Gumbo Z'Herbes With Perfect Rice

Gumbo Z'Herbes With Perfect Rice
Gumbo Z'Herbes With Perfect Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 11

    tablespoons vegetable oil divided

  • 4

    cups cubed (1/2") smoked ham - (abt 22 oz)

  • 2

    tablespoons butter - (1/4 stick)

  • 6

    cups sliced leeks white and pale

  • green parts only

  • 2

    cups finely-chopped celery

  • 2

    cups sliced green onions

  • 1

    cup chopped fresh Italian parsley

  • 5

    large garlic cloves chopped

  • 3

    tablespoons filé powder*

  • 1

    tablespoon chopped fresh oregano

  • 3/4

    teaspoon cayenne pepper

  • 8

    cups sliced collard greens - (abt 6 oz)

  • 8

    cups sliced mustard greens - (abt 6 oz)

  • 1

    large bunch watercress thick stems

  • trimmed - (abt 4 cups)

  • 4

    cups fresh spinach leaves

  • 1/2

    teaspoon sugar

  • 10

    cups low-salt chicken broth divided

  • 3/4

    cup all-purpose flour

  • Perfect Rice (see recipe)

Directions

* 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; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé 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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