Black-Eyed Pea, Pork, and Mustard Green Gumbo

Gumbo - Soup, Stew and Chili

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.

Black-Eyed Pea Pork and Mustard Green Gumbo

Brief

Prep 30 mins

Cook: 3hrs

Total: 3hrs30 mins

Servings: 24

Yield: 24 servings

Black-Eyed Pea, Pork, and Mustard Green Gumbo

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

Soup, Stew and Chili

Directions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Black-Eyed Pea, Pork, and Mustard Green Gumbo

Servings Per Recipe:24

Calories: 567.8

% Daily Value *

Protein: 34.6g 69%

Carbohydrates: 35.7g 12%

Dietary Fiber: 6.6g 27%

Sugars: 3.4g

Fat: 32.2g 50%

Saturated Fat: 12g 60%

Cholesterol: 89.3mg 30%

Vitamin A Iu: 4986.6IU 100%

Niacin Equivalents: 12.8mg 99%

Vitamin B6: 0.6mg 39%

Vitamin C: 41.5mg 69%

Folate: 139.7mcg 35%

Calcium: 147.7mg 15%

Iron: 3.6mg 20%

Magnesium: 81.8mg 29%

Potassium: 946.9mg 27%

Sodium: 2025.5mg 81%

Thiamin: 1.7mg 166%

Calories From Fat: 290

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.