Gumbo Z'Herbes (Green Gumbo)
Gumbo Z'Herbes (Green Gumbo) recipe 54
Ingredients
| 10 | ounces |
spinach
fresh, or 10 oz package frozen leaf spinach |
|
| 10 | ounces |
mustard greens
fresh, or 10 oz pkg frozen mustard greens |
* |
| 10 | ounces |
turnip greens
fresh, or 10 oz pkg frozen turnip greens |
* |
| 10 | ounces |
collard greens
fresh, or 10 oz pkg frozen collard greens |
* |
| ½ | medium |
cabbage
shredded |
* |
| 2 | each |
bay leaves
minced |
* |
| 1 | teaspoon |
basil
dried |
* |
| 1 | teaspoon |
thyme
dried |
* |
| 1 | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
allspice
ground |
* |
| ⅛ | teaspoon |
cloves
ground |
* |
| ¼ | teaspoon |
nutmeg
fresh grated |
* |
| 4 | quarts |
chicken broth
|
* |
| 1 | pound |
pork
lean, boneless |
|
| 1 | pound |
smoked ham
|
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 4 | each |
celery stalks
chopped |
|
| 1 | large |
green bell peppers
chop |
|
| 4 | large |
garlic cloves
chopped |
* |
| 2 | tablespoons |
sugar
|
|
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 | x |
cayenne pepper
|
* |
| 24 | each |
oysters
shucked, with liquor |
|
| 12 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
parsley leaves
flat-leaf, minced |
|
| 3 ½ | tablespoons |
file' powder
|
* |
| 5 | cups |
rice
hot, cooked |
|
| Seasoning mix | |||
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
* |
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
garlic powder
|
|
Directions
Wash fresh greens; tear into small pieces. Remove large stalks and ribs. (If using frozen greens, thaw and drain before proceeding).
Place cleaned or thawed greens, cabbage, bay leaves, basil, thyme, oregano, allspice, cloves, and nutmeg into a large soup pot.
Add stock and enough water to cover greens by 3 inches. Bring to a boil. Reduce heat.
Cover; simmer while preparing remaining ingredients. Prepare Seasoning Mix.
Cut pork and ham into bite-size pieces. Add meats to Seasoning Mix.
Shake to coat lightly. Set seasoned meat aside while oil heats.
Heat oil in a large, heavy skillet over medium-high heat.
When oil is very hot, add seasoned meat; stir until brown on all sides.
Remove browned meat with a slotted spoon; add to simmering greens.
Reduce heat to medium; add onions, celery, bell pepper, and garlic to skillet.
Cook until vegetables are wilted, about 5 minutes. Remove vegetables with a slotted spoon; add to simmering greens.
Stir in sugar; simmer, uncovered for one hour. Season to taste with salt, black pepper and cayenne. Cover; simmer 2 hours.
About 10 minutes before serving, GENTLY stir in oysters with their liquor, green onions, and parsley. Cook until edges of oysters curl. Spoon about ½ cup rice into each soup bowl.
Spoon gumbo over rice; top with a pinch of file powder.
To prepare Seasoning Mix: Place all ingredients in a large plastic bag and shake to combine.
about 4 years ago
This is the best recipe, I've been making this particular one for years, except don't use chicken broth or the pound of pork. I get a big 2-3 lb. ham-on-bone. I boil the ham first, remove it from the pot and chill the broth. Then I scrape off the fat, and then throw all the ingredients (minus the ham) into the pot, and boil it a few hours. I cut the ham into bite-size pieces while the greens are starting to boil, then throw those back into the gumbo. I still add the "seasoning" mix with the paprika, etc., straight into the pot. It turns out wonderful every time. My guests recoil in horror when they first see it, because it honestly looks like pond scum once it's cooked, but they eat it ALL when they taste it, because it's simply irresistable. Even my kids love it. It sounds like a hassle to do it that way, but it's really easy. I even use frozen greens. I've put the oysters in it, but honestly it added nothing to the flavor and was a waste of good oysters... I'd rather serve them fried on the side.