Gumbo ZHerbes
From waterlily 16 years agoIngredients
- About ¾ pound each of fresh spinach, mustard greens, turnip greens, and collard greens shopping list
- ½ medium white cabbage, shredded shopping list
- 2 bay leaves shopping list
- 1 t each of dried basil, thyme, and oregano shopping list
- ¼ t each allspice and nutmeg shopping list
- 1/8 t ground cloves shopping list
- 4 qts chicken stock shopping list
- ½ t each salt, black pepper, cayenne, paprika shopping list
- 2 medium or large onions, chopped shopping list
- 4 stalks celery, chopped shopping list
- 1-2 bell peppers, seeded and chopped shopping list
- 4 cloves garlic, minced (or more, to taste) shopping list
- 1 lb. lean boneless pork, cut into bite-sized pieces shopping list
- 1 lb ham, cut into bite-sized pieces shopping list
- 2 T sugar shopping list
- 24 shucked oyster with their liquor shopping list
- 12 green onions, chopped fine shopping list
- ½ - 1 cup fresh parsley, chopped shopping list
- 3 ½ T File’ powder shopping list
- 4-6 cups hot cooked rice shopping list
How to make it
- Wash the fresh greens, remove large stalks and ribs, tear greens into small bits. Place the greens and cabbage, along with the bay leaf, basil, thyme, oregano, allspice, nutmeg, and cloves into a large pot. Add stock (and additional water, if necessary) to cover the greens by 3 inches. Bring to a boil, reduce heat and cover. While the greens simmer, combine the salt, black pepper, cayenne and paprika. Add the pork and ham to these spices, and shake the container around to coat all the meat. Heat the oil in a large, heavy skillet over medium to medium-high heat. Add the seasoned meat and brown on all sides. Remove the meat from the skillet and add to the greens. Reduce the heat in the skillet and add the onions, celery, bell pepper, and garlic. Cook until the vegetables are just wilted, about 5 minutes. Remove the vegetables and add to the greens-and-meat mixture. Stir in the sugar, and continue to simmer, uncovered, for a few minutes. About 10 minutes before serving, gently stir in the oysters with their liquor, the green onions, and the parsley. Cook until the edges of the oysters just curl. To serve, spoon about ½ cup of rice into each serving bowl. Ladle the gumbo over the rice, and top each serving with a sprinkling of file’ powder.
People Who Like This Dish 2
- bluewaterandsand GAFFNEY, SC
- mejnoona Everett, MA
- waterlily Joplin, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Now, that is interesting. I have to try this for sure!
bluewaterandsand in GAFFNEY loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments