Subj : Nat'l Soul Food Month - 2
To   : All
From : Dave Drum
Date : Fri Jun 13 2025 12:04 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Black-Eyed Pea & Pork Gumbo
Categories: Vegetables, Chilies, Herbs, Pork, Greens
     Yield: 7 servings

MMMMM----------------------------ROUX---------------------------------
   3/4 c  Oil
   3/4 c  All-purpose flour

MMMMM---------------------------GUMBO--------------------------------
     1 c  Diced onion
   1/2 c  Diced bell pepper
   1/2 c  Diced celery
     2 tb Chopped garlic
     3 qt Pork or chicken stock; more
          - as needed
     1 tb Gumbo file powder
     1 tb Ground black pepper
 1 1/2 ts Ground white pepper
 1 1/2 ts Dried thyme
 1 1/2 ts Chilli spice mix
 1 1/2 ts Sweet paprika
 1 1/2 ts Ground cayenne
     2    Bay leaves
     1 tb Lard or olive oil
   3/4 lb Okra; in 1/2" rounds
     1 c  Cooked, drained black-eyed
          - peas
     1 c  Braised collard or mustard
          - greens
 1 1/4 lb Smoked pork butt or
          - shoulder; chopped
          Salt
          Steamed rice or potato
          - salad; for serving

 FOR THE ROUX: In a large pot, heat the peanut or
 vegetable oil over medium-high. Slowly whisk in the
 flour and continue whisking until the roux turns dark
 red and begins to turn brown, 15 to 20 minutes.

 FOR THE GUMBO: Add the onion, bell pepper, celery and
 garlic to the roux and cook, stirring, until vegetables
 are softened, about 10 minutes. Add the stock, dried
 spices and bay leaves, and bring to a simmer, stirring
 occasionally. Simmer over medium-low, skimming
 occasionally, until flavors meld, at least 45 minutes.

 In a large nonstick skillet, heat the lard or olive oil
 over medium-high. Add the okra and cook, stirring
 occasionally, until lightly browned, about 5 minutes.
 Set aside.

 Taste the gumbo: It should not be pasty or taste
 overwhelmingly of the roux. If it does, you may need to
 add more stock, up to 4 cups. (The strength of starch in
 the flour can vary.) If you add more stock, start with
 just a cup, simmer and stir for a few minutes, and taste
 the gumbo again. Repeat as needed.

 Stir the okra, black-eyed peas, greens and pork into the
 gumbo. Return to a simmer, season with salt and pepper
 and adjust the spices, if necessary.

 Serve over steamed rice or potato salad.

 By: Brett Anderson

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... "Meat isn't murder, it's delicious." -- John Lydon
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