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Black-Eyed Pea Gumbo

Yield 5 servings.

Ingredients

  • 1 (3/4-pound) pork tenderloin
  • Vegetable cooking spray
  • 2 (15-ounce) cans black-eyed peas, undrained
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • 1 (16-ounce) package frozen vegetable gumbo mix
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons hot sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground red pepper
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 1/2 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 424
  • caloriesfromfat 7 %
  • fat 3.3 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 0.8 g
  • protein 31.6 g
  • carbohydrate 65.8 g
  • fiber 0.0 g
  • cholesterol 44 mg
  • iron 0.0 mg
  • sodium 594 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from pork; cut pork into bite-size pieces. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add pork, and cook until browned on all sides, stirring often.

  2. Stir in peas and next 8 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender. Remove and discard bay leaves.

  3. To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.

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