Best Dandelion Green Gumbo With Good Thyme Rice Recipes

Everything Gumbo image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon smoked sweet paprika or sweet paprika, a palmful
1 1/2 teaspoons coriander, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 1/2 teaspoons cayenne pepper, half a palmful
A few sprigs fresh thyme, leaves picked and chopped
2 fresh bay leaves
1 large onion, chopped
1 large green bell pepper or 2 small, chopped
2 red or green chiles, chopped
2 ribs celery, chopped
4 cloves garlic, chopped or sliced
2 pounds boneless, skinless chicken, cut into large pieces
Salt and freshly ground black pepper
1/2 cup flour, plus more for dredging
2 tablespoons plus 1/2 cup peanut or vegetable oil
1 pound andouille sausage
1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
1 (12-ounce) bottle beer
6 cups chicken stock
12 ounces lump crabmeat or shrimp, peeled and deveined*
1 bunch scallions, trimmed and chopped
1 teaspoons hot sauce
Serving suggestion: Scallion rice.

Steps:

In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend.
Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.
Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook's Note: think peanut butter.
Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired.

Ham Hock and Wild Green Gumbo image

Provided by Emeril Lagasse

Categories side-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 26

4 ham hocks (about 2 pounds, total)
Pinch of cayenne
5 bay leaves
8 1/2 cups water
4 pounds of assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trimmed
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/2 cup finely chopped parsley
File powder
Salt and pepper
3 cups cooked white rice, warm
1 tablespoon chopped green onions
Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.