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Black-Eyed Pea, Pork, and Mustard Green Gumbo Recipe

Recipe by: RFalgout

"This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook3 h
  • Ready In3 h 30 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
  • 3Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
  • 4Cook 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.
  • 5Cook 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.
  • 6Stir 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.
  • 7Mix 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.
  • 8Stir 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.
Footnotes
  • Cook's Note:
  • You can make your own roux, (browned oil and flour), but the pre-made roux is so easy and convenient, cooked perfectly every time, and tastes just the same as if you spent 45 minutes making your own.
  • Allow the gumbo to simmer for a while before adjusting the seasoning. A really good smoked sausage will release plenty of seasoning on its own.
  • An 8 to 9 pound Boston butt (pork shoulder roast) will yield about 6 pounds of cubed pork.
Ingredients
  • 24 servings
  • 568 cals
  • 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 1/2 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 1/2 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

Amount per serving ( 5 total)

  • Calories:
    568
    28%
  • Fat:
    32.2
    50%
  • Carbs:
    35.7
    12%
  • Protein:
    34.6
    69%
  • Cholesterol:
    89
    30%

Based on a 2,000 calorie diet

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