Gumbo Z'herbs or Gumbo Verte
Ready In: 12 mins
Serves: 32
Yields: 2 gallons
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
- To smoke mushrooms: take med sized mushrooms, trim stem and place in pan in smoker for 45 minutes.
- 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.
- 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.
- 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.
- Boil the water in a large soup pot. NOTE use the bean water also.
- 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.
- Coarsely chop mushrooms. Add it to the roux mixture and cook for 2 minutes.
- Carefully stir the roux mixture into the simmering greens and bring to boil.
- Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off.
- Serve over rice.
- Serving size based on 1 cup.
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