BLACKED-EYED PEAS AND PORK GUMBO

Steps:

• Heat 1/3 cup oil in small saucepan or skillet over medium-low heat until hot. Using wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly. Set aside.Heat 1 to 2 tablespoons oil in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra, onions, celery and garlic cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in flour mixture until well blended. Add water, tomatoes, 1/3 cup parsley, salt, thyme, ground red pepper, pepper and bay leaves. Bring to a boil. Reduce heat simmer 20 minutes.Add cubed pork cook an additional 15 to 20 minutes or until pork is tender and no longer pink. Stir in black-eyed peas cook until thoroughly heated. Remove bay leaves. Ladle gumbo into 8 individual soup bowls top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions. *TIP: Frozen okra can be substituted for fresh okra add with tomatoes.Nutrition Per Serving: Calories 300 Protein 12g Carbohydrate 29g Fat 15g Sodium 540mgPICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork GumboFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.