In a medium-sized saucepan, combine all the ingredients and bring to a boil over high heat. Reduce the simmer and cover for about 20 minutes. Remove the pan from eh heat and allow the pan to remain covered for about 5 minutes. Uncover and fluff the rice. Remove the bay leaf and serve.
Notes
Note: This recipes is best the day you cook it. It’s fine the second day, but the black-eyed peas make the gumbo a little creamy.Courtesy of Stacy Lyn's Harvest Cookbook.Game and Garden
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