Gumbo z'Herbes
The Lenten green gumbo of New Orleans, built from an odd number of greens cooked down with a roux and their own pot liquor.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Large stockpot
- •Blender or food processor
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 12
- carbs
- 24
- protein
- 9
- calories
- 240
Instructions
- 1
Wash all the greens well. Boil them together in 3 quarts of salted water for 20 minutes.
- 2
Drain the greens, saving all the cooking liquid. Chop the greens roughly or pulse them briefly in a food processor.
- 3
In the empty pot, cook the butter and flour over medium heat for 6 minutes into a light-blond roux (cooked flour paste).
- 4
Add the onion and garlic. Cook for 6 minutes until soft.
- 5
Whisk in the saved cooking liquid. Add the chopped greens and cayenne, then simmer for 40 minutes.
- 6
Season with salt and pepper. Take the pot off the heat, stir in the filé, and serve over rice.
Chef's tips
Save every drop of the greens' cooking water. This liquid is your flavorful stock, and throwing it out will leave the gumbo thin.
Storage
Refrigerate up to 4 days; the gumbo freezes well for 3 months.
Reheating
Reheat over medium-low, stirring, and add a little water if it has thickened.
Common mistakes to avoid
- •Using only one or two greens, which makes the flavor flat.
- •Throwing away the greens' cooking water.
- •Cooking the roux too dark for this delicate dish.
Serving suggestions
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