Black-Eyed Peas And Pork Gumbo

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.