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Green Gumbo
Green Gumbo
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Lenten Louisiana Gumbo packed with hearty greens like collards, kale, turnip greens, and spinach.
Ingredients:
  • 1 cup peanut oil, lard or other vegetable oil
  • 1 1/4 cup flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning (see below)
  • 1 ham hock (optional)
  • 10 cups water
  • 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
  • Salt
  • 1 pound smoked andouille sausage (optional)
  • File powder to taste (optional)
  • Cajun Spice Blend
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 Tbsp garlic powder
  • 2 Tbsp sweet paprika
Instructions:
  • Prepare the roux: Start by heating 1 cup of peanut oil or lard in a pan over medium heat. Stir in the flour until smooth. Cook over medium-low heat until the roux turns the color of chocolate, stirring constantly to prevent burning. You can control how dark you want it, but remember, darker means more flavor.
  • Simmer water: Bring 10 cups of water to a simmer as you cook the roux.
  • To the darkened roux, stir in onions, celery, green pepper, and garlic. Cook over medium heat, stirring occasionally until the vegetables soften. Cook garlic for an additional 1-2 minutes.
  • Stir in bay leaves, Cajun spice, hot water: Add the bay leaves and Cajun spice, then slowly stir in the hot water. The roux will thicken at first, but continue stirring until it transforms into a smooth, flavorful broth.
  • Enhance flavors: Add the ham hock and greens, adjusting salt if needed. Consider the ham's saltiness. For more spice, add Cajun seasoning. Simmer covered for 1 hour and 15 minutes.
  • Check the ham hock. If the meat easily falls off the bone, remove, chop, and return to the pot. If not, continue simmering the gumbo until tender, as ham hocks can cook unevenly.
  • Toss in the andouille sausage and let it simmer for another 15 minutes after the hock is done. Serve with a sprinkle of file powder at the table. Enjoy the dish? Please rate with stars and leave a comment!

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