Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Gumbo Z'Herbes




Source of Recipe


MSN House & Home


List of Ingredients




1 1/2 pounds salt meat or pickled okra (optional)
1 teaspoon salt
1/2 teaspoon cayenne
5 bay leaves
8 1/2cups water
4 pounds assorted greens, such as collards, mustard or turnip greens, spinach, chard, and kale, trimmed, washed, and patted dry
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup chopped fresh flat-leaf parsley
Filé powder



Recipe



Put the meat, if using, with the salt, cayenne, and bay leaves in a large pot and add the water. Bring to a boil over medium-high heat and cook for 30 minutes. With a slotted spoon, remove the meat and chop it. Set aside.


Reduce the heat to medium and add the greens, a handful at a time, and blanch until they are wilted. Drain, reserving the liquid. Coarsely chop the greens. Set aside.


In the same pot, heat the oil over medium heat and add the onions, bell peppers, and celery. Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes. Add the meat, greens, reserved liquid, thyme, oregano, basil, and parsley. Bring to a gentle boil and simmer for 1 1/2 hours. Remove the bay leaves. If not using the meat, add 4 tablespoons butter to the pot just before removing from the heat.


Serve in deep bowls with filé powder passed at the table for guest to thicken the gumbo to their personal taste.


Makes 8 to 10 servings