Gumbo Z’Herbes

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 5 cups chopped mustard greens
• 5 cups chopped collard greens
• 5 cups chopped turnip greens
• 3 cups chopped beet tops (5 oz.)
• 2 cups chopped cabbage
• 2 cups chopped romaine lettuce
• 2 cups chopped watercress
• 1 1/2 cups coarsely chopped spinach
• 1 cup chopped carrot tops (1 1/2 oz.)
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1/2 lb. smoked sausage, diced
• 1/2 lb. smoked ham, diced
• 1/2 lb. uncooked beef brisket, diced
• 1/2 lb. Spanish chorizo or andouille sausage, diced
• 3 Tbsp. vegetable oil
• 1/4 cup all-purpose flour
• 2 tsp. salt
• 1/2 tsp. fresh thyme leaves
• 1/2 tsp. ground red pepper
• 1/2 tsp. file powder
• Hot cooked rice

Directions

1. Combine first 11 ingredients and water to cover in a 15-quart stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
2. Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring 15 minutes.
3. Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. dripping in skillet.
4. Make a roux: Stir flour into reserved drippings with a wooden spoon, nd cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes. Stir in file powder; stir vigorously. Serve over hot cooked rice.

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