Title: Black-eyed peas and pork gumbo
 Categories: Pork, Soups & ste
      Yield: 8 Servings
 
    1/3 c  Oil
    1/3 c  All-purpose flour
      2 tb Oil
  1 1/2 c  Sliced fresh okra; (frozen
           -OK. add with tomatoes)
      1 c  Chopped onions
    3/4 c  Chopped celery
      3    Cloves garlic ; minced
      4 c  Water
      2 c  Chopped tomatoes ; Or 1 can
           -14.5-oz can whole tomatoes,
           -drained, cut up
    1/3 c  Chopped fresh parsley
  1 1/2 ts Salt
    1/2 ts Dried thyme leaves
    1/4 ts Cayenne pepper
    1/4 ts Black pepper
      2    Bay leaves
    3/4 lb Pork chops;well trimmed,
           -boned- cubed OR 1/2 lb.
           -cubed cooked ham
      1 cn (15-oz.) black-eyed peas;
           -undrained

MMMMM--------------------------TOPPINGS-------------------------------
      2 c  Hot cooked rice
    1/4 c  Chopped fresh parsley
    1/4 c  Chopped green onions; if
           -desired
 
  Heat 1/2 cup oil in small saucepan or skillet over medium-low heat
  until hot. Using a wire whisk, stir in flour. Cook 5 to 7 minutes or
  until golden brown, stirring constantly. Set aside.
  
  Heat 1 to 2 tablespoons oin in 3-quart heavy saucepan or 4-quart
  Dutch oven over medium heat until hot. Add okra(if fresh),onions,
  celery and garlic; cook 8 to 10 min. or until vegetables are tender,
  stirring occasionally. Stir in flour mixture until well blended . Add
  water, tomatoes(okra if frozen,but thawed) 1/3 cup parsley, salt,
  thyme, cayene pepper and bay leaves. Bring to a boil. Reduce heat ;
  simmer 20 minutes. Add cubed pork; cook an additional 15 to 20
  minutes or until pork is tender and no longer pink. Stir in black
  eyed peas; cook until thoroughly heated. Remove bay leaves. Ladle
  gumbo into 8 individual soup bowls; top each with 1/4 cup rice.
  Sprinkle servings with 1/4 cup parsley and green onions.