Black-Eyed Pea and Pork Gumbo
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.
- Total:
- Serves: 6 persons
Ingredients
- ¾cup peanut or vegetable oil
- ¾cup all-purpose flour
- 1cup diced white or yellow onion
- ½cup diced green bell pepper
- ½cup diced celery
- 2tablespoons chopped garlic
- 3quarts pork or chicken stock, plus more as needed
- 1tablespoon gumbo filé powder
- 1tablespoon ground black pepper
- 1 ½teaspoons ground white pepper
- 1 ½teaspoons dried thyme
- 1 ½teaspoons chile powder
- 1 ½teaspoons sweet paprika
- 1 ½teaspoons ground cayenne
- 2bay leaves
- 1tablespoon lard or olive oil
- ¾pound okra, sliced into 1/2-inch rounds
- 1cup homemade or store-bought cooked and drained black-eyed peas
- 1cup braised collard or mustard greens
- 1 ¼pounds homemade or store-bought smoked pork butt or shoulder, chopped
- Kosher salt
- Steamed rice or potato salad, for serving
Instructions
Step 1
In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.Step 2
Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.Step 3
In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.Step 4
Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.Step 5
Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.