11224 Gumbo Z’Herbes 2h 30m 30m 8 Mon Nov 12 13:30:25 -0800 2007 Mon Nov 12 13:30:26 -0800 2007 Cajun/Creole Hack http://www.chow.com/recipes/11224 Mon, 12 Nov 2007 21:30:26 GMT 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.

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  • 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.
    • ]]>     http://www.chow.com frankiii 49 Soup/Salad/Sandwich 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

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