black eyed peas and pork gumbo
(2 ratings)
No Image
A warm and hearty gumbo made with pork.....my favorite food!
(2 ratings)
yield
8 serving(s)
Ingredients For black eyed peas and pork gumbo
- GUMBO
-
1/3 coil
-
1/3 call purpose flour
-
1 to 2 Tbspoil
-
1 1/2 csliced fresh okra*
-
1 cchopped onion
-
3/4 cchopped celery
-
3 clovegarlic,minced
-
4 cwater
-
2 cchopped tomatoes or 14.5oz can whole,drained,cut up
-
1/3 cchopped fresh parsley
-
1 1/2 tspsalt
-
1/2 tspdried thyme leaves
-
1/4 tspground red pepper (cayenne)
-
1/4 tsppepper
-
2bay leaves
-
3/4 lbsmoked pork chops,well trimmed,boned and cubed, or 1/2 lb cubed cooked ham
-
1 canblack eyed peas, undrained
- TOPPINGS
-
2 chot cooked rice
-
1/4 cchopped fresh parsley
-
1/4 cchopped green onions, if desired
How To Make black eyed peas and pork gumbo
-
1Heat 1/3 oil in small saucepan or skillet over medium-low heat until hot. Using wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly; set aside.
-
2Heat 1 to 2 tbsp oil in 3 quart heavy saucepan or 4 quart Dutch oven over medium heat until hot. Add okra,onions, celery and garlic; cook 8 to 10 minutes or until vegetable are tender, stirring occasionally. Stir in flour mixture until well blended. Add water, tomatoes,1/3 cup parsley, salt,thyme,ground red pepper,pepper, and bay leaves. Bring to a boil. Reduce heat; simmer 20 minutes.
-
3Add 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 1/4 cooked rice. Sprinkle servings with 1/4 cup parsley and green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT