Hearty Green Gumbo Recipes

Steps:

• In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
• Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
• Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
• In the same Dutch oven stir together the flour and oil till smooth.
• Cover over medium-high heat for 5 minutes, stirring constantly.
• Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
• Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
• Add enough water to reserved liquid to make 2 1/2 cups.
• Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
• Bring to a boil; reduce heat, cover and simmer for 15 minutes.
• Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
• Stir in beans; heat through.
• To serve, place rice in individual bowls and ladle gumbo over rice.

Steps:

• In large pot, stew chicken with bay leaf til done and tender.
• Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
• Put meat in bowl and cover, set aside or refrigerate til needed later.
• Measure out 10-12 cups of stock from chicken and pour into clean pot.
• Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
• Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.