GUMBO Z’ HERBES
Ingredients
- 1 cup olive oil
- 2 cups flour
- 2 cups chopped onions
- 1 cup chopped bell pepper
- ¾ cup chopped celery
- ¾ cup minced shallots
- ¼ cup minced garlic
- 6 bay leaves
- 1½ teaspoon thyme
- 1½ teaspoon black pepper
- 2 teaspoons white pepper
- ¾ teaspoon cayenne pepper
- 2 tablespoons salt
- 1 pound smoked mushrooms, coarsely chopped
- 1 galllon water
- 1 bunch collard greens, chopped into 1-inch squares
- 1 small head of cabbage, chopped into 1-inch squares
- 1 bunch turnip greens
- 1 bunch mustard greens
- 1 bunch green onions
- ¼ cup chopped parsley
- 1 tablespoon soy sauce
- 1 pound red beans, cooked (or 2 15 oz. cans)
Directions
In a large heavy-bottomed pot, heat the olive oil over a medium-high heat. Add the flour and stir until a peanut butter colored roux is attained. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for five minutes, stirring often. Meanwhile, in a large soup pot, bring the water (you can use the water the beans cooked in) to a boil. Add the chopped collards and cabbage and boil until just tender. Add the turnip greens, mustard greens and green onions and return to a boil. (A 10 oz. package of frozen greens may be substituted for any of the fresh greens. Coarsely chop the smoked mushrooms (place mushrooms on a pan and put on grill or smoker for Add mushrooms to roux mixture and cook for 2 minutes. Carefully stir the roux-vegetable-mushroom mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans and soy sauce to taste. Return to a boil and turn off the heat. The dish is better if you let it cool then refrigerate overnight, then reheat and serve over rice. Jim and Linda Boyd, Tavares, Blessed Sacrament Parish in Clermont
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