https://www.food.com/amp/recipe/new-orleans-pork-gumbo-171548
My sister Diana sent me this recipe, and we went back and forth about what she puts in her Gumbo and what is traditional. I haven't used succotash and cut okra in my Gumbo, but some folks like it that way. It can be made with all sorts of ingredients. If you aren't a pork eater, just omit the pork tenderloin. Some cooks use lean beef and prepare this dish in the same manner.
READY IN: 35 mins
SERVES: 4
INGREDIENTS
1 lb pork tenderloin
nonstick cooking spray
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup water
1 (16 ounce) can of stewed tomatoes, undrained
1 (10-ounce) package of frozen cut okra
1 (10-ounce) package of frozen succotash
1 beef bouillon cube
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 bay leaf
Sliced pork into 1/2-inch cubes. Spray a large Dutch oven with cooking spray. Heat over medium heat until hot. Add pork; cook and stir for 4 minutes or until pork is browned. Remove the pork from the Dutch oven. Melt butter in the same Dutch oven. Stir in flour.
Cook and stir until the mixture is dark brown but not burned. Gradually whisk in water until smooth.
Add pork and the remaining ingredients. Bring to a boil. Reduce heat to low; simmer for 15 minutes.
Remove bay leaf before serving.
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