Categories: Recipes Date: Jan 5, 2015 Title: Gumbo Z'herbes
The market is bursting at the seams with greens right now - collards, mustards, red mustards, Chinese mustards, turnips, you name it. Pick up a few different bunches this week for Gumbo Z'herbes. This recipe, courtesy of the Gumbo Shop, also includes red beans. It doesn't get more New Orleans than that!
Rinse and sort red beans. Cover with water and soak for 8 to 10 hours or overnight. Drain and cover with fresh water. Bring to a boil. Simmer over low heat for about 1 hour or until just tender. Drain, reserving the water to use as part of the cooking water for the greens. Set beans aside.
Wash mushrooms and trim the bottom off the stems. Place on a pan in a smoker for about 45 minutes. When cool enough to handle, coarsely chop the mushrooms. Set aside.
Heat oil in a large, heavy-bottomed pot over medium-high heat. Add flour and stir until a peanut butter–colored roux is attained. Immediately add onion, bell pepper, and celery; sauté until vegetables are tender and start to stick and brown a little. Add shallots, garlic, bay leaves, salt, white pepper, black pepper, and cayenne pepper; cook for 5 minutes, stirring often. Add mushrooms to roux mixture; cook for 2 minutes.
Combine one gallon water and bean water in a large soup pot; bring to a boil. Add collard greens and cabbage and boil until just tender. Add mustard greens, turnip greens, and green onions and return to a boil. Carefully stir roux mixture into the simmering greens and return to a boil. Add beans, parsley, and soy sauce. Bring to a boil one more time, then turn off the heat. Serve over rice. (This dish is better after being refrigerated overnight and then reheated.)
Makes approximately 2 gallons
Recipe contributed by Richard Stewart, The Gumbo Shop