Tuesday, February 16, 2010

Gumbo z'Herbes
I wanted to post one more New Orleans recipe I made recently, this was quite delicious. I didn't make a roux, so it's not a proper gumbo, but the flavors are superb and sometimes a lighter broth is more welcome than the thicker roux gumbos. This gumbo, also known as green gumbo has so many variations and greens that you can add-the more the better.
1 whole chicken
1 large ham hock
1 pound andouille sausage, cut into 1" pieces
1 large onion, diced
3 large carrots, peeled and sliced
1 green bell pepper, diced
2-3 cloves of garlic, sliced thinly
1 bunch collards, cleaned and cut into 1" pieces
1 bunch turnip greens, cleaned and cut into 1" pieces
1 bunch mustard greens, cleaned and cut into 1" pieces
1/2 cup fresh tarragon leaves
1 cup minced parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 Tablespoon sugar (optional)
1 cup long grain rice
Salt and pepper to taste
In a large stock pot, bring 1 1/2 gallons of water to the boil, add the chicken and the ham hock, stew gently for 45 minutes to 1 hour. Remove the chicken and hock from the pot and let cool.
Add everything except the rice to the broth in the stock pot, when the chicken and hock are cool enough to handle, pick the meat and add it back to the stock pot.
Simmer the soup over low heat for 1 hour. Taste for seasoning, if the green are too bitter add the optional sugar.
Add the rice and continue to simmer unti the rice is tender.
Spinach, beet greens, carrot tops are other greens often used in this gumbo.

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