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Black-Eyed Pea, Pork, and Mustard Green Gumbo

Black-Eyed Pea, Pork, and Mustard Green Gumbo

Cost $50, save $25

Source: Recommended by CookPal

  • 180 Min
  • 24 Servings
  • $50

INGREDIENTS

  • Protein

    • 1 (6 pound) pork butt, cut into cubes
    • 8 slices bacon, cut into 1-inch pieces
    • 3 pounds smoked sausage, sliced and halved

  • Vegetables

    • 1 ½ pounds okra, sliced crosswise into 1/2-inch-wide pieces
    • 🧅 2 cups chopped onion
    • 2 cups chopped bell pepper
    • 2 cups chopped celery
    • 2 tablespoons chopped garlic
    • 🍄 1 (16 ounce) package sliced fresh mushrooms

  • Canned Goods

    • 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

  • Liquids and Stocks

    • 1 gallon chicken stock, divided
    • 1 (16 ounce) jar premade roux

  • Spices and Seasonings

    • 🧂 Salt and ground black pepper to taste
    • 1 pinch ground thyme, or to taste
    • 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

STEPS

1

Preheat oven to 375°F (190°C). Season pork cubes with salt, pepper, and thyme, then place in a skillet. Cook in preheated oven until cooked through, about 30 minutes.

2

Cook bacon in a Dutch oven or heavy pot over medium heat until browned, about 5-7 minutes. Reserve grease and transfer bacon to a paper towel-lined plate.

3

Cook okra in reserved bacon grease over medium heat until browned, about 5 minutes. Next, brown smoked sausage in the same pot for about 5 minutes.

4

Add onion, bell pepper, celery, and garlic to pot. Cook and stir until softened, about 5-10 minutes.

5

Stir in 48 fluid ounces of chicken stock and bring mixture to a simmer. Whisk in roux until dissolved and slightly thickened, about 2-3 minutes. Slowly stir in remaining chicken stock and return to a simmer.

6

Add cooked pork, reserved pork drippings, bacon, chili powder, paprika, black pepper, file powder, rosemary, thyme, bay leaves, and Creole seasoning to the pot. Simmer for about 1 hour, stirring often and skimming oil from the surface.

7

Add black-eyed peas, mustard greens, okra, diced tomatoes with green chilies, mushrooms, and remaining stock. Simmer for another hour, stirring occasionally.

NUTRIENTS

Per 1 serving

🔥

568

Calories

  • 35
    Protein
  • 36
    Carbs
  • 32
    Fats

💡 Serve gumbo over warm white rice.For a spicier gumbo, add extra Creole seasoning or diced chili peppers.Skimming the fat during cooking enhances the gumbo's flavor and texture.This gumbo freezes well, making it great for meal prep or leftovers.