Black Eyed Pea Gumbo
|Pork tenderloin||3⁄4 Pound (1 Tenderloin)|
|Vegetable cooking spray||1|
|Canned black-eyed peas||30 Ounce (Undrained, 2 Cans, 15 Ounce Each)|
|Canned no salt added beef broth||14 1⁄4 Ounce (1 Can)|
|Frozen vegetable gumbo mix||16 Ounce (1 Package)|
|Dried parsley flakes||1 Tablespoon|
|Hot sauce||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain rice||2 1⁄2 Cup (40 tbs) (Cooked Without Salt Or Fat)|
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.
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.
To serve, place 1/2 cup rice into each of 5 bowls; ladle 1 1/2 cups gumbo over each serving.