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

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