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

Title: Black-Eyed Pea & Pork Gumbo
Categories: Vegetables, Chilies, Herbs, Pork, Greens
Yield: 7 servings

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

MMMMM---------------------------GUMBO--------------------------------
1 c Diced onion
1/2 c Diced bell pepper
1/2 c Diced celery
2 tb Chopped garlic
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, drained black-eyed
- peas
1 c Braised collard or mustard
- greens
1 1/4 lb Smoked pork butt or
- shoulder; chopped
Salt
Steamed rice or potato
- salad; for serving

FOR THE 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.

FOR THE 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.

By: Brett Anderson

Yield: 6 to 8 servings

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

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... "Meat isn't murder, it's delicious." -- John Lydon
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