Cochon and Cochon Butcher in New Orleans are two yummy restaurants. A few years ago before I had eaten there, I looked up their menu online and was interested to see that they had some recipes posted. One was for a black-eyed pea gumbo. I was intrigued and saved the recipe.
Over the last few years I always thought about making that recipe, but it always seemed like something my guests would be weirded out at. Finally I decided to just make it and see what happened. I got all the ingredients before actually reading the recipe, and seeing that the pork was to be smoked. My husband was at work and the weather report was calling for rain the next day, so if it was going to be smoked it was going to be me doing it. After consulting with both my dad and my husband on the phone (many phone calls!) I was proud to say I smoked the meat all on my own. I used pecan wood and a Hunters Game Rub from the Baton Rouge company Red Stick Spice. I was so excited by the great smoke ring the meat had.
And my guests? Loved it. In fact, the guest that was the most skeptical asked for the recipe! It had a ton of flavor and wasn’t hard at all to make – instead of smoking the meat you could always go to a bbq joint and get some already smoked pork. I’m sure the original recipe intended for you to use fresh black eye peas and greens, but I just didn’t have the time and the canned worked just fine. There was not a whole lot of black eye peas, if you want more of that you can use two cans.
Smoked Pork and Black Eyed Pea Gumbo
Recipe adapted from Cochon
1 cup oil/bacon grease
1 cup all-purpose flour
4 slices bacon
1 carton chicken broth
1 carton beef stock
1 can chicken broth
1 can beef broth
1 package frozen seasoning blend
1 spoon minced garlic
1 tbsp chili powder
1 tbsp thyme
2 tbsp file’ powder
4 tbsp Creole seasoning
1/2-3/4 tbsp salt
6 cups water
1 can black eye peas, rinsed and drained
1 can turnip greens, liquid drained (I used the Glory brand seasoned greens)
3 lb. smoked pork butt, cubed
1 can Rotel tomatoes
1 package sausage, cut into small rounds
In a small skillet, cook the four slices bacon until crisp. Set the bacon aside and pour the bacon grease into a 1 cup measuring cup. Add vegetable oil to the bacon grease, until it makes 1 cup oil/bacon grease. Pour the oil into a large stockpot and heat over medium heat. Once the oil is hot, add the flour and make a roux – you want it to be the same brown as a paper bag. Stir often, getting the corners of the pot to prevent burning.
Once the roux has reached the desired color, add your seasoning blend and minced garlic. Cook, stirring often until the vegetables are tender, thenadd the water to break up the roux. Once it comes to a slow boil again, add the rest of the ingredients. Crumble the bacon and add it in as well. Simmer a few hours, stirring occasionally. Skim the oil off of the top then taste for seasonings. Serve over rice or potato salad, or bot