This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana’s Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year. https://www.saveur.com/article/Recipes/Gumbo-zHerbes/
Serves 10-12
Ingredients
- 4 tbsp. vegetable oil
- 4 tbsp. flour
- 3 large yellow onions, peeled and chopped
- 3 ribs celery, chopped
- 1 green bell pepper, cored, seeded, and chopped
- 5-6 cloves garlic, peeled and chopped
- 2 tsp. Tabasco sauce
- 1 tsp. cayenne
- 3 lb. greens, such as collards, kale, swiss chard, mustard, beet, or turnip greens, spinach, swiss chard, carrot tops, or parsley, alone or in combination, cleaned and chopped
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 tbsp. filé powder
Directions
- Heat oil in a large heavy pot over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until deep golden brown, 12-15 minutes.
- Add onions, celery, bell peppers, and garlic and cook, stirring often, until soft, 8-10 minutes.
- Stir 8 cups water into pot, then add Tabasco and cayenne. Increase heat to high and bring to boil. Add greens and bay leaves and season to taste with salt and pepper.
- Reduce heat to medium-low and simmer, stirring occasionally, until greens are very soft, about 1 hour. Stir in file and adjust seasonings. Remove bay leaves before serving. Serve gumbo over brown rice