| Black-Eyed Peas and Pork Gumbo
1/3 cup of oil
1/3 cup of all-purpose flour
2 tablespoons of oil
1 1/2 cups of sliced fresh okra or frozen
1 cup of chopped onions
3/4 cup of chopped celery
3 Cloves garlic, minced
4 cups of water
2 cups of chopped tomatoes
1/3 cup of chopped fresh parsley
1 1/2 teaspoons of salt
1/2 teaspoon of dried thyme leaves
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
2 Bay leaves
3/4 pound of pork chops, well trimmed,
one 15 ounce can of black-eyed peas |
|
Toppings
2 cups of hot cooked rice
1/4 cup of chopped fresh parsley
1/4 cup of chopped green onions, optional
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 a 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) 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 8 individual soup bowls; top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 15, 1998 |
