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How to Make Black-Eyed Pea, Pork, and Mustard Green Gumbo - A Step-by-Step Guide

Black-eyed pea, pork, and mustard green gumbo is a classic southern dish that combines the flavors of tender pork, hearty black-eyed peas, and spicy mustard greens. This comforting and hearty gumbo is perfect for a cozy meal on a cold winter night, or as a satisfying dish to serve to a crowd at a gathering or party.

Gumbo is a dish with roots in Louisiana Creole cuisine, and is traditionally made with a flavorful roux, a variety of meats, and a mix of vegetables. The addition of black...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 24
  • Yield: 24 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
  • Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    568 cal.

    • Total Fat: 32g
    • Saturated Fat: 12g
    • Cholesterol: 89mg
    • Sodium: 2026mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 35g
    • Vitamin C: 42mg
    • Calcium: 148mg
    • Iron: 4mg
    • Potassium: 947mg

    Categories

    Soup recipes
    Stew recipes
    Pork recipes