Black-Eyed Pea and Pork Gumbo

Name: Black-Eyed Pea and Pork Gumbo
Total time: 1 min
Ingredients: 3/4 cup peanut or vegetable oil; 3/4 cup all-purpose flour; 1 cup diced white or yellow onion; 1/2 cup diced green bell pepper; 1/2 cup diced celery; 2 tablespoons chopped garlic; 3 quarts pork or chicken stock, plus more as needed; 1 tablespoon gumbo filé powder; 1 tablespoon ground black pepper; 1 1/2 teaspoons ground white pepper; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons chile powder; 1 1/2 teaspoons sweet paprika; 1 1/2 teaspoons ground cayenne; 2 bay leaves; 1 tablespoon lard or olive oil; 3/4 pound okra, sliced into 1/2-inch rounds; 1 cup homemade or store-bought cooked and drained black-eyed peas; 1 cup braised collard or mustard greens; 1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped; Kosher salt; Steamed rice or potato salad, for serving

4.0

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Total: 1 hours, 30 minutes

Servings: 7

Cost: $9.62 /serving

Author : Brett Anderson

black eyed peas collard greens gumbo file powder

Instructions

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Step 1

In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.

Step 2

Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.

Step 3

In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.

Step 4

Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.

Step 5

Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.

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