Gumbo Z herbes Green Gumbo

Ingredients

10 oz fresh spinach or 10 oz package frozen leaf spinach 10 oz fresh mustard greens or 10 oz pkg frozen mustard greens 10 oz fresh turnip greens or 10 oz pkg frozen turnip greens 10 oz fresh collard greens or 10 oz pkg frozen collard greens 1/2 medium cabbage, shredded 2 bay leaves, minced 1 tsp dried leaf basil 1 tsp dried leaf thyme 1 tsp dried leaf oregano 1/4 tsp ground allspice 1/8 tsp ground cloves 1/4 tsp fresh grated nutmeg 4 qt good chicken stock 1 lb lean boneless pork 1 lb smoked ham 2/3 cup vegetable oil 2 lg onions, chopped 4 celery stalks, chopped 1 lg green bell pepper, chop 4 lg garlic cloves, chopped 2 tbsp sugar 1 salt 1 fresh ground black pepper 1 cayenne pepper 24 shucked oysters with liquor* 12 green onions, thinly sliced 1/2 cup flat-leaf parsley, minced 3 1/2 tbsp file powder (approximately) 5 cup hot cooked rice 1 seasoning mix: 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder

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Preparation
 
*24 oysters equals about 2 pints.
Wash fresh greens; tear into small pieces. Remove large stalks and
ribs. (If using frozen greens, thaw and drain before proceeding).
Place cleaned or thawed greens, cabbage, bay leaves, basil, thyme,
oregano, allspice, cloves, and nutmeg into a large soup pot. Add
stock and enough water to cover greens by 3 inches. Bring to a boil.
Reduce heat. Cover; simmer while preparing remaining ingredients.
Prepare Seasoning Mix. Cut pork and ham into bite-size pieces. Add
meats to Seasoning Mix. Shake to coat lightly. Set seasoned meat
aside while oil heats. Heat oil in a large, heavy skillet over
medium-high heat. When oil is very hot, add seasoned meat; stir until
brown on all sides. Remove browned meat with a slotted spoon; add to
simmering greens. Reduce heat to medium; add onions, celery, bell
pepper, and garlic to skillet. Cook until vegetables are wilted,
about 5 minutes. Remove vegetables with a slotted spoon; add to
simmering greens. Stir in sugar; simmer, uncovered for one hour.
Season to taste with salt, black pepper and cayenne. Cover; simmer 2
hours. About 10 minutes before serving, GENTLY stir in oysters with
their liquor, green onions, and parsley. Cook until edges of oysters
curl. Spoon about 1/2 cup rice into each soup bowl. Spoon gumbo over
rice; top with a pinch of file powder. Makes 8-10 good-sized
servings.
To prepare Seasoning Mix: Place all ingredients in a large plastic
bag and shake to combine.

 

 
Servings: 8

 

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