New Year’s Pork, Collard and Camellia Brand Blackeye Pea Gumbo
Great for New Years, this blackeye pea gumbo with pork and collards makes a
great meal! It's a great comfort food for cold nights too.
- 1 cup vegetable oil or bacon fat
- 1 1/2 cups flour
- 2 large onions, diced
- 1 medium green bell pepper, diced
- 1 rib celery, diced
- 5 cloves garlic, minced
- 1 1/2 gallons unsalted pork or chicken stock
- 4 slices hardwood smoked bacon
- 1 bunch collard greens, washed and sliced into ribbons
- 1 white onion, chopped1 teaspoon white vinegar
- 1 tablespoon sugar
- Louisiana-style hot sauce
- Kosher salt and freshly ground black pepper
- 2 cups cooked Camellia blackeye peas
- 1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
- 1 tablespoon chopped fresh thyme
- 3 bay leaves
- Filé powder
- Creole seasoning
- Hot cooked rice
- French bread for serving
- Add oil or bacon fat to a large Dutch oven, preferably cast iron, over
- Make a roux by adding flour and stirring constantly for 30 minutes to 1
hour. Just before it’s dark brown, add the next four ingredients and sauté 5
minutes. The roux will continue to darken, and the vegetables will
- Add stock to roux mixture. Simmer for an hour, stirring often. Skim any
fat off the top. If too thick, add more stock.
- While stock is simmering, fry bacon in a skillet until crisp.
- Remove bacon and drain on paper towels, leaving bacon drippings in
- Add collard greens and chopped onion to bacon drippings in skillet, and
sauté until wilted.
- Crumble bacon and combine it with cooked greens/onion mixture.
- To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to
taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé
powder, and Creole seasoning to taste.
- Return to a simmer and adjust seasonings to taste.
- Serve over hot cooked rice with French bread.
Serving Size:12 to 15
Recipe and photo courtesy of
Camellia Brand. Used with permission
Cajun Recipes-Cajun and Creole Recipes