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Black-Eyed Pea, Pork, and Mustard Green Gumbo
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Savory black-eyed pea and pork gumbo with mustard greens. Serve over fluffy white rice.
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
  • 1.5 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
  • 1.5 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
Instructions:
  • Preheat oven to 375°F (190°C).
  • Season pork cubes generously with salt, pepper, and thyme, then transfer to a cast iron skillet.
  • Roast pork cubes in a hot oven for approximately 30 minutes, until fully cooked. Place the cooked pork in a bowl, saving the flavorful drippings.
  • Fry bacon in a large Dutch oven or heavy pot over medium heat until crispy, about 5 to 7 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, keeping the bacon grease in the pot.
  • Sauté okra in the flavorful bacon grease until lightly browned. Transfer to a bowl and set aside. In the same pan, cook smoked sausage until browned. Add onion, bell pepper, celery, and garlic; sauté until softened and fragrant.
  • Combine 48 fluid ounces of chicken stock with the sausage mixture and simmer. Add the roux to the broth, stirring until slightly thickened, for 2 to 3 minutes. Slowly pour in the remaining 48 fluid ounces of chicken stock and bring back to a simmer.
  • Combine pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning with thickened chicken stock. Simmer for about 1 hour, stirring occasionally and removing any excess fat.
  • Combine black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and the rest of the chicken stock into the pork-stock mixture and let it simmer for an additional hour.

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