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Gumbo Z'herbes
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Brief Description
Updated version of the Louisiana favorite meal
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Main Ingredient
Pork Sausage
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Category: Soups
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You should be able to find file powder in the spice aisle of your grocery store
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Posted By: wsjrecipes
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Posted On: Oct 06, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - Olive Oil
- 3/4 pounds - Smoked Pork Sausage cut into small dice
- 1/2 pounds - Tasso Ham cut into small dice
- 1/2 cups - Unsalted Butter
- 1/2 cups - All Purpose Flour
- 1 1/2 cups - Yellow Onion finely diced
- 1 cups - Celery finely diced
- 2 tablespoons - Bacon Fat
- 2 tablespoons - Garlic finely minced
- 1/2 heads - Green Cabbage roughly chopped
- 1 bunches - Collard Greens roughly chopped
- 1 bunches - Mustard Greens roughly chopped
- 1 bunches - Turnip Greens roughly chopped
- 2 bunches - Carrot Greens roughly chopped
- 1 bunches - Kale roughly chopped
- 6 cups - Spinach roughly chopped
- 1 bunches - Fresh Flat Leaf Parsley roughly chopped
- 10 cups - Chicken Stock
- 5 teaspoons - Fresh Thyme Leaves
- 5 teaspoons - Fresh Tarragon chopped
- 2 leaves - Bay Leaves
- 1 teaspoons - Cayenne Pepper
- 1 tablespoons - File Powder
- 2 1/2 teaspoons - Salt
- 3 1/2 teaspoons - Black Pepper freshly ground
Directions:
1. Heat oil in a large cast-iron skillet over medium heat. Add sausage and tasso and cook until browned. Use a slotted spoon to transfer sausage and tasso to a plate. In the same skillet over medium heat, combine butter and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and sauté until tender, taking care not to burn roux. Set aside.
2. Heat bacon fat 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 stock, bring to a simmer and cook until greens are completely tender, about 20 minutes.
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 stovetop over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage and tasso, thyme, tarragon, bay leaves and cayenne and simmer 20 minutes. Use an immersion blender or purée in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir filé with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season with salt and pepper.
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