Gumbo Z'Herbes
Gumbo Z'Herbes pronounced zav is a traditional Creole dish filled with greens served during Easter.
Ingredients
- 10 cups water
- 1 lb. ham hocks
- 1 lb. smoked turkey necks
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 tablespoon creole seasoning or seasoning salt
- 1 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 4 lbs. assorted greens kale, collards, spinach, rainbow chard, carrot tops, chopped
- 1/2 cup vegetable oil
- 1 lb. andouille sausage sliced
- 1/2 cup all-purpose flour
- 1 large onion chopped
- 1 green bell pepper chopped
- 3 stalks celery
- 4 cloves garlic minced
- 4 scallions chopped
Instructions
- Add water, smoked turkey, ham hock, bay leaves, and bouillon cubes to 15-qt. stockpot on medium high heat. Bring to a boil.
- Add the greens, creole seasoning, paprika and granulated garlic. Stir to combine. Cover and cook for 30 minutes.
- While the greens are cooking. Heat vegetable oil in a separate frying pan on medium heat. Fry sausage until brown. Once browned, remove sausage and set aside to let drain.
- Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown. This will take about 10 minutes.
- When the roux is light brown, stir in onions and cook to finish browning the roux. Once the roux is the color of milk chocolate add the rest of the seasonings and cook for an additional minute. Add veggies and roux to the greens and stir well to avoid lumps.
- Cook for another 30 minutes. Add sausage and cook for an additional 15 minutes. Taste and add additional seasoning as needed. Serve alone or over rice.