|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Blacked-Eyed Peas and Pork Gumbo |
|
Serves: 8 Print this RecipeBernice Wilkinson - Lake Kiowa, Texas Bake-Off® Contest 35, 1992 The thickening in this soup starts with a roux-a mixture of flour and fat that's cooked to a golden brown. GUMBO 1/3 cup oil 1/3 cup all-purpose flour 1 to 2 tablespoons oil 1 1/2 cups sliced fresh okra * 1 cup chopped onions 3/4 cup chopped celery 3 garlic cloves, minced 4 cups water 2 cups chopped tomatoes or 14.5-oz. can whole tomatoes, drained, cut up 1/3 cup chopped fresh parsley 1 1/2 teaspoons salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 2 bay leaves 3/4 pound smoked pork chops, well trimmed, boned and cubed, or 1/2 lb. cubed cooked ham 1 (15-ounce) can black-eyed peas, undrained TOPPINGS 2 cups hot cooked rice 1/4 cup chopped fresh parsley 1/4 cup chopped green onions, if desired Heat 1/3 cup oil in small saucepan or skillet over medium-low heat until hot. Using wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly. Set aside. Heat 1 to 2 tablespoons oil in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra, onions, celery and garlic; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in flour mixture until well blended. Add water, tomatoes, 1/3 cup parsley, salt, thyme, ground red pepper, 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. *TIP: Frozen okra can be substituted for fresh okra; add with tomatoes. Nutrition Per Serving: Calories 300; Protein 12g; Carbohydrate 29g; Fat 15g; Sodium 540mg PICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork Gumbo From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
