Black-Eyed Pea Okra Etouffee

I served 1 cup of etouffee with a grilled cheese sandwich

This recipe is fantastic. I love black-eyed peas so I knew I was going to love this recipe but to be honest with you I didn’t think anyone else in my house would love it as much, but I was wrong.

The entire family loved it and as a matter of fact everyone started brain storming ideas on how we could change this recipe up to have different variations of the same recipe. I think everyone came up with some great idea!

I love the simplicity of this recipe topped with the fantastic flavor. It’s easy and quick and better yet delicious, meatless (vegetarian if you use vegetable broth) and it’s inexpensive and hearty! This recipe will make 10 cups!


  • 1 tablespoon bacon fat
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cups sliced fresh or frozen okra (un-breaded)
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup short grain brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chilies
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon hot sauce (more or less)
  • Salt and Pepper to taste


  1. Heat the bacon fat in a large saucepan over medium heat, to the pot add rice, onion, pepper, and celery then cook until tender. 
  2. Pour in the chicken broth, and mix black-eyed peas with liquid, diced tomatoes and diced tomatoes with green chills, and garlic. 
  3. Bring to a boil, reduce heat to low 
  4. Simmer 45 minutes, or until rice is tender. 
  5. Add more broth if soup is too thick.
  6. Add in hot sauce and salt and pepper 

Adapted Original Recipe Source

5-Weight Watchers PointsPlus

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