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| Black-Eyed Peas And Pork Gumbo Recipe |
Category: Pork
Rating:
N/A
Servings: 8
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Ingredients
1/3 cup oil
1/3 cup all-purpose flour
2 tablespoon oil
1 1/2 cup sliced fresh okra; (frozen ok. add with toma
1 cup chopped onions
3/4 cup chopped celery
3 cloves garlic; minced
4 cup water
2 cup chopped tomatoes; or 1 can 14.5-oz can whol
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 lb pork chops; well trimmed, boned- cube
1 can (15-oz.) black-eyed peas; undrained
----TOPPINGS----
2 cup hot cooked rice
1/4 cup chopped fresh parsley
1/4 cup chopped green onions; if desired
Cooking 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 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) 1/3 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 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions. Posted to TNT Recipes Digest by Alice Poe on Apr 15, 1998
pork,soups&ste
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