Recipe Black-Eyed Peas and Gumbo (Soup)

Required Ingredients:

• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 1/2 cups chopped okra
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3 cloves garlic, peeled and minced
• 4 cups water
• 2 cups chopped tomatoes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 1/2 pound cooked ham, cubed
• 1 (15.5 ounce) can black-eyed peas

Preparing/Cooking:

• 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.
• 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.
• 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.
• Mix in ham, and continue cooking 15 minutes, until tender.
• Stir in black-eyed peas, and continue cooking until heated through.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z