I make gumbo z’herbes when I’m craving tons of leafy green vegetables because it’s a delicious way to get so many in!
Substitute other greens for ones you can’t find in your area.
Serves: 12
Prep time: 1 hour
Cook time: 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 lb sausage (small dice)
- 1/2 cup ghee or unsalted butter
- 1/2 cup sorghum flour
- 1-1/2 cup yellow onion (diced)
- 1 cup celery (finely diced)
- 2 tablespoons ghee
- 2 tablespoons garlic (finely minced)
- 1/2 head green cabbage (roughly chopped)
- 1 bunch collard greens (roughly chopped)
- 1 bunch mustard greens (roughly chopped)
- 1 bunch turnip greens (roughly chopped)
- 2 bunches carrot greens (roughly chopped)
- 1 bunch kale (roughly chopped)
- 6 cups spinach (roughly chopped)
- 1 bunch flat-leaf parsley (roughly chopped)
- 10 cups homemade chicken broth
- 5 teaspoons fresh thyme
- 5 teaspoons fresh tarragon (chopped)
- 2 leaves bay
- 1 teaspoon cayenne pepper
- 1 tablespoon file’ powder
- 2-1/2 teaspoons sea salt
- 3-1/2 teaspoons freshly ground black pepper
Directions
Step 1
Heat oil in a large cast-iron skillet over medium heat. Add sausage and cook until browned. Use a slotted spoon to transfer sausage to a plate. In the same skillet over medium heat, combine 1/2 cup ghee and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and saute’ until tender, taking care not to burn rout. Set aside.
Step 2
Heat 2 tablespoons ghee in a soup pot over medium-low heat. Add cabbage and cook, stirring, until wilted. Stir in greens and parsley and cook until wilted. Add broth, bring to a simmer and cook until greens are completely tender, about 20 minutes.
Step 3
Use a ladle to remove about 4 cups of liquid from greens and add it to roux-vegetable mixture. Whisk to combine and return skillet to stove over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage, herbs, spices and simmer 20 minutes. Use an immersion blender or puree’ in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir file’ with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season to taste.
See Also
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