Heat oil in a large pot and cook chicken pieces
until done. Set chicken aside.
In the same pot, saute onion, garlic, green
pepper, and celery until tender.
Pour in chicken broth, add rice, cooked chicken,
black eyed peas, diced tomatoes with green
chilies, and diced tomatoes. Stir to combine.
Bring mixture to a boil, reduce heat to low and
simmer for about an hour.
Chop fresh basil and sprinkle on top of gumbo
before serving.
Originally Submitted
12/6/2017
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