Gumbo Z'herbs or Gumbo Verte

Submitted by Chef #208121

"A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time."

 

• Ready In: 12mins
• Ingredients: 22
• Yields: 2 gallons
• Serves: 32

ingredients

• 1 1⁄3 cups olive oil
• 2 cups flour
• 2 cups chopped onions
• 2 cups chopped bell peppers
• 3⁄4 cup chopped celery
• 3⁄4 cup minced shallot
• 1⁄4 cup minced garlic
• 6 bay leaves
• 1 1⁄2 teaspoons black pepper
• 2 teaspoons white pepper
• 3⁄4 teaspoon cayenne pepper
• 2 tablespoons salt
• 1 lb mushroom, smoked
• 1 gallon water
• 1 bunch collard greens
• 1 small head of cabbage
• 10 ounces turnip greens
• 10 ounces mustard greens
• 1 bunch green onion
• 1⁄4 cup chopped parsley
• 1 tablespoon soy sauce
• 1 lb red beans, cooked

directions

1. To smoke mushrooms: take med sized mushrooms, trim stem and place in pan in smoker for 45 minutes.
2. To cook red beans: sort and rinse beans. Place in pot Cover with water and cook for about 1 to 2 hours. Save the water to use in the gumbo.
3. Using a large heavy pot heat the olive oil over med high heat then add the flour and make the roux by stirring until the flour becomes peanut butter color.
4. Add the onion, bell pepper, and celery as soon as it does then sauté until tender, browning a bit and starting to stick. Add the shallots, garlic, herbs, salt, and peppers. Stir often for about 5 minutes.
5. Boil the water in a large soup pot. NOTE use the bean water also.
6. Chop 1 inch squares of collards and cabbage then boil until tender. Add the turnip greens, mustard greens and green onions and return to a boil.
7. Coarsely chop mushrooms. Add it to the roux mixture and cook for 2 minutes.
8. Carefully stir the roux mixture into the simmering greens and bring to boil.
9. Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off.
10. Serve over rice.
11. Serving size based on 1 cup.