Name: Black-Eyed Pea, Pork, and Mustard Green Gumbo
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Pork butt, cut into cubes - 1 (6 pound); Salt and ground black pepper to taste - 1 (6 pound); Ground thyme, or to taste - 1 pinch; Bacon, cut into 1-inch pieces - 8 slices; Okra, sliced crosswise into 1/2-inch-wide pieces - 1 ½ pounds; Smoked sausage, sliced and halved - 3 pounds; Chopped onion - 2 cups; Chopped bell pepper - 2 cups; Chopped celery - 2 cups; Chopped garlic - 2 tablespoons; Chicken stock, divided - 1 gallon; Premade roux (such as Kary's®) - 1 (16 ounce) jar; Chili powder - 1 tablespoon; Paprika - 1 tablespoon; Ground black pepper - 2 teaspoons; File powder - 1 ½ teaspoons; Dried rosemary - 1 teaspoon; Dried thyme - 1 teaspoon; Bay leaves - 4; Creole seasoning (such as Slap Ya Mama®) - 1 pinch; Black-eyed peas, undrained - 5 (15 ounce) cans; Mustard greens, drained - 4 (15 ounce) cans; Diced tomatoes with green chile peppers (such as RO*TEL®) - 2 (10 ounce) cans; Sliced fresh mushrooms - 1 (16 ounce) package

Black-Eyed Pea, Pork, and Mustard Green Gumbo

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Pea, Pork, and Mustard Green Gumbo

1. Pork butt, cut into cubes - 1 (6 pound)

2. Salt and ground black pepper to taste - 1 (6 pound)

3. Ground thyme, or to taste - 1 pinch

4. Bacon, cut into 1-inch pieces - 8 slices

5. Okra, sliced crosswise into 1/2-inch-wide pieces - 1 ½ pounds

6. Smoked sausage, sliced and halved - 3 pounds

7. Chopped onion - 2 cups

8. Chopped bell pepper - 2 cups

9. Chopped celery - 2 cups

10. Chopped garlic - 2 tablespoons

11. Chicken stock, divided - 1 gallon

12. Premade roux (such as Kary's®) - 1 (16 ounce) jar

13. Chili powder - 1 tablespoon

14. Paprika - 1 tablespoon

15. Ground black pepper - 2 teaspoons

16. File powder - 1 ½ teaspoons

17. Dried rosemary - 1 teaspoon

18. Dried thyme - 1 teaspoon

19. Bay leaves - 4

20. Creole seasoning (such as Slap Ya Mama®) - 1 pinch

21. Black-eyed peas, undrained - 5 (15 ounce) cans

22. Mustard greens, drained - 4 (15 ounce) cans

23. Diced tomatoes with green chile peppers (such as RO*TEL®) - 2 (10 ounce) cans

24. Sliced fresh mushrooms - 1 (16 ounce) package

How to cook deliciously - Black-Eyed Pea, Pork, and Mustard Green Gumbo

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.

3. Stage

Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.