MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Blackeye Pea And Pork Gumbo(Revised)
Categories: Cajun, Gumbo, Pork
     Yield: 2 servings

MMMMM------------------------FOR THE ROUX-----------------------------
   1/4 c  Flour
   1/4 c  Oil
   1/2 c  Diced onion
   1/4 c  Diced green pepper
   1/4 c  Diced celery
   1/2 tb Chopped garlic
     1 qt Pork or chicken stock

MMMMM-----------------------SPICE MIXTURE----------------------------
     1 t  File
   1/2 t  Thyme
   1/2 t  Chile powder
   1/2 t  Paprika
   1/2 t  White pepper
     1 t  Black pepper
   1/2 t  Cayenne pepper
     1    Bay leaves

MMMMM-----------------------COLLARD GREENS----------------------------
     1 c  Greens, cut into small
          -strips
     1 T  Cider vinegar
     1 T  Sugar
     1 t  Crystal's hot sauce
       ds Salt & pepper
     5 sl Bacon
          -peanut oil to cover pan

MMMMM----------------------BLACK EYED PEAS---------------------------
   1/3 c  Dried black eyed peas
          (Makes 1 cup cooked peas)
 1 1/2 c  Water
     1    Chicken bouillon cube

MMMMM--------------------VEGETABLES AND MEAT-------------------------
     4 oz Okra (optional)
     1 c  Cooked blackeyed peas
   1/2 c  Bacon braised greens
     6 oz Pork butt (raw weight)
          -smoked and chopped

 Slice okra crosswise 1/2 inch wide and sear in oil until lightly
 browned.  Set aside.

 Cover dried peas with water.  Bring to a boil for 2 minutes.  Turn off
 and let sit for one hour.  Drain.  Cover with 1 1/2 cup water, add
 chicken bouillon cube.  Bring to boil and then turn down to simmer for
 15 minutes.  Drain, saving liquid and peas in separate containers to
 add to gumbo at end.

 Cook collards or mustards in bacon and onions with sugar, vinegar, hot
 sauce and salt and pepper.  We used pre-cooked bacon, cut into 1/2
 inch squares -- plus peanut oil.

 Cut smoked pork into 1/2 inch cubes.  Ham should also work.

 Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana
 Kitchen has some good roux techniques, advice and gumbo recipes)

 As soon roux is the right color (just past red and turning back to
 brown but not scorched or smelling really burnt) add the diced
 vegetables and garlic.  Stir to mix vegetables and roux.  Deglaze pan
 with some of the stock.  Add the spice mixture and mix in well.

 Add the stock and stirring very frequently bring up to a simmer.
 Simmer for about 1 hour stirring lots.  Skim all of the fat that
 separates out.

 Taste the gumbo.  It should not taste pasty and like the roux
 anymore. If it does you may need to add more stock.  This is
 different every time depending on the exact measurement of flour,
 strength of starch in the flour, degree of cooking of the roux among
 other things so add the stock in stages and let it cook and come
 together before adding more.

 When the gumbo is the right consistency add the okra, blackeyed peas,
 reserved juice from cooking the black eyed peas, greens, and pork.
 Allow to return to a simmer and adjust the seasoning.  Serve with
 steamed rice or potato salad

 Recipe from http://www.cochonrestaurant.com/html/recipes.html

 Tested 2/10/11

MMMMM