Shredded Pork and Sausage Gumbo with Blackeyed Peas

As you may have surmised from all the NOLA posts, I love gumbo. It has to be one of THE GREAT food creations in all the world. This one is based on a recipe by Donald Link, chef at Herbsaint and Cochon in New Orleans. I smoked the pork for this, but would recommend that you just buy the meat from your best local BBQ spot. There are times when doing it yourself brings diminishing returns. Fresh okra wasn't available when I made this, but frozen worked out very well.

SHREDDED PORK AND SAUSAGE GUMBO WITH BLACKEYED PEAS

• 1 1/2 cups all-purpose flour
  
• 1 cup vegetable oil
  
• 2 cups yellow onion, finely diced
  
• 1 cup green pepper, finely diced
  
• 1/2 cup celery, finely diced
  
• 3 tablespoons garlic, finely chopped
  
• 6 quarts chicken stock, unsalted
  
• 1 1/2 pounds okra fresh okra, sliced into rounds
  
• 2 tablespoons oil to cook the okra
  
• 2 to 4 cups blackeyed peas
  
• 1 1/2 pounds, smoked, pulled, shredded pork
  
• 2 tablespoons file powder
  
• 1 tablespoon fresh thyme, chopped
  
• 1 tablespoon chile powder
  
• 1 tablespoons paprika (I use smoked Spanish paprika)
  
• 3 tablespoons black pepper
  
• 1 tablespon cayenne pepper
  

FOR THE GREENS

• 2 cups cooked collard greens (use whatever is available)
  
• 1 pound smoked sausage, cut into 1/4-inch rounds
  
• 1 white onion, finely chopped
  
• 1 tablespoon granulated sugar
  
• 1 teaspoon white vinegar
  

Prepare a dark roux with the flour and oil.

 As soon as the roux is just past a red color and turning back to brown, add the diced vegetables and chopped garlic.

Add the stock, stirring frequently,bring to a simmer. Simmer for about 1 hour while stirring often. Skim off all the the fat that rises to the top.

Fry the sausage in the skillet until it browns. Remove sausage,but leave the fat in the skillet. Add the greens and onions and saute until the onion is soft. Add the sausage to the greens mixture along with the sugar, vinegar, hot sauce and salt and pepper.

Saute the okra in oil until it is lightly browned. Add the okra,blackeyed peas, greens and sausage, pork and seasoning. Serve over cooked rice. 

So good!