Okra and Greens Gumbo
Adapted from the Gumbo Z’herbes recipe in Susan Spicer’s Crescent City Cooking
Makes 8 to 10 servings
½ cup oil
½ cup flour
2 medium onions, chopped
2 sweet peppers, chopped
2 stalks of celery, chopped
2 medium turnips, chopped
1 cup plus ½ cup chopped scallions
2 garlic cloves, minced
4 cups of greens, coarsely chopped (mustard greens, turnip greens, kale or chard)
1 tablespoon chopped fresh thyme
1 teaspoon file powder
2 quarts stock (chicken, vegetable, or shrimp)
1 tablespoon Worcestershire sauce
Bouquet garni (made with parsley stems, bay leaf, and thyme)
2 cups okra, chopped
Salt and pepper
Cooked white rice, optional
Also optional, cooked chicken, shrimp, and/or sausage
Heat ½ cup oil in a large, heavy-bottomed pot over medium-high heat until almost smoking. Carefully whisk in the flour. Continue whisking until the roux is the color of peanut butter, or a little darker.
Add the onions, sweet peppers, celery, turnips, 1 cup of scallions, and garlic, and cook, stirring to coat vegetables with roux, for 5 minutes.
Add the greens, stir, and cook for about 10 minutes, or until they are wilted; add the thyme and file powder.
Stir in the chicken stock, 2 cups at a time, bringing the mixture to a boil after each addition. Whisk in the oyster liquor and Worcestershire sauce.
Bring the gumbo to a boil, then reduce the heat to a simmer. Add the okra and the bouquet garni and cook over medium-low heat for about 1 hour, adding more chicken stock or water if the mixture gets too thick.
Season to taste with salt, pepper, and hot sauce.
To serve the gumbo, ladle generous portions into bowls and garnish with remaining scallions, and hot rice, if desired.
These fresh-from-the-farm ingredients available at The Market at Pepper Place and Tuscaloosa River Market, as well as in CSA boxes!
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