GUMBO Z'HERBES
This hearty vegetable gumbo is traditionally eaten on Holy Thursday to fortify worshipers for Good Friday, a day of fasting and abstinence from meat. I've seen recipes that contain everything from chicken wings to spicy chaurice sausage (a Cajun cousin of chorizo) to smoked brisket. Custom also dictates that the gumbo is supposed to have an odd number of greens--five or seven or nine and as many as fifteen--for luck. Many recipes include foraged herbs such as peppergrass, as well as the green tops from radishes, carrots, and beets. Leah Chase, the Grande Dame of NOLA, is world famous for her Gumbo Z'herbes. At her restaurant, Dooky Chase, there are three lunch seatings on Holy Thursday, serving nearly five hundred guests. Most recipes are quite the production, featuring multiple pots and pureeing vast quantities of simmered greens. I've streamlined the recipe by using baby greens and prechopped greens to avoid pureeing them at the end. Aim for the odd number in any combination of "z'herbes" you'd like. This amount of liquid is suitable for 3 pounds of greens.
Provided by Virginia Willis
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon of the oil in a large heavy pot over medium heat. Add both kinds of sausage; cook until the sausage is cooked through and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the meat to a plate.
- Add the remaining 5 tablespoons oil to the pot. Add the flour and cook, stirring frequently with a wooden spoon, until deep golden brown, about 15 minutes. Add the onion, poblano, and celery and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and stir to combine.
- Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.
CAJUN VEGETABLE GUMBO
Make and share this Cajun Vegetable Gumbo recipe from Food.com.
Provided by JessicaSmmns
Categories Gumbo
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
- On a cutting board, coarsely chop the greens and set aside.
- In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
- In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
- Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
- Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
- Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
- Remove the bay leaves and serve warm.
Nutrition Facts : Calories 515.1, Fat 22.1, SaturatedFat 3, Sodium 1335.5, Carbohydrate 69.8, Fiber 10.8, Sugar 12.1, Protein 12.7
VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
SPICY NINE-VEGETABLE GUMBO
During a recent really, really cold snap, I developed a craving for a good, thick, chunky Louisiana-style gumbo with a spicy kick. This turned out perfectly. The sesame oil and smoked paprika give it depth, so that you won't miss ham or seafood in this gumbo. I'm glad I made a huge pot of it! You could serve this over brown rice, but I think it's dandy all by itself.
Provided by La Dilettante
Categories Gumbo
Time 50m
Yield 16 cups, 16 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oils and add the onion, celery, and garlic, cooking until soft. Add flour and Creole seasoning, and stir until thickened. Turn heat down and cook until mixture has browned a bit.
- Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
- Simmer for 15 minutes, or until carrots and potatoes are done.
- (If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
- Even better the next day!
Nutrition Facts : Calories 122.7, Fat 4.1, SaturatedFat 0.6, Sodium 264.5, Carbohydrate 19.3, Fiber 3.7, Sugar 4.4, Protein 3.8
SPICY SHRIMP GUMBO
This recipe has been in my family for many years. Delicious during cold winter nights.
Provided by Mark Lackey
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h3m
Yield 9
Number Of Ingredients 13
Steps:
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 25.4 g, Cholesterol 155.8 mg, Fat 13.8 g, Fiber 2 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 887.1 mg, Sugar 1.7 g
FIRE ROASTED VEGETARIAN GUMBO
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.
Provided by JessMacintyre
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to broil.
- Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
- Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
- Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
- Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g
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