Savory New Orleans Pork Gumbo
Indulge in the rich and bold flavors of this Savory New Orleans Pork Gumbo, a true Southern classic that brings warmth and comfort to your dining table. This hearty dish showcases tender pork tenderloin, which is enhanced by a mélange of vibrant vegetables and spices, creating a delightful medley of textures and tastes. Stewed tomatoes, okra, and succotash come together in a simmering pot, creating a gumbo that's both satisfying and nourishing. Perfect for a cozy family dinner or to impress guests at your next gathering, this recipe is sure to become a beloved staple in your home.
4
Servings
130
Calories
12
Ingredients
Ingredients
Pork Tenderloin
1 lb (cut into 1/2-inch cubes)
Nonstick Cooking Spray
as needed (for greasing the pot)
Butter
1 tablespoon (unsalted)
All-Purpose Flour
2 tablespoons (for thickening)
Water
1 cup (for liquid base)
Stewed Tomatoes
1 (16 ounce) can (undrained)
Frozen Cut Okra
1 (10 ounce) package (thawed)
Frozen Succotash
1 (10 ounce) package (thawed)
Beef Bouillon Cube
1 (for flavor enhancement)
Black Pepper
1 teaspoon (for seasoning)
Hot Pepper Sauce
1 teaspoon (for added spice)
Bay Leaf
1 (for aromatic flavor)
Instructions
1
Begin by cutting the pork tenderloin into 1/2-inch cubes to ensure even cooking.
2
Coat a large Dutch oven with nonstick cooking spray and heat it over medium heat until hot.
3
Add the pork cubes to the pot and cook for approximately 4 minutes, stirring occasionally, until the pork is browned on all sides. Remove the pork from the Dutch oven and set aside.
4
In the same Dutch oven, melt 1 tablespoon of butter over medium heat. Once melted, stir in 2 tablespoons of all-purpose flour.
5
Cook the flour mixture, stirring constantly, until it develops a deep brown color, being careful not to let it burn. This will create a roux for your gumbo.
6
Gradually whisk in 1 cup of water, smoothing out the mixture until there are no lumps.
7
Return the browned pork to the pot and add the stewed tomatoes, thawed okra, thawed succotash, and the beef bouillon cube.
8
Season with 1 teaspoon of black pepper and 1 teaspoon of hot pepper sauce, then toss in the bay leaf.
9
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
10
Before serving, remember to remove the bay leaf and enjoy your flavorful New Orleans Pork Gumbo!
Nutrition Information
5g
Fat
11.25g
Carbs
9.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory New Orleans Pork Gumbo?
It is a rich and bold Southern classic dish featuring tender pork tenderloin, vibrant vegetables, and a medley of spices.
What type of meat is used in this gumbo?
The recipe calls for 1 lb of pork tenderloin.
How many servings does this gumbo recipe make?
This recipe makes 4 servings.
How many calories are in a serving of this gumbo?
Each serving contains 130 calories.
What vegetables are included in the recipe?
The gumbo includes stewed tomatoes, cut okra, and succotash.
How should the pork tenderloin be prepared?
The pork tenderloin should be cut into 1/2-inch cubes for even cooking.
How long should I brown the pork?
Cook the pork cubes for approximately 4 minutes, stirring occasionally, until browned on all sides.
What equipment is needed to cook this dish?
A large Dutch oven is recommended for this recipe.
How do you make the roux for this gumbo?
Melt 1 tablespoon of butter over medium heat and stir in 2 tablespoons of all-purpose flour.
What color should the roux be?
The roux should be cooked until it develops a deep brown color, taking care not to burn it.
What liquid is used as the base for the gumbo?
One cup of water is whisked into the roux to create the liquid base.
Should the stewed tomatoes be drained?
No, use one 16-ounce can of undrained stewed tomatoes.
Do the frozen vegetables need to be thawed?
Yes, both the frozen okra and the frozen succotash should be thawed before adding them to the pot.
What seasonings give the gumbo its spice?
The dish is seasoned with 1 teaspoon of black pepper and 1 teaspoon of hot pepper sauce.
Is there an aromatic herb used in this recipe?
Yes, one bay leaf is added during the simmering process for aromatic flavor.
How long should the gumbo simmer?
The gumbo should simmer on low heat for 15 minutes.
What is the protein content per serving?
Each serving contains 9.5g of protein.
How much fat is in this recipe?
There are 5g of fat per serving.
How many carbohydrates are in one serving?
One serving contains 11.25g of carbohydrates.
What kind of bouillon is used for flavor?
The recipe uses one beef bouillon cube for flavor enhancement.
What should be done with the bay leaf before serving?
The bay leaf should be removed from the pot before serving the gumbo.
What is the thickness of the pork cubes?
The pork tenderloin should be cut into 1/2-inch cubes.
What is the purpose of the flour in this recipe?
The all-purpose flour is used to create a roux, which acts as a thickener for the gumbo.
How much butter is required?
The recipe calls for 1 tablespoon of butter.
Is this recipe considered Southern cuisine?
Yes, it is described as a true Southern classic.
What is the package size for the frozen okra?
Use one 10-ounce package of frozen cut okra.
What is the package size for the frozen succotash?
Use one 10-ounce package of frozen succotash.
How do you prevent the pork from sticking to the pot?
Coat the Dutch oven with nonstick cooking spray before heating.
At what heat level should the gumbo be brought to a boil?
Bring the mixture to a boil over medium-high heat.
Is this gumbo suitable for a family dinner?
Yes, it is described as perfect for a cozy family dinner or for impressing guests.