Ingredients Jump to Instructions ↓

  1. 11 tablespoons 165ml Vegetable oil - divided

  2. 4 cups 948ml Cubed (1/2") smoked ham - (abt 22 oz)

  3. 2 tablespoons 30ml Butter - (1/4 stick)

  4. 6 cups 1422ml Sliced leeks - white and pale Green parts only

  5. 2 cups 220g / 7.8oz Finely-chopped celery

  6. 2 cups 125g / 4.4oz Sliced green onions

  7. 1 cup 146g / 5.1oz Chopped fresh Italian parsley

  8. 5 cups 730g / 25oz Garlic cloves - chopped (large)

  9. 3 tablespoons 45ml File powder*

  10. 1 tablespoon 15ml Chopped fresh oregano

  11. 3/4 teaspoon 3.8ml Cayenne pepper

  12. 8 cups 1584g / 55oz Sliced collard greens - (abt 6 oz)

  13. 8 cups 1896ml Sliced mustard greens - (abt 6 oz)

  14. 1 Large bunch watercress - thick stems Trimmed - (abt 4 cups)

  15. 4 cups 160g / 5.6oz Fresh spinach leaves

  16. 1/2 teaspoon 2 1/2ml Sugar

  17. 10 cups 2370ml Low-salt chicken broth - divided

  18. 3/4 cup 46g / 1.6oz All-purpose flour Perfect Rice - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores. Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; saute until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Saute until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Saute until onions wilt, about 2 minutes. Reduce heat to medium-low. Add file powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl. Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.) Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice. This recipe yields 10 servings.


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