- -- Recipe via Meal-Master (tm) v8.02
Title: GUMBO Z'HERBES (GREEN GUMBO)
Categories: Cajun, Soups, Pork, Ham
Yield: 8 servings
10 oz Fresh spinach OR 10 oz Package frozen leaf spinach
10 oz Fresh mustard greens OR 10 oz Pkg frozen mustard greens
10 oz Fresh turnip greens OR 10 oz Pkg frozen turnip greens
10 oz Fresh collard greens OR 10 oz Pkg frozen collard greens
1/2 Medium cabbage, shredded
2 Bay leaves, minced
1 t Dried leaf basil
1 t Dried leaf thyme
1 t Dried leaf oregano
1/4 t Ground allspice
1/8 t Ground cloves
1/4 t Fresh grated nutmeg
4 qt GOOD chicken stock
1 lb Lean boneless pork
1 lb Smoked ham
2/3 c Vegetable oil
2 Lg onions, chopped
4 Celery stalks, chopped
1 Lg green bell pepper, chop
4 Lg garlic cloves, chopped
2 T Sugar
Fresh ground black pepper
24 Shucked oysters with liquor*
12 Green onions, thinly sliced
1/2 c Flat-leaf parsley, minced
3 1/2 T File powder (approximately)
5 c Hot cooked rice
1/2 t Salt
1/2 t Fresh ground black pepper
1/2 t Cayenne pepper
1/2 t Paprika
1/2 t Onion powder
1/2 t Garlic powder
24 oysters equals about 2 pints.
Wash fresh greens; tear into small pieces. Remove large stalks and ribs.
(If using frozen greens, thaw and drain before proceeding).
Place cleaned or thawed greens, cabbage, bay leaves, basil, thyme,
oregano, allspice, cloves, and nutmeg into a large soup pot. Add stock
and enough water to cover greens by 3 inches. Bring to a boil. Reduce
heat. Cover; simmer while preparing remaining ingredients.
Prepare Seasoning Mix. Cut pork and ham into bite-size pieces. Add
meats to Seasoning Mix. Shake to coat lightly. Set seasoned meat aside
while oil heats.
Heat oil in a large, heavy skillet over medium-high heat. When oil is
very hot, add seasoned meat; stir until brown on all sides. Remove
browned meat with a slotted spoon; add to simmering greens. Reduce heat
to medium; add onions, celery, bell pepper, and garlic to skillet. Cook
until vegetables are wilted, about 5 minutes.
Remove vegetables with a slotted spoon; add to simmering greens. Stir in
sugar; simmer, uncovered for one hour. Season to taste with salt, black
pepper and cayenne. Cover; simmer 2 hours.
About 10 minutes before serving, GENTLY stir in oysters with their liquor,
green onions, and parsley. Cook until edges of oysters curl. Spoon about 1/2 cup rice into each soup bowl. Spoon gumbo over rice; top with a pinch
of file powder. Makes 8-10 good-sized servings.
To prepare Seasoning Mix: Place all ingredients in a large plastic bag and shake to combine. --