Black eyed Peas and Pork Gumbo

Black Eyed Peas And Pork Gumbo Recipe

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Jamallah Bergman


A warm and hearty gumbo made with favorite food!


★★★★★ 2 votes



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  • 1/3 c
  • 1/3 c
    all purpose flour
  • 1 to 2 Tbsp
  • 1 1/2 c
    sliced fresh okra*
  • 1 c
    chopped onion
  • 3/4 c
    chopped celery
  • 3 clove
  • 4 c
  • 2 c
    chopped tomatoes or 14.5oz can whole,drained,cut up
  • 1/3 c
    chopped fresh parsley
  • 1 1/2 tsp
  • 1/2 tsp
    dried thyme leaves
  • 1/4 tsp
    ground red pepper (cayenne)
  • 1/4 tsp
  • 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

  • 2 c
    hot cooked rice
  • 1/4 c
    chopped fresh parsley
  • 1/4 c
    chopped green onions, if desired

How to Make Black eyed Peas and Pork Gumbo


  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.

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About Black eyed Peas and Pork Gumbo

Course/Dish: Bean Soups, Other Soups
Other Tag: Quick & Easy

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