Gumbo Z’herbes (Green Gumbo)

Created by jnoel, Tuesday, 26 August 2008

Description

Courtesy of Tecolote Farm

Adapted from The New Orleans Cookbook

Ingredients

At a glance

Region

Austin (Texas)

Main Ingredient

Fresh Spinach

Pork

The Greens

As many of these as available, but a minimum of five is adequate. Seven is ideal!

1 bunch collard greens 1 bunch mustard greens

1 bunch turnip greens 1 bunch scallions

1 bunch parsley 1 bunch watercress

1 bunch spinach 1 bunch beet tops

1 bunch radish tops 1 small head green cabbage

1 bunch chicory 1 bunch carrot tops

The Roux

Fiesta’s or Quality Seafood’s “Pat’s Roux” pre-made can substitute.

½ c. vegetable oil

⅔ c. flour

The Gumbo Base

1 c. chopped onion

½ lb. lean baked ham, cut into ½” cubes

½ lb. Creole smoked sausage (or Polish, French garlic or other sausage), cut into ½” cubes (pan grill briefly and drain fat)

1 large ham bone, sawed into 3” – 4” lengths

The Liquid and Seasonings

2 qt. plus ⅓ c. cold water 1 t. salt

¼ t. freshly ground black pepper 2 bay leaves, crushed

⅛ t. cayenne ½ t. dried marjoram

½ t. dried thyme 6 whole cloves allspice

2 whole cloves

Methods/steps

Wash the greens thoroughly, and trim off any tough stem ends. Place the damp greens in a heavy 3 – 4 quart saucepan, add the ⅓ cup cold water and heat on high. When the liquid begins to boil, cover the pan tightly, reduce the heat to medium and cook for 12 – 15 minutes, or until just tender. Drain the greens, reserving the liquid. Chop the cooked greens finely and set aside.

In a large 7 – 8 quart heavy pot or kettle, heat the oil over high heat. Reduce the heat to low and gradually add the flour, stirring constantly. Cook over low heat, always stirring, until a golden brown (the color of peanut butter).

Quickly add the chopped onion and continue browning 5 minutes longer, still stirring. Add the ham, sausage and cooking liquid from the greens. Mix well, then gradually stir in the chopped cooked greens. Add the ham bone and the seasonings. Keeping the heat at low, gradually add the 2 quarts cold water, stirring to mix thoroughly. Raise the heat to high, bring the gumbo to a boil, lower the heat again to low, and simmer for 1¼ hours. Serve over rice.

Additional Tips

A Lenten dish, Bumbo Z’herbes was traditionally served on Good Friday. Legend has it that you would make as many friends as the number of different greens you put in the gumbo. No longer exclusively a Lenten dish, gumbo z’herbes is often prepared with meat, as in this recipe.

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