Pork Black-Eyed Pea and Collard Greens Gumbo

Instructions: 

For the Pork Butt: Combine cubed pork with salt, black pepper, thyme and chili flake.  Roast at 375 F for 15 minutes or until well browned.  Remove reserve pork and drippings for final gumbo.

For the Pork stock: Heat a large stockpot and  2 Tbsp. canola until smoking add ham hocks. Cook 5 minutes.  Add onion, celery, carrot, garlic, bay leaves, tomato, tomato paste, paprika, wine, and water. Bring to a boil then simmer 1 hour.  Strain stock and hock, reserve.

For the Roux: In a heavy gauge pot add oil on medium high heat.  Add flour and whisk frequently. The desired color is dark brown sugar, it will take 30 minutes to reach this stage. Burned flour will make a bitter tasting roux.  Add roux vegetables and spices, reduce heat and cook for 5 minutes.

Add the stock, roasted pork, pork drippings and black eye peas to the roux, simmer 1 hour 15 minutes.  Skim fat as needed as it rises to the top.  Add collards and cook 20 minutes. Serve.

Read our interview with Chef Donald Link, here—or try out some of the other recipes he's shared with Country Roads over the years: Whole Grilled Redfish, Crab and Eggplant Gratin, Olive Salad, and this Smoked Tuna Appetizer. 

Read more about Black-eyed Peas, and find more recipes for New Years, here.