Black-Eyed Peas And Pork Gumbo
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
Ingredients:
1/3 cup oil
1/3 cup all-purpose flour
2 tablespoons oil
1 1/2 cup sliced fresh okra
1 cup chopped onions
3/4 cup chopped celery
3 cloves garlic, minced
4 cups water
2 cups chopped tomatoes
OR
1 can (14.5 ounce size) whole tomatoes, drained, cut up
1/3 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 bay leaves
3/4 pound pork chops, well trimmed, boned and cubed
OR
1/2 pound cubed cooked ham
1 can (15 ounce size) black-eyed peas, undrained
***Toppings***
2 cups hot cooked rice
1/4 cup chopped fresh parsley
1/4 cup chopped green onions, if desired
Directions:
Heat 1/2 cup oil in small saucepan or skillet over medium-low heat until hot. Using a wire whisk, stir in flour. Cook for 5 to 7 minutes or until golden brown, stirring constantly. Set aside.
Heat 1 to 2 tablespoons oil in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra (if fresh), onions, celery and garlic. Cook for 8 to 10 minutes 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, cayenne pepper and bay leaves. Bring to a boil.
Reduce heat and simmer for 20 minutes. Add cubed pork and cook an additional 15 to 20 minutes or until pork is tender and no longer pink.
Stir in black eyed peas and cook until thoroughly heated. Remove bay leaves.
Ladle gumbo into individual soup bowls. Top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1087/Black-Eyed-Peas-And-Pork-Gumbo128478.shtml
Recipe ID: 99351
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.