Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds salt meat or pickled pork , optional

  2. 1 1/4 teaspoons salt

  3. 1/2 teaspoon cayenne

  4. 5 bay leaves

  5. 3 quarts water

  6. 3 1/2 pounds assorted greens, such as collards , mustard or turnip greens , spinach , chard , and kale , washed, dried, and tough stems removed

  7. 2 tablespoons vegetable oil

  8. 2 cups chopped onions

  9. 1 cup chopped bell peppers

  10. 1 cup chopped celery

  11. 1/2 teaspoon dried thyme

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon dried basil

  14. 1/4 cup chopped fresh parsley leaves

  15. 4 tablespoons butter, optional Steamed white rice , for serving File powder Hot sauce, for serving

Instructions Jump to Ingredients ↑

  1. Place the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water. Bring to a boil over medium-high heat and cook for 30 minutes. If using meat, remove it with a slotted spoon, chop it, and set aside. Reduce the heat to medium and add the greens, a handful at a time, and blanch until they are wilted, about 5 minutes. Drain , reserving the liquid. Coarsely chop the greens. Set aside. In the same pot, heat the oil over medium heat and add the onions, bell peppers, and celery . Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes. Add the meat, greens, reserved liquid, thyme, oregano , basil, and parsley. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours. Remove the bay leaves. Adjust seasonings with salt, if desired. (If not using meat, the gumbo may need more salt.) Also, if no meat has been added, add 4 tablespoons butter to the pot just before removing from the heat. Serve in deep soup bowls over steamed white rice with file powder passed at the table for guests to thicken the gumbo to their personal taste. Serve with hot sauce , if desired.


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