Best Gumbo Des Herbes Green Gumbo Recipes

Leah Chase's Gumbo Z'Herbes image

Provided by Leah Chase

Time 2h50m

Yield Makes 10 to 12 Servings

Number Of Ingredients 22

5 cups chopped mustard greens
5 cups chopped collard greens
5 cups chopped turnip greens
3 cups chopped beet tops (5 oz.)
2 cups chopped cabbage
2 cups chopped romaine lettuce
2 cups chopped watercress
1 1/2 cups coarsely chopped spinach
1 cup chopped carrot tops (1½ oz.)
2 garlic cloves, chopped
1 medium onion, chopped
1/2 pound smoked sausage, diced
1/2 pound smoked ham, diced
1/2 pound uncooked beef brisket, diced
1/2 pound dry Spanish chorizo or andouille sausage, diced
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 teaspoons table salt
1/2 teaspoon fresh thyme leaves
1/2 teaspoon ground red pepper
1/2 teaspoon filé powder
Hot cooked rice

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 Z'herbes image

Provided by Emeril Lagasse

Categories main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons rendered bacon fat
1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it
2 cups chopped onions
2 tablespoons minced garlic
2 bay leaves
4 sprigs fresh thyme
1/2 teaspoon cayenne pepper
5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1/2 small green cabbage, chopped
2 quarts chicken broth or 2 quarts water
Salt and pepper
File powder
Cooked white rice for serving with gumbo

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.)