Black-Eyed Peas And Pork Gumbo Recipe

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 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 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; 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 individual soup bowls; top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions.