NEW YEAR’S DAY BLACK-EYED PEA, CABBAGE AND HAM GUMBO

I made this recipe last year from the John Folse garden cookbook. I was a bit skeptical, but the recipe delivers.

Comment:
This gumbo is the perfect solution to get all those important New Year’s Day ingredients such as black-eyed peas and cabbage to the dinner table without serving them in the traditional casserole style.

Ingredients:
2 (15.5-ounce) cans of black-eyed peas, with liquid
3 cups (½-inch) diced cabbage
1 pound sugar-cured smoked ham, diced ¾-inch
½ cup vegetable oil
¼ cup bacon fat
1 cup flour
2 cups diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
¼ cup minced garlic
2 quarts chicken stock or water, divided
½ pound sliced smoked sausage
½ cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Method:
In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3–5 minutes or until vegetables are wilted. Blend in minced garlic and sauté an additional 3 minutes, stirring occasionally. Add chicken stock, one ladle at a time, stirring constantly until a soup-like consistency is achieved. Reserve remaining stock for later. Stir in ham and smoked sausage then bring to a rolling boil. Reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency. Stir in black-eyed peas with liquid, cabbage, green onions and parsley. Season to taste with salt, black pepper and granulated garlic. Return to a low boil and simmer until cabbage is fully cooked, 20–30 minutes. Serve immediately.