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Gumbo Z'herbes (pictorial)
Posted on 6/5/16 at 5:21 pm
Posted on 6/5/16 at 5:21 pm
Cooking this delicious gumbo again. It's very labor intensive. Used the dookie chase recipe.
2 bunches of turnip greens (no mustard greens available), 1 bunch collard greens, 1 bunch watercress, spinach, romaine lettuce, cabbage, 2 onions, 4 cloves garlic bringing to a boil. You'll need a large pot
Brownes and steamed 2 lbs pork shoulder, 1 lb stew meat, 1 lb soup shank, Tasso, 2 lbs andouille, 2 smoked ham hocks.
After the greens cooked down I puréed them.
And reserved 2 qts of the stock.
Made a small roux with some bacon grease and 5 tbsp of flour. Mixed all ingredients and am currently simmering. Added some cayenne, thyme, and kosher salt.
Will post a picture once it's in the bowl.
2 bunches of turnip greens (no mustard greens available), 1 bunch collard greens, 1 bunch watercress, spinach, romaine lettuce, cabbage, 2 onions, 4 cloves garlic bringing to a boil. You'll need a large pot
Brownes and steamed 2 lbs pork shoulder, 1 lb stew meat, 1 lb soup shank, Tasso, 2 lbs andouille, 2 smoked ham hocks.
After the greens cooked down I puréed them.
And reserved 2 qts of the stock.
Made a small roux with some bacon grease and 5 tbsp of flour. Mixed all ingredients and am currently simmering. Added some cayenne, thyme, and kosher salt.
Will post a picture once it's in the bowl.
This post was edited on 6/5/16 at 5:23 pm
7
Posted on 6/5/16 at 5:25 pm to BugAC
Bookmarked!
Looks delicious, Bug.
Posted on 6/5/16 at 6:01 pm to BugAC
My MIL makes that and I make myself miserable on it. One of my faves. She puts fresh pork sausage, makes it interesting.
Posted on 6/5/16 at 6:56 pm to BugAC
Looks delicious, Bug!
Posted on 6/5/16 at 8:23 pm to John McClane
And here it is. Great as always. I'll be freezing most of it and giving some away. My wife won't eat this.
Posted on 6/5/16 at 8:30 pm to BugAC
Nice.
Doesn't look like that much work though.
Doesn't look like that much work though.
Posted on 6/5/16 at 8:31 pm to BugAC
quote:smart woman
My wife won't eat this.
Posted on 6/5/16 at 8:32 pm to Salmon
Well, took me about 3 hours just to get it to the simmer point.
Just a bitch washing greens, then boiling them, which took awhile with the large pot, then purée it. And cooking the meat, etc... Compared to a normal gumbo, much more labor intensive.
Just a bitch washing greens, then boiling them, which took awhile with the large pot, then purée it. And cooking the meat, etc... Compared to a normal gumbo, much more labor intensive.
Posted on 6/5/16 at 8:33 pm to Rouge
quote:
Rouge
You don't like greens?
Posted on 6/5/16 at 8:54 pm to BugAC
I've never had anything like this. How would you describe the flavor?
Posted on 6/5/16 at 9:05 pm to Joshjrn
Well if you've ever had greens, they have a certain taste to them. This gumbo has hints of that, but with the sausage and meat, it's not overpowering.
For me, conventional wisdom for a gumbo is either seafood or fowl, so putting other meat kind of threw me off the first time I made it. But it tastes like a gumbo.
I will admit, this batch I just made wasn't as good as my first batch. No mustard greens available and I love mustard greens and I think the Tasso and andouille might have overpowered it a little. But it's still good and I'll be eating on this for a while.
For me, conventional wisdom for a gumbo is either seafood or fowl, so putting other meat kind of threw me off the first time I made it. But it tastes like a gumbo.
I will admit, this batch I just made wasn't as good as my first batch. No mustard greens available and I love mustard greens and I think the Tasso and andouille might have overpowered it a little. But it's still good and I'll be eating on this for a while.
Posted on 6/5/16 at 9:40 pm to BugAC
Looks good....when are you coming to get your beer?
Posted on 6/5/16 at 11:02 pm to BugAC
Looks good, I make mine with smoked turkey wings.
Posted on 6/5/16 at 11:58 pm to BugAC
Looks good! Mine is more brothy. I don't purée the greens. I prefer using fresh greens, but if any are not available, I use frozen. They work just fine. If ever you can't find mustards, use frozen. I think they're important to the flavor I personally like.
Posted on 6/6/16 at 7:19 am to Gris Gris
quote:
If ever you can't find mustards, use frozen. I think they're important to the flavor I personally like.
I'm realizing that now. Mustard greens are far and away, my favorite greens, and so the greens in the gumbo taste sort of bland without the mustard greens.
The first time i made this, i used mustard greens, turnip greens, collard greens, beat tops, carrot tops, watercress, and cabbage. This time, due to availability, i couldn't get the carrot tops, beat tops, nor mustard greens, so i substituted another bunch of turnip greens and kale.
Leah Chase Gumbo Z'herbes Recipe
This post was edited on 6/6/16 at 7:21 am
Posted on 6/6/16 at 9:02 am to BugAC
This isn't a dish I grew up with, so I'm really curious... especially since it looks so much like palak paneer (also not a dish I grew up with, but one I've come to love)
Is the variety of meat really important for this, or could it be made with stuff that's more easily available up north?
Is the variety of meat really important for this, or could it be made with stuff that's more easily available up north?
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