Gumbo Des Herbes
Yield
8 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
mustard greens
|
*
|
| 1 | bunch |
collard greens
|
* |
| 1 | bunch |
turnip greens
|
* |
| 1 | bunch |
watercress
|
*
|
| 1 | bunch |
beets
tops |
*
|
| 1 | bunch |
carrot tops
|
* |
| 1 | bunch |
spinach
|
|
| ½ | each |
iceberg lettuce
|
*
|
| ½ | each |
cabbage
|
|
| 2 | medium |
onions
chopped |
|
| 4 | each |
garlic cloves
mashed |
|
| 1 | pound |
sausage
smoked |
|
| 1 | pound |
smoked ham
|
|
| 1 | pound |
stewing beef
|
|
| 1 | pound |
beef brisket
boneless |
|
| 1 | pound |
hot chaurice
|
* |
| 5 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | tablespoon |
file' powder
|
* |
| 1 | x |
rice
steamed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
mustard greens
|
*
|
| 1 | bunch |
collard greens
|
* |
| 1 | bunch |
turnip greens
|
* |
| 1 | bunch |
watercress
|
*
|
| 1 | bunch |
beets
tops |
*
|
| 1 | bunch |
carrot tops
|
* |
| 1 | bunch |
spinach
|
|
| 0.5 | each |
iceberg lettuce
|
*
|
| 0.5 | each |
cabbage
|
|
| 2 | medium |
onions
chopped |
|
| 4 | each |
garlic cloves
mashed |
|
| 453.6 | g |
sausage
smoked |
|
| 453.6 | g |
smoked ham
|
|
| 453.6 | g |
stewing beef
|
|
| 453.6 | g |
beef brisket
boneless |
|
| 453.6 | g |
hot chaurice
|
* |
| 75 | ml |
all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
thyme
|
*
|
| 15 | ml |
file' powder
|
* |
| 1 | x |
rice
steamed |
*
|
Directions
Thoroughly wash all greens to remove grit and pick out bad leaves; place in a large pot with omion and garlic.
Cover with waterand boil for 30 minutes.
Drain cooked greens, reserve liquid.
Purée greens in a food processor or grind in a meet grinder; set aside.
Meanwhile, cut meats and sausages into bite-size pieces.
Place smoked sausage, ham, stew meat and brisket in a 12-quart stock pot; add two cups reserved liquid from greens and steam for 15 minutes.
Place chaurice in a skillet and steam until all grease is cooked out; remove chaurice from skillet and set aside.
Stir flour into chaurice drippings in skillet and cook for five minutes or until flour is cooked (it does not have to brew).
Pour roux over meat in stock pot, stirring well.
Add puréed greens and two quarts of the reserved liquid from greens; simmer for 20 minutes.
Add chaurice, salt, cayenne and thyme, stirring well.
Simmer for 40 minutes. Stir in file powder and remove from heat.
Serve over rice.
