In the southern United States, black-eyed peas are eaten (quite simply, as in “Hoppin’ John) at the New Year to bring good luck and fortune.
And here we find ourselves at another New Year.
What will good luck mean for you in 2020?
Good health? Good fortune? Good weather? Good politics? Good food?
Whatever it might be, I thought it would be good to start this New Year with some black-eyed peas... just in case.
This gumbo was made fresh this summer when Lynn and Lee hand-picked some black-eyed peas in Willcox and brought them to me, and okra was readily available fresh from Larry’s Veggies at our famers market.
But, now, in the dead of winter, neither is available fresh, but the good news is you can use canned black-eyed peas and frozen okra slices for this recipe. And that is a bit of good luck, isn't it?
Happy New Year my friends! I send you my heartfelt thanks for your readership, support, and kind comments!
~ David
Black-Eyed Pea and Smoked Pork Gumbo
1/2 cup butter
1/2 cup all-purpose flour
1 large yellow onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
1 heaping tablespoon Cajun Spice Blend
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken broth
1/4 cup Worcestershire sauce
3/4 pound okra, sliced into 1/2-inch rounds (fresh or frozen)
1 1/2 pounds fresh black-eyed peas, shelled (about 2 cups) *
3/4 pound smoked pork chops, diced
kosher salt
white rice
* Or 1 can pre-cooked black-eyed peas, rinsed and drained
In a large pot, melt the butter over medium heat. Stir in the flour and stir occasionally until the roux turns dark brown and smells nutty, about 15 to 20 minutes.
Add the onion, bell pepper, and celery to the roux; reduce heat and cook covered, stirring occasionally, until vegetables are softened, about 10 minutes. Add Cajun Spice Blend, cayenne, salt, and pepper, and cook for one minute. Add the broth, Worcestershire sauce, and okra and bring to a simmer, stirring occasionally. Simmer over medium-low until flavors meld, at least 45 minutes.
Stir the black-eyed peas and pork into the gumbo. Return to a simmer. Start cooking the rice in salted water at this time - it will be your “timer” for when the gumbo is done. When rice is done—about 20 minutes later—scoop rice into bowls and top with gumbo.
Serves 4-6.
Labels: black-eyed peas, good luck, gumbo, new year, okra, smoked pork, traditions
