Best 3 Black Eyed Pea Pork And Mustard Green Gumbo Recipes

Indulge in the tantalizing flavors of the Southern United States with a culinary journey to Louisiana. Discover the iconic Black-Eyed Pea, Pork, and Mustard Green Gumbo, a hearty and flavorful stew that embodies the region's rich culinary heritage. Prepared with tender pork, succulent black-eyed peas, and vibrant mustard greens, this soulful dish is a symphony of textures and tastes. Accompany your gumbo experience with three additional delectable recipes: Collard Greens with Smoked Turkey, a classic side dish brimming with smoky and savory notes; Stewed Okra and Tomatoes, a delightful vegetarian dish showcasing the goodness of fresh okra; and Sweet Potato Cornbread, a golden-brown delight that adds a touch of sweetness to your meal. Get ready to embark on a culinary adventure that celebrates the vibrant flavors and traditions of Louisiana.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO

Black-Eyed Pea, Pork, and Mustard Green Gumbo image

This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.

Provided by RFalgout

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h30m

Yield 24

Number Of Ingredients 24

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 ½ 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 ½ 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

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g

BLACK-EYED PEA AND PORK GUMBO

Black-Eyed Pea and Pork Gumbo image

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.

Provided by Brett Anderson

Categories dinner, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

3/4 cup peanut or vegetable oil
3/4 cup all-purpose flour
1 cup diced white or yellow onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 tablespoons chopped garlic
3 quarts pork or chicken stock, plus more as needed
1 tablespoon gumbo filé powder
1 tablespoon ground black pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chile powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cayenne
2 bay leaves
1 tablespoon lard or olive oil
3/4 pound okra, sliced into 1/2-inch rounds
1 cup homemade or store-bought cooked and drained black-eyed peas
1 cup braised collard or mustard greens
1 1/4 pounds homemade or store-bought smoked pork butt or shoulder, chopped
Kosher salt
Steamed rice or potato salad, for serving

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 36 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 8 grams, TransFat 0 grams

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS

Andouille and Chicken Gumbo With Black-Eyed Peas and Greens image

Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.

Provided by Johnsonville Sausage

Categories Pork

Time 1h26m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil, divided
3/4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce

Steps:

In a small bowl, combine salt, pepper, paprika and cayenne pepper.
Sprinkle seasoning mixture evenly over chicken pieces.
In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
Reduce heat to low; add onions and stir occasionally for 3 minutes.
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
Add black-eyed peas, greens and okra and simmer for 5 minutes.
Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
Serve over hot rice.

Tips:

Soak the black-eyed peas overnight: This will help to reduce the cooking time and make them more tender.
Use a heavy pot or Dutch oven: This will help to evenly distribute the heat and prevent the gumbo from burning.
Brown the pork and sausage before adding to the pot: This will help to add flavor and depth to the gumbo.
Add the vegetables in stages: This will help to ensure that they cook evenly.
Season the gumbo to taste: Add salt, pepper, and other seasonings to your liking.
Serve the gumbo with rice or cornbread: This will help to soak up the delicious broth.

Conclusion:

Black-eyed pea, pork, and mustard green gumbo is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover pork or sausage. With a few simple tips, you can make a delicious gumbo that your family and friends will love.