Black-Eyed Pea, Pork, and Mustard Green Gumbo recipe
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Ingredients
- 1 (6 pound) pork butt, cut into cubes salt and ground black pepper to taste 1 pinch ground thyme, or to taste 8 slices bacon, cut into 1-inch pieces 1 ½ pounds okra, sliced crosswise into 1/2-inch-wide pieces 3 pounds smoked sausage, sliced and halved 2 cups chopped onion 2 cups chopped bell pepper 2 cups chopped celery 2 tablespoons chopped garlic 1 gallon chicken stock, divided 1 (16 ounce) jar premade roux (such as Kary's®) 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons ground black pepper 1 ½ teaspoons file powder 1 teaspoon dried rosemary 1 teaspoon dried thyme 4 bay leaves 1 pinch Creole seasoning (such as Slap Ya Mama®) 5 (15 ounce) cans black-eyed peas, undrained 4 (15 ounce) cans mustard greens, drained 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1 (16 ounce) package sliced fresh mushrooms
Nutrition Info
- 567.8 caloriescarbohydrate: 35.7 gcholesterol: 89.3 mgfat: 32.2 gfiber: 6.6 gprotein: 34.6 gsaturatedFat: 12 gservingSize: -sodium: 2025.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Pea, Pork, and Mustard Green Gumbo
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage, cook and stir until softened, 5 to 10 minutes.
Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock, bring back to a simmer.
Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock, simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture, simmer for 1 hour more.