re: What are some non traditional gumbos that you cook?

I'm convinced you wake up every day and tell yourself that you must make a thread on this board.

Well yea

Here's a gumbo with beans if someone wants to try it. I've had it at the restaurant and it was very good.

Gumbo Shop's Gumbo Z'herbes with Beans

1 lb dried small red beans
1 lb mushrooms
1 cup olive oil
1 cup flour
2 cups chopped onion
1 cup chopped bell pepper (I used red)
3/4 cup chopped celery
3/4 cup minced shallots
1/4 cup minced garlic
6 bay leaves
1.5 tsp thyme
1.5 tsp black pepper
2 tsp white pepper
3/4 tsp cayenne pepper
2 Tbs salt
1 gallon water
1 bunch collard greens, chopped
1 head cabbage (small), chopped
1 bunch turnip greens, chopped
1 bunch mustard greens, chopped
1 bunch green onions, chopped
1/4 cup parsley, chopped
1 Tbs soy sauce
Cooked Rice

Day 1:

1. Cook the beans: Rinse and sort the beans. Place in a large pot, covered with about 3 inches of water. Bring to a boil for 3 minutes, then cover and remove from heat. Let sit for 2 hours, then return to heat. Cook at a low simmer (so the beans don't crack) until al dente, about 90 minutes. Drain, but save the bean water for Day 2.

2. Chop the greens: Chop all the greens in 1-inch pieces. Keep the collards and cabbage separate from the other greens. You'll be really glad you did it ahead of time. Trust me.

Day 2:

1. Smoke the mushrooms: Spread the mushrooms in a single layer on a pan; place in a smoker for about 45 minutes. When done, coarsely chop and set aside.

2. Make a roux: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Add the flour and stir constantly. The oil/flour mixture will bubble a lot. Then it will quickly stop bubbling and start to turn dark... watch closely because it'll burn quickly! When the mixture is peanut butter colored, immediately add the onion, bell pepper and celery. Saute until veggies are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often. Add the chopped, smoked mushrooms to the roux and cook 2 minutes.

3. Cook the greens: Meanwhile, in a large soup pot, bring the water (start with the bean water and add tap water to reach a gallon) to a boil. Boil the cabbage and collards until just tender. Add the turnip greens, mustard greens, and green onions and return to a boil. (A 10oz package of frozen greens may be substituted for any of the fresh greens.)

4. Mix! Carefully stir the roux mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans, and soy sauce to taste.

Day 3: Heat & Eat

1. Cook some rice. Bring the gumbo to a boil one more time, then turn off heat. Serve over cooked rice.

I made a pork neckbone and black eyed pea gumbo once that was delicious.

quote:

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I did see a brisket gumbo in DC years ago that also had carrots,corn and peas

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...so, beef stew?