A hearty and flavorful gumbo featuring black-eyed peas, sausage, and a touch of spice, perfect for a comforting meal.
Chop the green bell pepper and celery into small pieces.
Use a sharp knife for precise cuts and to make the process quicker.
Slice the smoked sausage into bite-sized pieces.
Chill the sausage slightly before slicing to make it easier to handle.
Combine the black-eyed peas, diced tomatoes, green chilies, beef broth, chopped vegetables, and sausage in a crock pot.
Layer the ingredients evenly to ensure even cooking.
Cook on high for 3 hours, stirring occasionally.
Check the consistency halfway through and add more broth if needed.
Prepare the rice according to the package instructions.
Fluff the rice with a fork after cooking to keep it light and separate.
Serve the gumbo over the cooked rice in individual bowls.
Garnish with chopped parsley or green onions for a fresh touch.
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