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GUMBO:
1/3 cup oils
1/3 cup all-purpose flour
1 to 2 tablespoons oils
1 1/2 cups sliced fresh okra *
1 cup chopped onions
3/4 cup chopped celery
3 garlic cloves, minced
4 cups water
2 cups chopped tomatoes or 14.5-oz. can whole tomatoes, drained, cut up
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
2 bay leaves
3/4 pound smoked pork chops, well trimmed, boned and cubed, or 1/2 lb. cubed cooked ham
1 (15-ounce) can black-eyed peas, undrained


TOPPINGS:
2 cups hot cooked rice
1/4 cup chopped fresh parsley
1/4 cup chopped green onions, if desired


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.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.