Gumbo Des Herbes Green Gumbo Food

LEAH CHASE'S GUMBO Z'HERBES

Steps:

• Combine first 11 ingredients and water to cover in a 15-qt. 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.
• Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
• 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. drippings in skillet.
• Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see "Master the Art of Making Roux," page 5, as a guide). 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 salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.

GUMBO Z'HERBES

Steps:

• In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

GUMBO Z'HERBES

Steps:

• Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
• Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
• Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
• Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
• Serve over cooked rice and garnish with reserved celery leaves, if desired.