Black-Eyed Peas And Gumbo
12 servings
Ingredients
⅓ cup vegetable oil
⅓ cup all-purpose flour
2 tablespoons vegetable oil
1 ½ cups chopped okra
1 cup chopped onion
¾ cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
⅓ cup chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 bay leaves
½ pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas
Instructions
Step 1
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Step 2
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Step 3
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Step 4
Mix in ham, and continue cooking 15 minutes, until tender.
Step 5
Stir in black-eyed peas, and continue cooking until heated through.
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