Description
Discover how to make a delicious and nutritious Green Gumbo with our easy-to-follow recipe. Learn the secrets to a flavorful vegetarian dish today!
Ingredients
- 1 cup (240 ml) vegetable oil
- 1 1/4 cups (156 g) flour
- 2 cups (320 g) chopped onion
- 1 cup (150 g) chopped green bell pepper
- 1 cup (120 g) chopped celery
- 4 cloves garlic
- 2 bay leaves
- 1 Tbsp (15 ml) Cajun seasoning (see below)
- 1 beef hock (optional)
- 10 cups (2400 ml) (2.4 liters) water
- 3 pounds (1.4 kg) assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
- Salt
- 1 pound (450 g) smoked beef sausage (optional)
- File powder to taste (optional)
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) cayenne
- 1 teaspoon (5 ml) celery seed
- 1 teaspoon (5 ml) dried thyme
- 2 teaspoons (10 ml) dried oregano
- 1 Tbsp (15 ml) garlic powder
- 2 Tbsp (30 ml) sweet paprika
Instructions
- Begin with the roux: To start preparing the green gumbo, create a roux to enhance flavor and thicken the dish. Warm the vegetable oil over medium heat for a couple of minutes, then incorporate the flour, ensuring it’s smooth without any lumps. Cook the mixture over medium-low heat until it resembles chocolate in color. Keep in mind, the darker the roux, the better it will taste, but it can burn easily, so continuously stir and monitor it closely.
- Heat water to a simmer: As the roux cooks, heat the water until it reaches a gentle simmer.
- Incorporate onions, celery, green pepper, then garlic into the roux: Once the roux is sufficiently dark, add the chopped onions, celery, and green pepper, and adjust the heat to medium. Stir occasionally until the vegetables become tender. Add the garlic and cook for an additional 1-2 minutes.
- Introduce bay leaves, spices, and hot water: Add the bay leaves and Cajun seasoning, then gradually blend in the hot water. Initially, the roux may clump, but continue stirring until it forms a smooth broth.
- Add beef hock, greens, cover, and let it simmer: Incorporate the beef hock and all the greens into the pot. Check the saltiness of the broth, keeping in mind that the beef hock will contribute saltiness, so it’s okay if it’s slightly under-salted for now. If desired, add more Cajun seasoning. Cover the pot and let it simmer gently for 1 hour and 15 minutes.
- Separate meat from beef hock bones, chop, and return to pot: Examine the beef hock. If the meat easily comes off the bone, remove it, discard the bones, chop the meat, and return it to the pot. If it’s not ready, continue simmering the gumbo; cooking times for beef hocks can vary.
- Add smoked beef sausage: Once the beef hock is ready, add the smoked beef sausage and cook for an additional 15 minutes. Serve with file powder on the side. Enjoyed the recipe? Share your thoughts with a rating and review!
Notes
- Consider using a smaller amount of vegetable oil in the roux for a lighter dish.
- Experiment with different greens to customize the gumbo’s flavor.
- Adjust Cajun seasoning and salt levels according to taste preference for a balanced flavor profile.
