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Gumbo Z'Herbes (Green Gumbo)

 

Gumbo Z'Herbes (Green Gumbo) recipe
57

Yield

8

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

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
*
teaspoon cloves
ground
*
¼ teaspoon nutmeg
fresh grated
*
4 quarts chicken broth
*
1 pound pork
lean, boneless
1 pound smoked ham
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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.

over 4 years ago

Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 98128% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 1055mg 44%
Total Carbohydrate 40g 40%
Dietary Fiber 4g 15%
Sugars g
Protein 107g
Vitamin A 31% Vitamin C 72%
Calcium 11% Iron 59%
* based on a 2,000 calorie diet How is this calculated?

 

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