Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Gumbo Z'Herbes
Serves 6

8 tbsp. Olive Oil
6 tbsp. Flour
2 Onions, chopped
2 Green Bell Peppers, chopped
4 Celery Ribs, chopped
2 Turnips, peeled and chopped
4 Scallions including green tops, minced
3 cloves Garlic, minced
1-1/2 lbs. Mixed Greens, Collard Greens, Mustard Greens, Spinach
(stems removed, leaves washed and chopped fine)
1 tbsp. Gumbo Filé (optional)
1/2 tsp. Thyme, dried
2 qts. Chicken Stock or canned broth
1 Bouquest Garni: 6 parsley stems, 3 sprigs fresh Thyme or 1/2 tsp. dried and 1 bay leaf)
1/4 lb. Okra, chopped (about 1 cup)
2 tbsp. Rice Wine Vinegar
1-1/2 tsp. Worcestershire Sauce or more to taste
1/2 tsp. Hot Sauce or more to taste
2 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper

Méthode:
In a large pot, heat 6 tablespoons of the olive oil over moderately low heat. Add the flour and cook, stirring frequently, until the roux turns the color of peanut butter, about 15 minutes. As the roux darkens, stir the mixture more frequently. Add the onions, bell peppers, celery, turnips, scallions and garlic and stir until the vegetables are coated with the roux. Cook over moderate heat, stirring occasionally, until the vegetables begin to turn golden, about 5 minutes. Add the greens and cook, stirring occasionally, until they wilt, about 8 minutes longer. Stir filé, if using, and thyme into the vegetable mixture and then whisk in the stock. Bring to a simmer and add the bouquet garni. Cook the gumbo, partially covered, stirring occasionally, for 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a small frying pan over moderate heat. Add the okra. Cook into beginning to brown, about 5 minutes. Stir in the vinegar. Add the okra to the gumbo with the Worcestershire sauce, hot sauce, salt and 1/4 tsp. of the black pepper. Simmer about 10 minutes longer. Remove the bouquet garni. Serve.