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Blackeyed Pea Gumbo
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 1 (12 oz.) package Melissa’s Okra (ends trimmed; sliced into 1/8 inch rounds)
- 1/2 pound Andouille Sausage or Keilbasa Sausage (cut into 1/2 inch slices)
- 1/2 pound Hot Linguica Sausage (cut into bite size pieces)
- 1/2 pound chicken breast (cut into bite size pieces)
- 1 cup cipolline onions or cipolla onions (diced small)
- 1 cup organic celery (diced small)
- 1 cup organic green bell pepper (diced small)
- 3 cloves organic garlic (roasted and minced)
- 4 cups chicken broth
- 2 cups organic tomatoes (chopped)
- 1/3 cup organic parsley (chopped)
- 1 teaspoon Organic My Grinders Coase Sea Salt
- 1/2 teaspoon Organic My Grinders Rainbow Peppercorns
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 1/2 teaspoon file powder
- 1/3 cup Cold Water
- 1 package Melissa’s Steamed Black Eyed Peas
- Tabasco Sauce (if desired) (to taste)
- First, begin by making a roux.
- In a saucepan, melt the 1/3 cup of butter and whisk in the flour, over medium heat.
- Whisking constantly, cook until a golden brown roux is formed, about 10 – 15 minutes. Set aside.
- In a sauté pan, melt the 2 tablespoons of butter and heat the olive oil and vinegar. Add the okra and, while stirring often, fry the okra for 10-15 minutes until no longer slimy. Remove the okra with a slotted spoon and set aside.
- In a large pot, render the sausages and brown the chicken over medium-high heat.
- Stir in the onion, celery, bell pepper and garlic and sweat over medium-low heat, until tender.
- Thoroughly blend the roux into the sausage, chicken and vegetable mixture.
- Stir in the chicken broth, tomatoes, parsley, salt, pepper, cayenne, paprika and bay leaves.
- Bring to a boil, reduce the heat and simmer 20 minutes, stirring occasionally.
- Dissolve file powder in cold water and add to the gumbo.
- Stir in steamed blackeyed peas and fried okra and heat through.
- Remove bay leaves and serve in soup bowls with a splash of tabasco, if desired.
Recipe suggestions: Serve over white rice.
