Gumbo - New Year’s Day Black-Eyed Peas, Cabbage, & Collards Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. vegetable oil
1 ½ c. all-purpose flour
2 c. diced yellow onion
2 c. diced green bell pepper
2 c. diced celery
1 large cabbage roughly chopped
4 Tbsp. chopped garlic
2 cans RoTel tomatoes
2 c. chopped smoked sausage or andouille, rendered in boiling water for 5 minutes
2 lbs. chicken thighs, boneless, skinless, diced
6 qts. chicken stock
2 c. black-eyed peas, cooked and drained (may used canned, drained)
1 lg. bunch collards greens, washed and slice into ribbons (may use canned seasoned & drained)
2 Tbsp. salt
2 Tbsp. ground black pepper
Hot sauce, to taste
Cajun/Creole seasoning on the table (Optional)
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Directions: |
Directions:In a large heavy-bottom pot, heat the vegetable oil over medium-high heat. Slowly whisk in the flour and continue stirring with a flat-bottom spoon, scraping the bottom of the pan occasionally, until the roux is dark brown, 20 to 30 minutes.
Add the onion, bell pepper, celery, cabbage, and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the RoTel tomatoes, the smoked sausage, the diced chicken and stir. Add the stock and bring to a simmer, stirring occasionally.
Simmer over medium-low heat, skimming occasionally, until flavors meld, at least 45 minutes. Stir the black-eyed peas and collard greens into the gumbo. Return to a simmer, then season with salt, pepper and hot sauce. Serve over cooked rice, cheese grits, or mustard potato salad with Cajun or Creole seasoning for your guests to add, if they wish. Enjoy good health and prosperity for the coming year!
Serves 12 - 16 |
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