Green Gumbo Love

Well if Key Lime Pie was an antidote for Spring Fever, and Fry-Days are the cure for Lent cravings, I have one more healing recipe up my sleeve. This one ticks off a lot of boxes…it’s warm and comforting so it’s perfect if your spring is still a little chilly. It’s got plenty of greens in it, so its green color reflects all the new growth of spring vegetation while packing a nutritious punch. Traditionally, it was made on Holy Thursday and served on Good Friday, and it qualifies as meatless if you’re keeping Lent rules. I’ve also included some “options” for those rule-breaking carnivores out there (not me, of course!!!).

So, drumroll, please, for our last week of Lent hero…

Gumbo Z’Herbe from Gumbo Love

12 cups chicken or vegetable broth

1 pound andouille or other smoked sausage, cut into 1/8-inch rounds or half-moons (optional)

1 cup vegetable oil

1 1/2 cups all-purpose flour

2 large onions, coarsely chopped

1 bunch celery, including leaves, coarsely chopped

2 green bell peppers, coarsely chopped

4 garlic cloves, finely chopped

2 bay leaves

1 tablespoon LuLu’s Crazy Creola Seasoning or other Creole seasoning

1 ham hock (optional)

3 pounds assorted greens, such as turnip, collard, mustard, or kale, chopped (about 14 cups)

Sea salt (optional)

4 to 6 cups cooked white rice

Filé powder (optional)

1. In a large stockpot, bring 10 cups of the broth to a simmer.

2. In a large, heavy skillet, cook the sausage (if using) over medium heat until browned. Use a slotted spoon to transfer it to a paper towel-lined plate. Pat well with paper towels to soak up extra grease and set aside.

3. To make the roux, in a large stockpot, heat the vegetable oil over medium-high heat. When the oil is hot, gradually add the flour, whisking continuously. Continue to stir the roux, adjusting the heat as necessary to keep it from burning, for 25 to 35 minutes, or until the roux is a dark mahogany color. Be careful—if the roux burns, you will have to start all over again!

4. Carefully add the onion to the roux and cook, stirring with a large wooden spoon, for 2 to 3 minutes. (The onion will sizzle and steam when it hits the hot roux, so caution is advised. All seasoned gumbo cooks have roux battle scars on one or both arms.)

5. Add the celery and cook, stirring continuously, for 2 to 3 minutes more.

6. Add the bell pepper and cook, stirring continuously, for 1 to 2 minutes more. The mixture should resemble a pot of black beans in color and texture.

7. Add the garlic and cook for 1 to 2 minutes more.

8. Slowly stir in the hot broth and add the bay leaves and Creole seasoning.

9. Add the ham hock and sausage (if using), and all the assorted greens (the greens will cook down in size, so pile them all in). If you are not using ham hock or sausage, taste and season the gumbo with salt. Reduce the heat to low, cover the pot, and simmer gently for 1 hour and 15 minutes, stirring about every 20 minutes and skimming off any fat and foam from the surface as necessary.

10. Remove the ham hock (if using). The meat should be falling off the bone. Remove and discard the skin, fat, and bone, and chop the meat into pieces before returning it to the pot.

11. Gumbo is always better the day after it has been cooked, although I’ve never had a complaint when I served it the day I made it. At this point, you can cool the gumbo. Turn off the heat and let it sit for about 30 minutes. Then place the pot, uncovered, in an empty sink. Fill the sink with cold water and and ice around the stockpot (try not to get any in the stockpot itself). Stir every 15 minutes to facilitate cooling. When completely cool, refrigerate the gumbo in the stockpot, uncovered.

12. When ready to serve, slowly bring the gumbo to a simmer over medium-low heat. If desired, use the remaining 2 cups broth to adjust the consistency of the gumbo, thinning it as needed. Remove and discard the bay leaves. Serve over cooked white rice. If desired, set filé powder out on the table so everyone can add it to their gumbo to their preferred thickness and taste

Photo: Angie Mosier