustic bowl. Hearty crockpot stew with sliced sausage, black eyed peas, diced tomatoes, green bell peppers, and herbs in a rich savory broth. Comfort food Southern dinner recipe with smoky sausage and beans.

Crockpot Southern Black Eyed Pea Gumbo

Nesting Lane Indulge
Crockpot Southern Black Eyed Pea Gumbo with sausage, peppers, and rice. This hearty slow cooker meal is ready in under 4 hours.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Southern
Servings 8

Equipment

Slow Cooker

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

*** Stovetop Option - If you don't have a slow cooker, make this on the stovetop. Simmer everything together for 45 to 60 minutes until the sausage is cooked and the flavors blend.

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

Calories: 328kcalCarbohydrates: 30gProtein: 16gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 41mgSodium: 647mgPotassium: 573mgFiber: 6gSugar: 5gVitamin A: 638IUVitamin C: 29mgCalcium: 60mgIron: 4mg
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