Black-Eyed Peas and Gumbo Recipe

Ingredients <br>- ⅓ cup vegetable oil <br>- ⅓ cup all-purpose flour <br>- 2 tablespoons vegetable oil <br>- 1 ½ cups chopped okra <br>- 1 cup chopped onion <br>- ¾ cup chopped celery <br>- 3 cloves garlic, peeled and minced <br>- 4 cups water <br>- 2 cups chopped tomatoes <br>- ⅓ cup chopped fresh parsley <br>- 1 ½ teaspoons salt <br>- ½ teaspoon dried thyme <br>- ¼ teaspoon cayenne pepper <br>- ¼ teaspoon ground black pepper <br>- 2 bay leaves <br>- ½ pound cooked ham, cubed <br>- 1 (15.5 ounce) can black-eyed peas <br><p></p>Directions <br>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. <br>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. <br>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. <br>step 4: Mix in ham, and continue cooking 15 minutes, until tender. <br>step 5: Stir in black-eyed peas, and continue cooking until heated through. <br>

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

Directions
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.

Mastodon Share