Black-Eyed Peas and Gumbo

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 1/2 cups chopped okra
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3 cloves garlic, peeled and minced
• 4 cups water
• 2 cups chopped tomatoes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 1/2 pound cooked ham, cubed
• 1 (15.5 ounce) can black-eyed peas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1/3 cup vegetable oil in a large heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, until a deep brown roux forms, about 15 minutes. Watch closely so it does not scorch.

2. Add the chopped onion, celery and garlic to the roux and stir for 5 minutes until softened.

3. Stir in the chopped okra and cook for 5 minutes, then add the chopped tomatoes.

4. Pour in the water and add the bay leaves, dried thyme, salt, cayenne pepper and black pepper. Bring to a boil.

5. Reduce the heat to low, cover partly and simmer for 30 minutes, stirring now and then, until the okra is tender.

6. Meanwhile, heat the 2 tablespoons vegetable oil in a small skillet over medium heat and cook the cubed ham for 4 to 5 minutes until lightly browned and heated through.

7. Add the black-eyed peas, drained and rinsed, and the cooked ham to the pot. Simmer 10 minutes more.

8. Remove the bay leaves, stir in the chopped parsley and taste for seasoning before serving hot.