GUMBO Z'HERBES
This hearty vegetable gumbo is traditionally eaten on Holy Thursday to fortify worshipers for Good Friday, a day of fasting and abstinence from meat. I've seen recipes that contain everything from chicken wings to spicy chaurice sausage (a Cajun cousin of chorizo) to smoked brisket. Custom also dictates that the gumbo is supposed to have an odd number of greens--five or seven or nine and as many as fifteen--for luck. Many recipes include foraged herbs such as peppergrass, as well as the green tops from radishes, carrots, and beets. Leah Chase, the Grande Dame of NOLA, is world famous for her Gumbo Z'herbes. At her restaurant, Dooky Chase, there are three lunch seatings on Holy Thursday, serving nearly five hundred guests. Most recipes are quite the production, featuring multiple pots and pureeing vast quantities of simmered greens. I've streamlined the recipe by using baby greens and prechopped greens to avoid pureeing them at the end. Aim for the odd number in any combination of "z'herbes" you'd like. This amount of liquid is suitable for 3 pounds of greens.
Provided by Virginia Willis
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon of the oil in a large heavy pot over medium heat. Add both kinds of sausage; cook until the sausage is cooked through and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the meat to a plate.
- Add the remaining 5 tablespoons oil to the pot. Add the flour and cook, stirring frequently with a wooden spoon, until deep golden brown, about 15 minutes. Add the onion, poblano, and celery and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and stir to combine.
- Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.
VEGETABLE GUMBO
Provided by Food Network
Time 1h15m
Number Of Ingredients 34
Steps:
- Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
- Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
- In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.
HEARTY VEGETABLE GUMBO
Make and share this Hearty Vegetable Gumbo recipe from Food.com.
Provided by Carolyn M.
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat.
- Add onion, bell pepper, celery, garlic and carrots. Cook and stir 3 minutes or until crisp-tender.
- Add tomatoes, tomato juice, beans, parsley, oregano and bay leaves. Bring to a boil over high heat. Stir in rice. Reduce heat to medium low, cover, and simmer for 15 minutes or until rice is tender.
- Add okra, cover and cook 5 minutes (longer if okra is frozen) or until okra is tender.
- Remove and discard bay leaves before serving.
Nutrition Facts : Calories 337.5, Fat 3.3, SaturatedFat 0.5, Sodium 239.6, Carbohydrate 67.8, Fiber 10.2, Sugar 8.6, Protein 11.5
HEARTY VEGETABLE GUMBO
Make and share this Hearty Vegetable Gumbo recipe from Food.com.
Provided by janem123
Categories Gumbo
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Coat a 4-quart Dutch oven with cooking spray and heat over medium heat until hot.
- Add onion, green pepper, celery, and garlic. Cook and stir for 3 minutes or until vegetables are crisp-tender.
- Add tomatoes, tomato juice, beans, parsley, oregano, pepper sauce, and bay leaves. Bring to a boil over medium heat.
- Add rice. Cover and reduce heat to medium-low. Simmer 15 minutes or until rice is tender.
- Add okra and cook, covered, 5 minutes more or until okra is tender. Remove and discard bay leaves.
Nutrition Facts : Calories 247, Fat 1.1, SaturatedFat 0.2, Sodium 480.8, Carbohydrate 51, Fiber 14.3, Sugar 14.6, Protein 13.7
HEARTY CHICKEN GUMBO
This is my own concoction and I'm sure not "politically correct", lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice!
Provided by Wildflour
Categories Gumbo
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- In large pot, stew chicken with bay leaf til done and tender.
- Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
- Put meat in bowl and cover, set aside or refrigerate til needed later.
- Measure out 10-12 cups of stock from chicken and pour into clean pot.
- Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
- Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
Nutrition Facts : Calories 682.6, Fat 31.4, SaturatedFat 9.5, Cholesterol 104.4, Sodium 2330.4, Carbohydrate 66, Fiber 7.2, Sugar 22.7, Protein 36.7
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