Cullen's Pork Black-Eyed Pea Gumbo
1/3 cup Oil
1/3 cup All-purpose flour
2 tbl Oil
1 1/2 cup Sliced fresh okra, (frozen OK. add with tomatoes)
1 cup Chopped onions
3/4 cup Chopped celery
3 x Cloves garlic , minced
4 cup Water
2 cup Chopped tomatoes , Or 1 can 14.5-oz can whole tomatoes, drained, cut up
1/3 cup Chopped fresh parsley
1 1/2 tsp Salt
1/2 tsp Dried thyme leaves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 x Bay leaves
3/4 lb Pork chops,well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham
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
Method :
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.