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In a 3-quart saucepan combine the blackeyed peas and water. Bring the mixture to a boil over high heat. Reduce the heat to medium low and cover the pot with a lid or pie plate. Simmer the beans for about 45 minutes, or until they are mostly tender. Add all of the remaining ingredients. Simmer the mixture for about 30 minutes, or until the peas are plump and tender and the vegetables are cooked to your liking. You may need to add more water as the mixture cooks. It should be a little thicker than stew. Serve over bowls of hot steaming rice. To get the rice done at the same time as the Gumbo, start it to cooking right after adding everything to the blackeyed peas. It should be ready at the same time the gumbo the is done cooking. Serve cornbread or cornmuffins or cornpone on the side if desired. Sometimes I add some frozen baby shrimp to my gumbo. You could also add leftover chicken or turkey ham, or smoked turkey sausage, or cooked and crumbled bulk turkey sausage or sliced turkey hotdogs. When I was younger I wasn't especially fond of blackeyed peas or okra. I thought the people who loved this stuff must be really countrified and didn't know any better. I was wrong. Plain boiled blackeyed peas and plain boiled okra aren't especially interesting to the pallate, but when they are doctored up with hot peppers, corn and tomatoes they turn into something really yummy. This has become one of our family's favorite meals. I usually serve it over rice with hoecakes or cornpone on the side. |
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Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness. |
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