The Recipe Thread [tm--CajunCook]
Gumbo Z' Herbes "The King of Gumbos"
Traditionally served on Good Friday
1 bunch fresh mustard greens
1 bunch fresh collard greens
1 bunch fresh turnip greens
1 bunch fresh green kale
1 bunch fresh dandeion greens
1/2 medium green cabbage (shredded)
1/2 cup flat leaf parsley (minced)
1 large onion (halved and sliced)
4 large celery stalks and tops (choped)
4 large garlic cloves (minced)
2 bay leaves (minced)
1 1/2 teaspoons cracked black pepper
1/2 cup hot sauce
1 tablespoon sugar
1 pound smoked pork jowl or smoked ham (diced)
4 quarts brown poultry stock or chicken broth
1 pint shucked oysters and their liquor
Salt to taste
Gumbo file' powder
Chopped green onions (garnish)
Cooked white rice
Wash greens thoroughly to remove dirt and sandy residue. Tear into bite sized pieces discarding stems and tough center veins. Combine the greens, cabbage, parsley, onion, celery, garlic, bay leaves, black pepper, hot sauce, sugar, and diced pork in a 12 quart soup pot. Add stock or broth and stir to blend well. Cover and cook about 2 hours, stirring occaisionally. Add salt to taste and adjust other seasonings if necessary. Stir in the oysters and their liquor. Cook just untill oysters curl around the edges. Serve gumbo over white rice. Garnish with green onions. Add file' powder at the table.
Gumbo Z' Herbes "The King of Gumbos"
Traditionally served on Good Friday
1 bunch fresh mustard greens
1 bunch fresh collard greens
1 bunch fresh turnip greens
1 bunch fresh green kale
1 bunch fresh dandeion greens
1/2 medium green cabbage (shredded)
1/2 cup flat leaf parsley (minced)
1 large onion (halved and sliced)
4 large celery stalks and tops (choped)
4 large garlic cloves (minced)
2 bay leaves (minced)
1 1/2 teaspoons cracked black pepper
1/2 cup hot sauce
1 tablespoon sugar
1 pound smoked pork jowl or smoked ham (diced)
4 quarts brown poultry stock or chicken broth
1 pint shucked oysters and their liquor
Salt to taste
Gumbo file' powder
Chopped green onions (garnish)
Cooked white rice
Wash greens thoroughly to remove dirt and sandy residue. Tear into bite sized pieces discarding stems and tough center veins. Combine the greens, cabbage, parsley, onion, celery, garlic, bay leaves, black pepper, hot sauce, sugar, and diced pork in a 12 quart soup pot. Add stock or broth and stir to blend well. Cover and cook about 2 hours, stirring occaisionally. Add salt to taste and adjust other seasonings if necessary. Stir in the oysters and their liquor. Cook just untill oysters curl around the edges. Serve gumbo over white rice. Garnish with green onions. Add file' powder at the table.