files/green-gumbo-square.jpg

Green Gumbo with Sea Island Red Peas

The Fall season chill bringing soups to be on the mind and first up is Green Gumbo with Red Field Peas. Most gumbos are known for their mix of poultry, seafood, and pork. Green gumbos are a bit earthier highlighting greens and red peas. Perfect choice for Lent.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.
Wooden Spoons
$20 at Amazon
Dutch Oven
$345 at Amazon

Recipe

  • 1 cup

    sea island red peas

  • 4 Tbsp.

    vegetable oil

  • 4 Tbsp.

    all-purpose flour

  • 2

    medium yellow onions , diced

  • 2

    celery stalks , diced

  • 1

    medium green bell pepper , diced

  • 4

    garlic cloves , minced

  • 2 Tbsp.

    Tabasco

  • 3 lbs.

    collard greens , cleaned, de-stemmed and chopped

  • 2 qt.

    chicken stock

  • 3

    bay leaves
  • filé
    Step 1

  • Soak the Sea Island Red Peas overnight in a bowl of water that covers the peas by several inches.

    • Step 2

  • The next morning, drain the Red Field Peas and set aside.

    • Step 3

  • Heat the vegetable oil in a large Dutch oven over medium heat.

    • Step 4

  • Whisk the flour into the oil. Constantly stirring until it reaches a golden brown.

    • Step 5

  • Add the onions, celery, bell pepper and garlic. Stirring often, until the vegetables soften, 8 - 10 minutes.

    • Step 6

  • Add the chicken stock, Tabasco. Increase the heat and bring to a boil.

    • Step 7

  • Add the collard greens, Sea Island Red Peas and bay leaves.

    • Step 8

  • Season with Kosher salt and pepper.

    • Step 9

  • Allow the gumbo to simmer until the green and Sea Island Red Peas are tender. Approximately 1 hour.

    • Step 10

  • Stir in the filé powder for taste. Remove the bay leaves.

    • Step 11

  • Serve the gumbo over Carolina Golden rice.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )