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Ham Black Eyed Pea Gumbo

Ham Black Eyed Pea Gumbo for Cozy Nights In

A comforting bowl of Ham Black Eyed Pea Gumbo filled with smoky ham, tender black-eyed peas, and rich broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup bacon grease Can be substituted with vegetable oil
  • 1/2 cup all-purpose flour Essential for thickening
For the Base
  • 1 teaspoon salt Adjust according to salt level of other ingredients
  • 1 teaspoon dried oregano Use fresh if you have, but increase the amount by three times
  • 2 cups chopped collard greens Can substitute with spinach or kale
  • 2 tablespoons apple cider vinegar Use lemon juice as an alternative if needed
  • 2 cups black-eyed peas Canned or cooked fresh work beautifully
  • 1 teaspoon dried thyme Swap in Italian seasoning if necessary
  • 1/2 teaspoon cayenne pepper Adjust according to spice preference
  • 1/2 teaspoon black pepper Freshly ground gives the best flavor
  • 1 each chopped celery stalk
  • 1 each chopped bell pepper
  • 1 each minced jalapeño Omit for less heat
  • 4 cloves garlic Fresh is always best
For the Protein
  • 1 cup diced ham Smoked turkey is a lighter alternative
  • 1 cup kielbasa sausage Feel free to swap for any smoked sausage
For Cooking
  • 2 tablespoons safflower oil Canola or vegetable oil are good substitutes
  • 1 teaspoon smoked paprika Regular paprika can be used if necessary
  • 2 tablespoons Worcestershire sauce Omitting will lose some depth
  • 6 cups broth (chicken or vegetable) Homemade is preferred
For Thickening & Flavor
  • 1 cup okra Frozen okra is a great alternative to fresh

Equipment

  • heavy skillet
  • large stockpot
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a heavy skillet, heat bacon grease over medium heat. Gradually whisk in all-purpose flour while stirring continuously until it turns deep mahogany.
  2. In a large stockpot, heat safflower oil over medium heat. Add sliced kielbasa and diced ham, sautéing for 5-7 minutes until crispy.
  3. Add chopped onion, bell pepper, celery stalks, and minced jalapeño to the pot and sauté for about 5 minutes.
  4. Stir the prepared roux into the sautéed vegetables, then pour in the broth and bring to a boil. Reduce heat and simmer.
  5. Add black-eyed peas, collard greens, okra, Worcestershire sauce, apple cider vinegar, bay leaf, and spices. Stir well.
  6. Let the gumbo simmer uncovered for about 45 minutes, stirring occasionally, and taste for seasoning adjustments.
  7. Ladle the gumbo over rice and garnish with chopped parsley before serving warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

This gumbo improves over time, making it perfect for meal prep. Consider portioning before freezing to make serving easier.

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