MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Blackeye Pea And Pork Gumbo Original
Categories: Cajun, Gumbo, Pork
Yield: 4 Servings
1 1/2 c Flour
1 1/2 c Oil
2 c Diced onion
1 c Diced green pepper
1 c Diced celery
3 tb Chopped garlic
1 1/2 ga Pork or chicken stock
1 1/2 lb Okra
2 c Cooked blackeyed peas
2 c Bacon braised greens
2 lb Pork butt (raw weight) fully
-smoked and chopped
2 tb File
1 tb Thyme
1 tb Chile powder
1 tb Paprika
1 tb White pepper
2 tb Black pepper
1 tb Cayenne pepper
3 Bay leaves
Slice okra crosswise 1/2 inch wide and seared in lard until lightly
browned.
Cook blackeyed peas in chicken stock with large pieces of mirepoix
that can be removed after cooking.
Cook collards or mustards in bacon and onions with sugar, vinegar, hot
sauce and salt and pepper.
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
Add the stock and stirring very frequently bring up to a simmer.
Simmer for about 1hour 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 up to 1/2 gallon. 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,
greens, pork and seasoning. 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
MMMMM
