Black-Eye Pea Gumbo
An easy, healthy gumbo. Serve with corn bread and salad or cole slaw to complete your meal. Yummy!
An easy, healthy gumbo. Serve with corn bread and salad or cole slaw to complete your meal. Yummy!
- 3/4 pounds pork tenderloin (i like to substitute ham)
- 2 15-oz cans black-eye peas undrained
- 1 14.5-oz can fat free beef broth
- 1 16-oz package frozen vegetable gumbo mix
- 1 t dried parsley flakes
- 2 t hot sauce
- 1/2 t dried thyme
- 1/2 t ground red pepper
- garlic minced, equal to 2 cloves
- 2 - bay leaves (if desired)
- Carbohydrate 79.41995 g
- Cholesterol 218.4 mg
- Fat 15.90838 g
- Fiber 22.9674000467062 g
- Protein 95.37984 g
- Saturated Fat 5.05316 g
- Serving Size 1 1 Recipe (1303g)
- Sodium 2199.207 mg
- Sugar 56.4525499532938 g
- Trans Fat 2.364372 g
- Calories 821 calories
Step-by-step
- Trim fat from Pork Loin and cut into bite size pieces.
- Brown in dutch oven coated with cooking spray.
- Stir in peas and next 8 ingredients and bring to a boil.
- Simmer until vegetables and meat are done.
- Discard bay leaves if using.
Distinguishing Profiles
Traditional gumbos rely on a dark roux made from flour and fat to build body, whereas this variation uses starch-rich black-eye peas and frozen okra blends to achieve thickness without flour. Searing pork tenderloin pieces in a heavy Dutch oven until a deep golden crust forms develops foundational umami through the Maillard reaction. Simmering the mixture gently rather than maintaining a aggressive boil prevents the lean pork from toughening into dry protein fibers.Strategic Accompaniments
Heavy starches like cornbread or steamed white rice balance the high sodium content of canned broths and legumes by absorbing excess liquid. Acidic salads dressed with vinaigrette cut through the earthy density of the peas and the concentrated heat from ground red pepper and hot sauce. Serving the bowls alongside warm muffins provides textural contrast against the soft consistency of the stewed vegetables.Make-Ahead Protocols
Leftovers improve over twelve hours in the refrigerator as starches fully hydrate and spices meld uniformly. Transfer the cooled mixture into airtight glass containers, maintaining a safe storage window of three to four days below 40 degrees Fahrenheit. Reheat individual portions on the stovetop over medium-low heat, adding a splash of water if the consistency becomes too thick during storage.
