Gumbo Z'herbes

Name: Gumbo Z'herbes
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8-10 serving(s)
Ingredients: 283.49 g package frozen chopped spinach; 283.49 g package frozen chopped mustard greens; 283.49 g package frozen chopped turnip greens; 283.49 g package frozen chopped collard greens; 1 head cabbage, shredded; 4 bay leaves; 4.92 ml dried basil; 4.92 ml dried thyme; 0.61 ml allspice; 0.61 ml ground cloves; 1892.0 ml water (8 cups); 59.14 ml butter (1/2 stick); 2 onions, chopped; 236.59 ml celery, chopped; 236.59 ml green bell pepper, chopped; 29.58 ml canola oil; 453.59 g veal stew meat, well trimmed and cut into small pieces; 340.19 g ham, well trimmed and cut into small pieces; 1 bunch green onion, chopped; 4 garlic cloves, minced; 118.29 ml fresh parsley, chopped; 1.23 ml hot pepper sauce (to taste); salt & freshly ground black pepper, to taste; 59.14 ml butter, room temperature (1/2 stick); 73.94 ml all-purpose flour; 946.36 ml cooked rice; file powder (optional); additional hot pepper sauce

Submitted by Leslie in Texas

"This is a green variation of the hundreds of gumbo recipes that utilizes frozen varieties of greens. You may use fresh greens if you have access to them. Originally from an October 1980 issue of Bon Apetit that showcased Creole dishes in an article titled"Creole Cooking at the Source". Cornbread is a great accompaniment with this!"

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Ready In:: 3hrs 30mins
Ingredients:: 28
Serves:: 8

ingredients

283.49 g package frozen chopped spinach
283.49 g package frozen chopped mustard greens
283.49 g package frozen chopped turnip greens
283.49 g package frozen chopped collard greens
1 head cabbage, shredded
4 bay leaves
4.92 ml dried basil
4.92 ml dried thyme
0.61 ml allspice
0.61 ml ground cloves
1892.0 ml water (8 cups)
59.14 ml butter (1/2 stick)
2 onions, chopped
236.59 ml celery, chopped
236.59 ml green bell pepper, chopped
29.58 ml canola oil
453.59 g veal stew meat, well trimmed and cut into small pieces
340.19 g ham, well trimmed and cut into small pieces
1 bunch green onion, chopped
4 garlic cloves, minced
118.29 ml fresh parsley, chopped
1.23 ml hot pepper sauce (to taste)
salt & freshly ground black pepper, to taste
59.14 ml butter, room temperature (1/2 stick)
73.94 ml all-purpose flour
946.36 ml cooked rice
file powder (optional)
additional hot pepper sauce

directions

Combine first 11 items in Dutch oven or other large pot.
Cover and bring to a boil; reduce heat and simmer while preparing remainder of recipe.
Melt 1/4 cup butter in large skillet over medium heat.
Add onion, green pepper and celery and saute until limp.
Add to greens, stirring to blend well.
Heat oil in same small skillet.
Saute veal and ham in small batches until browned;add to Dutch oven.
When all meat has been added, simmer 1 hour.
Add green onion,garlic, parsley, pepper sauce, salt and pepper and mix well. (if desired remove about 1 quart gumbo, puree in blender and return to Dutch oven.).
Simmer about 1 1/2 hours.
Combine remaining butter with flour and mix to a smooth paste.Add a small amount at a time to gumbo and stir until well blended.
Cook another 30 minutes.
Serve over about 1/2 cup rice in soup bowls.
Top each bowl with a sprinkle of file' powder, if desired, and serve with additional hot pepper sauce.