Leah Chase's Gumbo Z'Herbes

• จำนวนที่เสิร์ฟ: 12 servings
• เวลารวม: 2 hours 50 minutes

ส่วนผสม

5 cups chopped mustard greens

5 cups chopped collard greens

5 cups chopped turnip greens

3 cups chopped beet tops (5 oz.)

2 cups chopped cabbage

2 cups chopped romaine lettuce

2 cups chopped watercress

1 1/2 cups coarsely chopped spinach

1 cup chopped carrot tops (1½ oz.)

2 garlic cloves, chopped

1 medium onion, chopped

1/2 pound smoked sausage, diced

1/2 pound smoked ham, diced

1/2 pound uncooked beef brisket, diced

1/2 pound dry Spanish chorizo or andouille sausage, diced

2 tablespoons vegetable oil

1/4 cup all-purpose flour

2 teaspoons table salt

1/2 teaspoon fresh thyme leaves

1/2 teaspoon ground red pepper

1/2 teaspoon filé powder

Hot cooked rice

วิธีทำ

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.