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

Title: Black Eyed Pea & Pork Gumbo
Categories: Vegetables, Chiles, Herbs, Pork, Greens, Soups
Yield: 6 Servings

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

MMMMM---------------------------GUMBO--------------------------------
1 c Onion; diced
1/2 c Bell pepper; diced
1/2 c Celery; diced
2 tb Garlic; chopped
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 black-eyed peas;
- drained
1 c Collard or mustard greens;
- braised
1 1/4 lb Smoked pork butt or
- shoulder;
- chopped
Salt
Steamed rice or
- potato salad;
- for serving

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.

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.

Recipe by Brett Anderson

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

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