Black-eyed pea gumbo

Step 1

To make the roux, heat the bacon grease on medium in a cast-iron skillet. Start adding the flour a little bit at a time. Stir continuously for 45 minutes until the roux is a dark praline brown. Remove from the heat. You can make this ahead and it will keep in the refrigerator for a couple of days.

Step 2

For the gumbo, in a large pot, add 1 tablespoon of oil and add the sausage and ham. While stirring occasionally, cook until just beginning to crisp, about 5 minutes.

Step 3

Pour the meats into a bowl, and then return the pot to the stove. Add the remaining tablespoon of oil and add the onion, celery, bell pepper, and jalapeño, and while stirring occasionally, cook until soft, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Step 4

Add the roux to the pot and stir until well combined. Return the meats to the pot then add the water, black-eyed peas, collard greens, okra, Worcestershire sauce, vinegar, bay leaf, parsley, thyme, oregano, smoked paprika, black pepper, and cayenne.

Step 5

Taste and add salt as needed, which will depend on the saltiniess of the meats, black-eyed peas, and if you’re using broth or water. For instance, if I’m using water, I’ll start with a teaspoon then go from there.

Step 6

Bring the pot to a boil then turn the heat down to low and simmer uncovered for 45 minutes until the collard greens are tender. (You may cook even longer if you wish, and it will only get better, but this is a good starting point.)

Step 7

Serve warm with cooked rice.