Gumbo Z'Herbes With Perfect Rice
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
35
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
11 tbsps
Vegetable Oil (divided)2 tbsps
Butter (1/4 stick)2 cups
Celery (finely chopped)2 cups
Green Onion (sliced about 8)5 large
Garlic Cloves (chopped)1 tbsp
Oregano (chopped fresh)3 tsp
Cayenne Pepper1 tsp
Sugar3 cup
All-Purpose FlourDirections:
1
Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat
2
Add ham; sauté until browned, about 10 minutes
3
Transfer to bowl and reserve
4
Melt butter in same large pot over medium-high heat
5
Add leeks and celery
6
Sauté until vegetables are soft, about 8 minutes
7
Add green onions, parsley, and garlic
8
Sauté until onions wilt, about 2 minutes
9
Reduce heat to medium-low
10
Add filé powder, oregano, and cayenne pepper
11
Stir 3 minutes
12
Add collard greens, mustard greens, watercress, spinach, and sugar
13
Toss to combine
14
Add 2 cups broth
15
Cover and cook until all greens are tender, stirring occasionally, about 15 minutes
16
Remove pot from heat
17
Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally
18
Transfer puree to bowl
19
Heat 10 tablespoons oil in same pot over medium-high heat
20
Add flour; whisk until smooth
21
Cook until roux is peanut butter color, whisking often, about 7 minutes
22
Whisk in remaining 8 cups broth and bring to boil, whisking often
23
Add greens puree, then ham
24
Simmer gumbo 10 minutes to blend flavors
25
Season to taste with salt and pepper
26
(Can be made 1 day ahead
27
Cool slightly; chill uncovered until cold, then cover and keep chilled
28
Rewarm over medium heat before serving
29
) Mound 1/4 cup warm rice in center of each bowl
30
Ladle gumbo around rice
31
Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat
32
Add ham; sauté until browned, about 10 minutes
33
Transfer to bowl and reserve
34
Melt butter in same large pot over medium-high heat
35
Add leeks and celery
36
Sauté until vegetables are soft, about 8 minutes
37
Add green onions, parsley, and garlic
38
Sauté until onions wilt, about 2 minutes
39
Reduce heat to medium-low
40
Add filé powder, oregano, and cayenne pepper
41
Stir 3 minutes
42
Add collard greens, mustard greens, watercress, spinach, and sugar
43
Toss to combine
44
Add 2 cups broth
45
Cover and cook until all greens are tender, stirring occasionally, about 15 minutes
46
Remove pot from heat
47
Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally
48
Transfer puree to bowl
49
Heat 10 tablespoons oil in same pot over medium-high heat
50
Add flour; whisk until smooth
51
Cook until roux is peanut butter color, whisking often, about 7 minutes
52
Whisk in remaining 8 cups broth and bring to boil, whisking often
53
Add greens puree, then ham
54
Simmer gumbo 10 minutes to blend flavors
55
Season to taste with salt and pepper
56
(Can be made 1 day ahead
57
Cool slightly; chill uncovered until cold, then cover and keep chilled
58
Rewarm over medium heat before serving
59
) Mound 1/4 cup warm rice in center of each bowl
60
Ladle gumbo around rice
61
*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores
62
*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores