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Gumbo Z'Herbes




Source of Recipe


June Soniat


Recipe Introduction


Serves 8 to 10.


List of Ingredients




2 bunches fresh spinach or 2 - 1 lb. pkg frozen spinach
1 bunch each, fresh turnip, mustard and collard greens OR
1 - l lb. pkg, chopped frozen turnip, mustard and collards
1 bunch fresh parsley, coarsely chopped
1 bunch green onions, coarsely chopped
1 cup celery, coarsely chopped
1 cup bell pepper, coarsely chopped
1/2 pound slab bacon, cut in large pieces
2 1/2 quarts (10 cups) water or stock
4 tablespoons vegetable oil
2 onions, finely chopped
1 pound boiled ham, diced in 1/2 inch cubes
1 pound andouille sausage, diced
3 bay leaves
1/2 teaspoon thyme
1/4 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 stick butter, softened
5 tablespoons flour
3 cloves garlic, minced
Cooked rice

Recipe



Wash all the fresh greens thoroughly, taking care to remove all sand and to trim off any tough stems or discolored outer leaves. After the greens are washed (or if using frozen greens, removed from package) place them along with the parsley, green onions and slab bacon in a stock pot; add the water. Bring the liquid to a boil and immediately reduce the heat and simmer for 2 hours, covered.

Drain the greens, discard the bacon, and reserve the liquid. when the greens cool, put half of them through a food processor and puree them. The other half(if using fresh greens they are already chopped) chop coarsely with a sharp knife.

In the stock pot, melt the vegetable oil and saute the onions, ham and sausage for 5 to 10 minutes; do not brown. Return the greens and the reserved cooking liquid to the pot. Add the bay leaves, thyme, allspice, cayenne and black pepper. simmer for 1 hour. Add the salt and taste to adjust seasoning.

Prepare the Beurre Manie (the flour/butter paste) half an hour before you are ready to serve. Have the Gumbo at a simmer, stir and have the Gumbo thouroughly heated. Using your fingers or a fork, blend the softend butter and the flour until they are a smooth paste. Spoon a small amount at a tie into the Gumbo and stir until all the paste is thoroughly integrated into the mixture.

Remove the Gumbo from the fire and continue to stir for 3 to 4 minutes. Serve in soup bowls over hot, fluffy rice.