BLACK EYED PEAS AND PORK GUMBO

Black eyed Peas and Pork Gumbo image

Provided by Jamallah Bergman

Number Of Ingredients 22

GUMBO
1/3 c oil
1/3 c all purpose flour
1 to 2 Tbsp oil
1 1/2 c sliced fresh okra*
1 c chopped onion
3/4 c chopped celery
3 clove garlic,minced
4 c water
2 c chopped tomatoes or 14.5oz can whole,drained,cut up
1/3 c chopped fresh parsley
1 1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp ground red pepper (cayenne)
1/4 tsp pepper
2 bay leaves
3/4 lb smoked pork chops,well trimmed,boned and cubed, or 1/2 lb cubed cooked ham
1 can(s) black eyed peas, undrained
TOPPINGS
2 c hot cooked rice
1/4 c chopped fresh parsley
1/4 c chopped green onions, if desired

Steps:

1. Heat 1/3 oil in small saucepan or skillet over medium-low heat until hot. Using wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly; set aside.
2. Heat 1 to 2 tbsp oil in 3 quart heavy saucepan or 4 quart Dutch oven over medium heat until hot. Add okra,onions, celery and garlic; cook 8 to 10 minutes or until vegetable are tender, stirring occasionally. Stir in flour mixture until well blended. Add water, tomatoes,1/3 cup parsley, salt,thyme,ground red pepper,pepper, and bay leaves. Bring to a boil. Reduce heat; simmer 20 minutes.
3. 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 cooked rice. Sprinkle servings with 1/4 cup parsley and green onions.