Black Eyed Pea Gumbo Recipe
Ingredients
| Pork tenderloin | 1 | |
| Vegetable cooking spray | ||
| Black-eyed peas | 2 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
| Frozen vegetable mix package | 1 | |
| Parsley flakes | 1 Tablespoon, dried | |
| Hot Sauce | 2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Bay leaves | 2 | |
| Cooked | 2 1/2 Cup (16 tbs) | |
Directions
Trim fat from pork; cut pork into bite-size pieces.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add pork, and cook until browned on all sides, stirring often.
Stir in peas and next 8 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender.
Remove and discard bay leaves.
To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add pork, and cook until browned on all sides, stirring often.
Stir in peas and next 8 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender.
Remove and discard bay leaves.
To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.
Chef
