Gumbo Z'herbes
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • 1 bunch fresh spinach leaves
  • 1 bunch fresh kale
  • 1 bunch fresh Swiss chard
  • 1 bunch fresh collard greens
  • 1 bunch fresh mustard greens
  • 2 cups fresh green leaf lettuce
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 6 cups vegetable stock
  • 4 tablespoons dark roux
  • Kosher salt and freshly ground black pepper
  • Cajun seasoning blend
  • 6 cups cooked Louisiana long-grain white rice
  • 1 cup diced green onion tops
  • Filé powder
Instructions
  1. Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables and herbs and cover with vegetable stock. When the pot begins to boil, add the roux, lower the heat to simmer and cover. Stir occasionally and cook for about 1 hour until the greens wilt and the flavors meld together.
  2. Add salt, black pepper and Cajun seasoning to taste and serve over cooked white rice with a sprinkling of diced green onions and a light dusting of filé powder.
Recipe by Acadiana Table at https://www.acadianatable.com/gumbo-and-more/