Green Gumbo recipe needed

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Gumbo Z'herbes is very common amongst Catholics. I don't have a recipe. I'm sure someone on here does.

This is Emeril's Recipe.

You may need to sub some items, bacon grease and chicken stock.

Gumbo Zherbes

Thanks OB. Subsisting ingredients is no problem. I will also probably add some things. I am one of those cooks who always likes to tweak the recipe at least a little... It's a bad habit. I will give this one a look over.

I make a mean gumbo, but my attempts at Gumbo Z'herbes have not been very successful. It also kind of annoys me that many of the recipes I find use meat of some sort...that defeats the purpose.

Let us know how it turns out

I certainly will, Woody! I am imagining basically a big pot of greens and onions
Maybe we will have a little chill that day.

Greens Gumbo

Ingredients

3 quarts water

2 smoked ham hocks

1 pound andouille or lean smoked sausage cut into large pieces

2 cup chopped kale

2 cups chopped mustard greens

2 cups chopped cabbage

1 cup chopped spinach (or 1 10 oz pack frozen spinach)

1 1/2 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

4 cloves garlic diced

1 cup chopped green onions

2 bay leaves

1 teaspoon Tony Chacheres' Original Creole Seasoning or 3/4 teaspoon salt, 1/4 teaspoon black pepper 1/8 teaspoon cayenne

2 cups cut up okra

1/4 cup chopped parsley

4 tablespoons flour

3 tablespoons oil



Directions

In a large pot add water, ham hocks, andouille (or sausage) and Tony Chachere's seasoning. Cook for 1 1/2 hours. While this is cooking, chop all greens, parsley and okra, cover and set aside. Separately, chop onions, celery, bell pepper garlic, and green onions. Cover and set aside

When the meat has cooked remove ham hocks then add greens, parsley, okra, and bay leaves. Cook on a low simmer . In a separate heavy skillet make a roux using flour and oil. Bring to color of milk chocolate. Add onions, bell pepper, celery, garlic, and green onions. Stir well and saute for 5 minutes. Add this mixture to the pot of greens.

Cook for 30 minutes. Stir sparingly. Turn off heat and let stand for 10 minutes.

This can be served with or without rice. Add a couple of drops Tabasco to the bowl. Serve with hot corn bread.

For those who like a little spice you can add a pinch of red pepper flakes at any stage of the cooking process.

An authentic recipe, this greens gumbo will please even the most traditional Cajun or Creole on the bayou. Vegetarians can serve minus the andouille pieces which are easy go remove.

Source

I believe I missed something that was in those two posts that were deleted.

Embo - please know that we (at least some/many of us) value your presence here and welcome your posts. You are a valuable member of this community.

My understanding of gumbo z’herbes, is limited, but I do know enough o offer opinions.

You will need a skillet roux made with flour and oil, or an oven baked roux with no oil. if baking, try to stay at 350. I would go medium dark (Hershey's milk chocolate brown) with the roux and accept criticism from the dark roux folks.

The tradition says use an odd number of greens 3, 5 or 7.

a few options - turnip greens collards, spinach, one or more of the several kales that are available, mustard, beet tops, green onion tops, chard, parsley. I'd go to the market and buy green stuff, because I like most of those.

I think that the bell pepper and celery (although green) are not considered greens in the gumbo. They certainly do go into it with onion as the trinity, along with garlic.

Here is a recipe:

1 cup peanut oil, or other vegetable oil
1 cup flour
2 cups onion (diced)
1 cup green bell pepper (diced)
1 cup celery (diced)
3-4 cloves garlic (minced
1 bay leaf (remove before serving)
1 Tablespoon Creole Seasoning
water
3-4 pounds assorted greens - chopped small enough to eat with spoon.(see my listing above)
Salt, black pepper, red pepper, hot sauce - to taste

Make roux and cook trinity. add water and greens and cook at low heat for an hour or two until greens are tender. Taste for seasoning and season as you like.

Why not try adding lentils? they might add a meaty flavor to the dish.

I'd serve it with rice and crusty bread. Maybe cornbread. but we all know my feelings about cornbread.

Would be interesting to see photos of your effort when you finish.

quote:

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I am one of those cooks who always likes to tweak the recipe at least a little... It's a bad habit.

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nonsense

Here's mine: LINK