Florida Mullet Black-Eyed Pea Gumbo
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 pound cooked mullet meat (smoked, grilled, or broiled)
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon anise seed
2 teaspoons granulated sugar
1 fresh jalapeño pepper, seeded and chopped
2 (15-ounce) cans black-eyed peas, drained and rinsed
1(10-ounce) package frozen cut okra, thawed
2 (20-ounce) cans diced tomatoes
1/2 cup chopped fresh flat-leaf parsley
Salt and ground black pepper to taste
- Break mullet meat into bite-sized portions and set aside.
- In a large stockpot, sauté onion, celery and garlic in butter until tender.
- Add flour and blend well. Stir in wine, oregano, basil, thyme, anise, sugar, peppers, black-eyed peas, okra and tomatoes. Cover and simmer for 30 minutes.
- Add cooked mullet meat, parsley, salt and pepper to taste. Simmer for 10 minutes, or until meat is heated through. Serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 290; Calories From Fat: 61; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 47mg; Total Carbs: 34g; Protein: 25g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.