This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.

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Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.

  • Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.

  • Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.

  • Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.

  • Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.

  • Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.

  • Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.

Cook's Note:

You can make your own roux, (browned oil and flour), but the pre-made roux is so easy and convenient, cooked perfectly every time, and tastes just the same as if you spent 45 minutes making your own.

Allow the gumbo to simmer for a while before adjusting the seasoning. A really good smoked sausage will release plenty of seasoning on its own.

An 8 to 9 pound Boston butt (pork shoulder roast) will yield about 6 pounds of cubed pork.

Nutrition Facts

568 calories; protein 34.6g 69% DV; carbohydrates 35.7g 12% DV; fat 32.2g 50% DV; cholesterol 89.3mg 30% DV; sodium 2025.5mg 81% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
01/19/2015
I made this gumbo as is. It makes a lot. I used a 20 quart stock pot and have plenty for the freezer. It was delicious!! It is the most unique and best flavored gumbo I have had and I was a chicken sausage gumbo fan before this one. I love the the combination of the black eyed peas mustard greens and the pork with all these seasonings. This will be my New Years Day gumbo from now on! Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2015
I made this gumbo as is. It makes a lot. I used a 20 quart stock pot and have plenty for the freezer. It was delicious!! It is the most unique and best flavored gumbo I have had and I was a chicken sausage gumbo fan before this one. I love the the combination of the black eyed peas mustard greens and the pork with all these seasonings. This will be my New Years Day gumbo from now on! Read More
(4)
Rating: 5 stars
01/23/2017
Let me say first that this is one of my favorite recipes. I've made it a half dozen times in various settings and it always gets lots of compliments. With that said... First of all I can't even imagine making the full recipe. I cut it down to 1/3 of what's called for and that easily feeds 6-8 probably 10. Sometimes I make it just for me and my wife and we split up the leftovers among friends at work. Secondly play around with the ingredients. I started with the way it's written here but have gone through various permutations. I cut the okra. It makes the gumbo slimy. I've replaced the pork butt with chicken thighs. Added extra mustard greens. I'm thinking about trying some shrimp and/or crabmeat next time. I think that the mustard greens black-eyed peas and smoked sausages are a must but that's just personal taste. Use this as a base recipe and you'll do well. Read More
(1)
Rating: 5 stars
01/06/2019
Ended up halving the recipe as best I could and removed some things the wife didn t like. Turned out great. The 3.5 hours all-in was pretty close. Made great leftovers Read More
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Rating: 5 stars
12/30/2018
This is one of my favorite dishes. I used the fresh collard greens with the black eye peas that needed to be cooked. It was awesome. Now everyone wants me to cook it for all of us on New Years Eve. Read More
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