Green Gumbo with Red Field Peas
Tuesday, October 12, 2021
The Fall season chill bringing soups to be on the mind and first up is Green Gumbo with Red Field Peas. Most gumbos are known for their mix of poultry, seafood, and pork. Green gumbos are a bit earthier highlighting greens and red peas.
Ingredients
1 cup Red Field Peas
4 Tbsp. vegetable oil
4 Tbsp. all-purpose flour
2 medium yellow onions, diced
2 stalks celery, diced
1 medium green bell pepper, diced
4 garlic cloves, minced
2 Tbsp. Tabasco
3 lbs. greens, cleaned and chopped
2 qt. chicken stock
3 bay leaves
Filé
Instructions
Soak the Red Field Peas overnight in a bowl of water to cover by several inches.
The next morning, drain the Red Field Peas and set aside.
Heat the vegetable oil in a large Dutch oven over medium heat.
Whisk the flour into the oil. Constantly stirring until it reaches a golden brown.
Add the onions, celery, bell pepper and garlic. Strirring often, until soft, 8 - 10 minutes.
Add the chicken stock, Tabasco. Increase the heat and bring to a boil.
Reduce the heat to medium and keep to a simmer.
Add the greens, Red Field Peas and bay leaves.
Season with Kosher salt and pepper.
Allow the gumbo to simmer until the green and Red Field Peas are tender. Approximately 1 hour.
Stir in the file powder for taste. Remove the bay leaves.
Serve the gumbo over white long grain white rice.
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Main
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