Gumbo Z'Herbes Recipe

By frankiii

Total Time: 2h 30m | Active Time: 30m | Makes: 8

Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free to use whatever greens you have around.

INGREDIENTS

2 Large Bunches of Mustard Greens, soaked and hard parts removed
1 Bunch of Baby Spinach, likewise
1 Bunch of Italian Parlsey
2 Garlic Cloves, minced
1c Onion, chopped
1 Bunch of Green Onions, white part removed and remains chopped
5c Water
¼ c Dry Vermouth
½ t Oregano, dried
½ t Thyme, dried
¼ t Cayenne Pepper
1lb Tasso, cut up to ¼ inch
3c Chicken Stock
1T Olive Oil
1t Salt
½ c Brown Roux
Crystal Hot Sauce, to taste

INSTRUCTIONS

Cook the tender portions of the Mustard Greens and Spinach in the water for about an hour or until tender.
Remove from the heat, retain the cooking water and allow to cool while you prepare the Roux.
Remove the Roux and set it aside and in the same heavy pot add the Olive Oil and render the Tasso for about 10 minutes.
Add the Onion, Garlic, Green Onion, Parsley, Oregano, Thyme, Salt and Cayenne. Cook until the Onions are translucent or for about 15 minutes over medium high heat.
Add the Vermouth to deglaze.
Chop the now cooled greens into smallish pieces. Add to the pot along with about 2/3 of the retained cooking liquid. Add the Stock. Simmer for 30 minutes
Stir in the Roux, holding back any extra oil that make be on the top. Cook for another 15 minutes then add the Hot Sauce.
Serve over rice, popcorn rice if you have it.

Member recipes are not tested by the CHOW food team.

SOURCE: http://www.chow.com/recipes/11223-gumbo-zherbes