31 Reviews

People this is sooooooooooo good. I confess I used a can or ranch style pinto beans and a can of blackbeans with peppers as we do not care for blackeyed peas. But I knew by reading all the rest of the ingredients that it would be a hit. Wonder flavor and spiced just right with louisiana hot sauce. Add cornbread and your in heaven. Will do this many times for sure!

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Just Cher April 29, 2002

This was a very easy recipe to make and it made enough to feed my family. I didn't use the rotel tomatoes I used the Hunts with green chilis in them. I made cornbread to go with this. I will most certainly make this again (I made mine on the stove but next time I think I'll try the crockpot). Thanks for this money stretcher and tasty soup.

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foodlover March 18, 2002

Excellent recipe. We used Earl Campbell's spicy hot links as the sausage and it was fantastic. This is my kind of meal on a cold winter day. We served jalapeno cheese grits with it, but a nice batch of cornbread would be a natural as well. Thanks for posting this. It will be made many times in our house, I'm sure.

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Mark H. February 11, 2002

This was excellent, turned out perfect, easy and tasted great. I couldnt locate black-eyed peas locally and was to sick to drive out of town so I used black beans and made homeade Rotel tomatos since they dont sell them here. My husband even called from his cell phone on his way back to work to mention how much he liked it again.

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Tara March 26, 2002

Easy and yummy! It is hot, so I use peas w/o jalapenos. I've made it several times and everyone loves it!

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burnhamtx July 04, 2006

This has become one of my favorite recipes--so easy and delicious. My husband has been asking for it again and again. I use black eyed peas without the jalapenos, as I'm not a fan of those, I haven't tried it with bell pepper yet, but I like it with plenty of celery. I like using hot links, but not a whole pound (to make the sausage stretch farther.) I serve it over rice.

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Wigglesworth October 02, 2005

As promised, VERY SIMPLE and tasty. To reduce fat, I used turkey sausgage (sweet Italian) and fat-free beef broth. Added frozen okra and three stalks of celery, chopped. Used plain BEPs but added plenty of jalepenos. Also used the Rotel tomatoes. Served with brown rice and corn bread for a big hit. A great crockpot recipe that I will absolutely make again. Thanks Rise!

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willjoa February 19, 2005

This was very easy to put together. I assembled and cooked it (stovetop) one night and had it for next night's dinner. Used regular black-eyed peas rather than ranch style or ranch with jalapeno style. Part of the BEPs were from the freezer and part from canned. We used hot link sausage. Not only did both of us like it but we took samples to each of our offices and got raves there too. For myself, in the future I'll use only one or two hot links...the whole package was a little much for me. This will be made again in this home!

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ratwoman March 28, 2004

I made this in the slow-cooker, Rise, and it was fabulous. I used extra-spicy Rotel tomatoes and regular link sausage. That had just the right amount of heat for my family's taste. I did as you suggested and let everyone put however much rice they wanted in their bowl, then added the gumbo on top. Dang tasty. Thanks!!

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ratherbeswimmin' March 27, 2004

I couldn't find any ranch style black-eyed peas, so I had to improvise. I used 1 1/3c dry black-eyed peas to which I added 1 t garlic powder, 1 1/2 t minced onion and 2 t chili powder. I don't think these spice amounts were sufficient though, so next time I'll add a bit more of each. For the tomatoes, I used 1/2 can of diced tomatoes and 1/2 can of Rotel. I didn't want this to be too spicy since I have small children. I served the rice separately since one child will not eat rice at all. Overall, it was a good recipe that we all enjoyed.

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Dreamgoddess February 06, 2004
Black-Eyed Pea Gumbo