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Black-eyed Peas and Pork Gumbo
1/3 c Oil
1/3 c All-purpose flour
2 tb Oil
1 1/2 c Sliced fresh okra; (frozen OK. add with tomatoes)
1 c Chopped onions
3/4 c Chopped celery
3 Cloves garlic ; minced
4 c Water
2 c Chopped tomatoes ; Or 1 can 14.5-oz can whole tomatoes, drained, cut up
1/3 c Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Dried thyme leaves
1/4 ts Cayenne pepper
1/4 ts Black pepper
2 Bay leaves
3/4 lb Pork chops;well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham
1 cn (15-oz.) black-eyed peas; undrained
2 c Hot cooked rice
1/4 c Chopped fresh parsley
1/4 c Chopped green onions; if desired
Heat 1/2 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) 1/3 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 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions.
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