Serves: 8
Total Calories: 478
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 540mg
PICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork Gumbo
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Blacked-Eyed Peas and Pork Gumbo recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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