Gumbo Zerbes Recipes

GUMBO Z'HERBES

Steps:

• Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
• Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
• Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
• Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
• Serve over cooked rice and garnish with reserved celery leaves, if desired.

LEAH CHASE'S GUMBO Z'HERBES

Steps:

• Combine first 11 ingredients and water to cover in a 15-qt. stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
• Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
• Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. drippings in skillet.
• Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see "Master the Art of Making Roux," page 5, as a guide). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.

GUMBO 'ZERBES

Steps:

• Wash the greens, roll them up and shred them finely, and measure them.
• Steam them in the water that clings to them.
• Set them aside, with any cooking liquid from them.
• Mix the peeled chopped onion with the seasonings.
• Set aside.
• Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
• Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
• Slowly stir in the stock.
• If using leftover rice, break it up and stir it in.
• Bring to a boil and simmer for 15 minutes.
• Add the greens, heat through, and serve.
• If using rice freshly made for this dish, omit adding the rice to the gumbo.
• Put some in each bowl and serve the gumbo over it.
• (Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).

GUMBO Z'HERBES

Steps:

• In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

GUMBO Z'HERBES

Steps:

• In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes.
• Add greens; cook, stirring frequently, until wilted, 7 to 9 minutes. Add broth, 6 cups water, garlic, bay leaf, and thyme; season with salt and cayenne.
• Bring to a boil; reduce to a simmer, and cook the gumbo 2 1/2 hours, or until ham hocks are tender and greens are very tender.
• Remove ham hocks from pot; shred meat, discarding skin and bones. Return meat to gumbo. Remove and discard bay leaf. Season with salt, and serve over rice.

GUMBO

Steps:

• 1. Place chicken and onion , green pepper, half the green onions and parsley in large stew pot . cover well with water as this will boil for a while.Add about 1/4 jar Roux. Count the pieces of chicken , as the skin loosens remove the chicken skins from the broth. Do the same for the chicken bones as the meat releases from them . Count skins and bones as you take them out to be sure you get them all out.
• 2. While chicken is boiling and getting tender slice and fry the sausage to reduce the grease in it then add it to the chicken in the pot.
• 3. Add more Roux, Worchestshire Sauce and fresh lemon squeeze and basic seasonings salt pepper and garlic powder. depending on taste add the Tony's , Zatarains or whatever your favorite is. I go easy and have them on the side so each individual can kick it up the way they like it.
• 4. Serve over Rice with lots of fresh green onion garnish .

GUMBO Z'HERBES - GREEN GUMBO RECIPE

Steps:

• Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
• Add peppers, onion and celery. Stir and cook about 5 minutes.
• Add garlic, andouille and smoke ham (if using). Cook another minute.
• Add Cajun seasoning, cayenne and stock. Stir to incorporate.
• Mix in chopped greens. Cover and cook 90 minutes, until greens are very tender.
• Remove from heat and stir in file powder.
• Serve over white rice if preferred, or straight into a bowl.