The Forked SpoonGreen Gumbo Recipe (Gumbo Z’Herbes)
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 10- 1 green bell pepper (deseeded and diced)
- 1 teaspoon cayenne pepper powder
- 1 white onion (diced)
- ½ teaspoon pepper
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 5 green onions (both white and green parts, chopped)
- ½ pound boneless skinless chicken thighs (cut into 1-inch pieces)
- ½ pound cubed beef stew meat (or pork shoulder)
- ½ pound smoked ham (cubed)
- 14 ounces smoked andouille sausage (cut into 1-inch-thick slices)
- water (approximately 8 cups)
- 1 tablespoon filé powder (plus more for topping if desired)
- 1 teaspoon salt
- 3 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 16 cups chopped greens (see notes)
- 2 bay leaves
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Prepare the greens: Wash all of your greens thoroughly in cool water, removing any grit or dirt. Set aside to drain while you start the gumbo base.
- Step 2
Brown the meat: Heat 1 tablespoon of oil in an extra-large pot over medium heat. Add the beef and chicken and cook for 5–6 minutes, stirring occasionally, until just browned.
- Step 3
Add the sausage and ham: Add the sliced sausage and diced ham to the pot. Cook for another 5-6 minutes, or until lightly browned and aromatic.
- Step 4
Sauté the vegetables: Stir in the celery, onion, green bell pepper, and green onions. Cook slowly for about 10 minutes, or until softened and translucent.
- Step 5
Add the garlic and seasonings: Add the minced garlic and cook for 30 seconds, then stir in the flour, cayenne pepper, salt, and black pepper. Cook the flour and spices for 2-3 minutes, stirring continuously.Note: Do not add the filé powder at this stage
- Step 6
Wilt the greens: Add about ⅓ of the washed and trimmed greens to the pot and pour in enough water to just cover them. Increase the heat to high and bring to a boil. As the greens begin to wilt and sink, use a spoon to gently push them into the liquid.
- Step 7
Add remaining greens gradually: Continue adding the remaining greens a handful at a time, allowing each batch to wilt before adding more. Once all the greens are in and have wilted down, stir to combine and reduce the heat to maintain a gentle simmer.
- Step 8
Simmer: Add the bay leaves to the pot, then cover and simmer for 1 to 2 hours, or until the greens are tender and the gumbo has developed rich flavor. Stir occasionally and check on the seasoning as it cooks.
- Step 9
Finish with filé powder: Remove the pot from the heat. Stir in the filé powder to thicken slightly and add a subtle earthy flavor. Adjust seasonings to taste.
- Step 10
Serve: Ladle the gumbo over freshly cooked white rice and serve hot.
Interactive, hands-free timers are available in the Supper app.
Prepare the greens: Wash all of your greens thoroughly in cool water, removing any grit or dirt. Set aside to drain while you start the gumbo base.
Source: The Forked Spoon
