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

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Ingredients

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 ½ 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 ½ 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 Info

567.8 calories
carbohydrate: 35.7 g
cholesterol: 89.3 mg
fat: 32.2 g
fiber: 6.6 g
protein: 34.6 g
saturatedFat: 12 g
servingSize: -
sodium: 2025.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  4. 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. 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. 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. 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. 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.

Recipe Yield

24 servings

Recipe Note

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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