| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Pork, Soups & ste |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Oil |
| 1/3 |
c |
All-purpose flour |
| 2 |
tb |
Oil |
| 1 1/2 |
c |
Sliced fresh okra; (frozen OK. add with tomatoes) |
| 1 |
c |
Chopped onions |
| 3/4 |
c |
Chopped celery |
| 3 |
|
Cloves garlic ; minced |
| 4 |
c |
Water |
| 2 |
c |
Chopped tomatoes ; Or 1 can 14.5-oz can whole tomatoes, drained, cut up |
| 1/3 |
c |
Chopped fresh parsley |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Bay leaves |
| 3/4 |
lb |
Pork chops;well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham |
| 1 |
cn |
(15-oz.) black-eyed peas; undrained |
| 2 |
c |
Hot cooked rice |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Chopped green onions; if desired |
INSTRUCTIONS
TOPPINGS
Heat 1/2 cup oil in small saucepan or skillet over medium-low heat until
hot. Using a wire whisk, stir in flour. Cook 5 to 7 minutes or until golden
brown, stirring constantly. Set aside.
Heat 1 to 2 tablespoons oin in 3-quart heavy saucepan or 4-quart Dutch oven
over medium heat until hot. Add okra(if fresh),onions, celery and garlic;
cook 8 to 10 min. or until vegetables are tender, stirring occasionally.
Stir in flour mixture until well blended . Add water, tomatoes(okra if
frozen,but thawed) 1/3 cup parsley, salt, thyme, cayene pepper and bay
leaves. Bring to a boil. Reduce heat ; simmer 20 minutes. Add cubed pork;
cook an additional 15 to 20 minutes or until pork is tender and no longer
pink. Stir in black eyed peas; cook until thoroughly heated. Remove bay
leaves. Ladle gumbo into 8 individual soup bowls; top each with 1/4 cup
rice. Sprinkle servings with 1/4 cup parsley and green onions.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 15,
1998
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