Gumbo Z'Herbes With Perfect Rice

Recipe Ingredients

11 tablespoons	165ml	Vegetable oil - divided
4 cups	948ml	Cubed (1/2") smoked ham - (abt 22 oz)
2 tablespoons	30ml	Butter - (1/4 stick)
6 cups	1422ml	Sliced leeks - white and pale
		Green parts only
2 cups	220g / 7.8oz	Finely-chopped celery
2 cups	125g / 4.4oz	Sliced green onions
1 cup	146g / 5.1oz	Chopped fresh Italian parsley
5 cups	730g / 25oz	Garlic cloves - chopped (large)
3 tablespoons	45ml	File powder*
1 tablespoon	15ml	Chopped fresh oregano
3/4 teaspoon	3.8ml	Cayenne pepper
8 cups	1584g / 55oz	Sliced collard greens - (abt 6 oz)
8 cups	1896ml	Sliced mustard greens - (abt 6 oz)
1		Large bunch watercress - thick stems
		Trimmed - (abt 4 cups)
4 cups	160g / 5.6oz	Fresh spinach leaves
1/2 teaspoon	2.5ml	Sugar
10 cups	2370ml	Low-salt chicken broth - divided
3/4 cup	46g / 1.6oz	All-purpose flour
		Perfect Rice - (see recipe)

Recipe Instructions

* A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; saute until browned, about 10 minutes. Transfer to bowl and reserve.

Melt butter in same large pot over medium-high heat. Add leeks and celery. Saute until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Saute until onions wilt, about 2 minutes.

Reduce heat to medium-low. Add file powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.

Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.

Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.