PORK GUMBO RECIPES

Name: Black-Eyed Pea and Pork Gumbo
Total time: 1 h 30 min
Yield: 6 to 8 servings
Cuisine: cajun, southern
Ingredients: 3/4 cup peanut or vegetable oil; 3/4 cup all-purpose flour; 1 cup diced white or yellow onion; 1/2 cup diced green bell pepper; 1/2 cup diced celery; 2 tablespoons chopped garlic; 3 quarts pork or chicken stock, plus more as needed; 1 tablespoon gumbo filé powder; 1 tablespoon ground black pepper; 1 1/2 teaspoons ground white pepper; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons chile powder; 1 1/2 teaspoons sweet paprika; 1 1/2 teaspoons ground cayenne; 2 bay leaves; 1 tablespoon lard or olive oil; 3/4 pound okra, sliced into 1/2-inch rounds; 1 cup homemade or store-bought cooked and drained black-eyed peas; 1 cupu00A0 braised collard or mustard greens; 1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped; Kosher salt; Steamed rice or potato salad, for serving

BLACK-EYED PEA AND PORK GUMBO RECIPE - NYT COOKING

Black-Eyed Pea and Pork Gumbo Recipe - NYT Cooking image

The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.

Provided by Brett Anderson

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

3/4 cup peanut or vegetable oil
3/4 cup all-purpose flour
1 cup diced white or yellow onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 tablespoons chopped garlic
3 quarts pork or chicken stock, plus more as needed
1 tablespoon gumbo filé powder
1 tablespoon ground black pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chile powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cayenne
2 bay leaves
1 tablespoon lard or olive oil
3/4 pound okra, sliced into 1/2-inch rounds
1 cup homemade or store-bought cooked and drained black-eyed peas
1 cup braised collard or mustard greens
1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped
Kosher salt
Steamed rice or potato salad, for serving

Steps:

For the roux:
For the gumbo:

Nutrition Facts : @context http//schema.org, Calories 563, UnsaturatedFatContent 28 grams, CarbohydrateContent 34 grams, FatContent 36 grams, FiberContent 5 grams, ProteinContent 25 grams, SaturatedFatContent 6 grams, SodiumContent 1337 milligrams, SugarContent 8 grams, TransFatContent 0 grams

BLACK-EYED PEA AND PORK GUMBO RECIPE - NYT COOKING

Black-Eyed Pea and Pork Gumbo Recipe - NYT Cooking image

The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.

Provided by Brett Anderson

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

3/4 cup peanut or vegetable oil
3/4 cup all-purpose flour
1 cup diced white or yellow onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 tablespoons chopped garlic
3 quarts pork or chicken stock, plus more as needed
1 tablespoon gumbo filé powder
1 tablespoon ground black pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chile powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cayenne
2 bay leaves
1 tablespoon lard or olive oil
3/4 pound okra, sliced into 1/2-inch rounds
1 cup homemade or store-bought cooked and drained black-eyed peas
1 cup braised collard or mustard greens
1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped
Kosher salt
Steamed rice or potato salad, for serving

Steps:

For the roux:
For the gumbo:

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