Black-Eyed Peas and Gumbo - Cookingwithdia

Ingredients

⅓ cup vegetable oil

⅓ cup all-purpose flour

2 tablespoons vegetable oil

1 ½ cups chopped okra

1 cup chopped onion

¾ cup chopped celery

3 cloves garlic, peeled and minced

4 cups water

2 cups chopped tomatoes

⅓ cup chopped fresh parsley

1 ½ teaspoons salt

½ teaspoon dried thyme

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

2bay leaves

½ pound cooked ham, cubed

1 (15.5 ounce) can black-eyed peas

Directions

Step 1

Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.

Step 2

Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.

Step 3

Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.

Step 4

Mix in ham, and continue cooking 15 minutes, until tender.

Step 5

Stir in black-eyed peas, and continue cooking until heated through.

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