Serenbe Style and Soul

with Marie Nygren

Wednesday

3

December 2014

0

COMMENTS

Gumbo Z’Herbes

Written by , Posted in Recipes

  • Serves 8 generously
  • 1 bunch mustard greens
  • 1 bunch collard greens
  • 1 bunch turnips
  • 1 bunch watercress
  • 1 bunch beet tops
  • 1 bunch carrot tops
  • 1 bunch spinach
  • ½ head lettuce
  • ½ head cabbage
  • 2 medium onions, chopped
  • 4 cloves garlic, mashed and chopped
  • Water (2-3 quarts)
  • 1 pound smoked sausage
  • 1 pound smoked ham
  • 1 pound boneless brisket
  • 1 pound hot tasso
  • 5 tablespoons flour
  • 1 teaspoons thyme leaves
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon filé powder
  • Steamed rice

Clean all vegetables, making sure to pick up bad leaves and rinse away all grit. Place all vegetables, onions and garlic in a large pot and cover with water. Boil for 30 minutes.

While this is boiling, cut all sausages and meats into bite-size pieces and set aside. Keep tasso pieces separate.

Strain vegetables after boiling and reserve liquid. Place all meats, except tasso, and 2 cups of reserved liquid (save the rest) in a 12-quart stockpot. Steam over high fire for 15 minutes.

While steaming other meats, place the tasso in a skillet over a high fire and stem until tasso is rendered (all grease cooked out), about 10 minutes. Remove the tasso and set aside, keeping the grease in the skillet.

All vegetables must be pureed. This can be done in a food processor or by hand in a meat grinder.

Heat the skillet of tasso grease over a high fire and stir in the flour. Cook this roux for 5 minutes or until floor is cooked (it does not have to brown). Pour roux over meat mixture; stir well. Add vegetables and the remaining two quarts of reserved liquid. Let simmer over a low fire for 20 minutes. Add tasso, thyme, salt and cayenne; stir well.

Simmer for 40 minutes. Add filé powder, stir will and remove from fire. Serve over steamed rice.

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