Black-eyed peas and pork gumbo
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Oil |
| ⅓ | cup | All-purpose flour |
| 2 | tablespoons | Oil |
| 1½ | cup | Sliced fresh okra; (frozen OK. add with tomatoes) |
| 1 | cup | Chopped onions |
| ¾ | cup | Chopped celery |
| 3 | Cloves garlic ; minced | |
| 4 | cups | Water |
| 2 | cups | Chopped tomatoes ; Or 1 can 14.5-oz can whole tomatoes, drained, cut up |
| ⅓ | cup | Chopped fresh parsley |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Black pepper |
| 2 | Bay leaves | |
| ¾ | pounds | Pork chops;well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham |
| 1 | can | (15-oz.) black-eyed peas; undrained |
| 2 | cups | Hot cooked rice |
| ¼ | cup | Chopped fresh parsley |
| ¼ | cup | Chopped green onions; if desired |
Directions
TOPPINGS
Heat ½ cup oil in small saucepan or skillet over medium-low heat until hot. Using a wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly. Set aside.
Heat 1 to 2 tablespoons oin in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra(if fresh),onions, celery and garlic; cook 8 to 10 min. or until vegetables are tender, stirring occasionally.
Stir in flour mixture until well blended . Add water, tomatoes(okra if frozen,but thawed) ⅓ cup parsley, salt, thyme, cayene pepper and bay leaves. Bring to a boil. Reduce heat ; simmer 20 minutes. Add cubed pork; cook an additional 15 to 20 minutes or until pork is tender and no longer pink. Stir in black eyed peas; cook until thoroughly heated. Remove bay leaves. Ladle gumbo into 8 individual soup bowls; top each with ¼ cup rice. Sprinkle servings with ¼ cup parsley and green onions.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 15, 1998