Gumbo Z’Herbes
This classic New Orleans non-okra gumbo uses multiple fresh greens—odd number, please!—to make a thick, healthy, yummy soup, with or without meat.
Servings Prep Time
4mains (8 apps) 15minutes
Cook Time Passive Time
35minutes 30minutes
Servings Prep Time
4mains (8 apps) 15minutes
Cook Time Passive Time
35minutes 30minutes
Ingredients
Instructions
  1. Make a roux. Heat oil over medium low heat, then whisk in flour til completely smooth. Let the mixture cook to a rich brown, from a caramel to a black coffee color. In the first 10 minutes of cooking, you just need to keep an eye on the roux and stir occasionally. Once the mixture begins to darken, it can easily burn. Lower the heat, stir, and be careful.
  2. While roux cooks, stem greens. Cut sturdiest greens, like kale and collards, in thin slices; keep in one pile. Cut medium greens—chard, beet tops, etc.—in thin slices, keep in a separate pile. Cut delicate greens in small pieces and keep in a separate pile.
  3. Add the chopped onions, green pepper, and cajun seasoning to the roux, stirring to coat. Add nutritional yeast if using. Add sturdy greens and stir to coat. Pour in broth, bring to a low boil. Cook over medium heat 12 minutes.
  4. Add medium textured greens and cook another 6-8 minutes, until they are a texture that you like. When you are happy with the cooked greens, turn off the heat, and add in the delicate greens. Cover the pot and let stand until ready to serve.
  5. If using bacon and sausage, cook the bacon or pancetta until the fat begins to render. Add sliced andouille and cook until brown.
  6. To serve, ladle soup into bowls, top with a scoop of rice, and garnish with diced peppers and crumbled croutons for the vegan version, or with meat if desired. Serve hot.

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