Blackeye Pea and Pork Gumbo Recipe from Cochon Restaurant

Gumbo is Louisiana comfort food of the first order, a thick, stewlike dish that warms the soul as well as the tummy. Cold beer or a tall glass of sweet tea may be your first choice but don't count wine out of the action.  Some people say it isn't gumbo if it doesn't contain okra, since the word "gumbo" is a derivation of the African word for "okra.".I don't ascribe to that view, as I consider the most important aspect of gumbo is the roux, or base.  Gumbo is basically a "back of the stove" soup or stew in which you can throw in your leftovers.

I found this recipe on the Cochon Restaurant site and can't wait to try it out.  It has a different twist by using black eye peas and pork, not your typical gumbo ingredients.

Blackeye Pea and Pork Gumbo Recipe

1 ½ cup flour
1 ½ cup oil
2 cup diced onion
1 cup diced green pepper
1 cup diced celery
3 Tablespoon chopped garlic
1 ½ gallon pork or chicken stock
1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper
2-3# Pork butt (raw weight) fully smoked and chopped
File 2 Tablespoons
Thyme 1 Tablespoon
Chile powder 1 Tablespoon
Paprika 1 Tablespoon
White pepper 1 Tablespoon
Black pepper 2 Tablespoon
Cayenne pepper 1 Tablespoon
Bay leaves 3 each

Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana Kitchen has some good roux techniques, advice and gumbo recipes

As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic

Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.

Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.

When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

Courtesy: Cochon Restaurant, 933 Tchoupitoulus, New Orleans