Gumbo Z'herbes - Just Dutch Oven Recipes

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Gumbo Z'herbes

3 lb Mixed greens; * see note
1/2 Cabbage; sliced
2 qt Water
2 tb Olive oil
1/2 lb Asparagus; fiddlehead ferns, or broccoli, chopped
1/4 lb Okra; sliced
1 Red bell pepper; diced
2 Stalks celery; chopped
8 oz Button mushrooms
1 bn Parsley
1 ts Liquid smoke flavoring
2 Cloves
2 Allspice berries
2 Bay leaves
2 ts Dried thyme
Salt and pepper; to taste
Creole seasoning; to taste
3 c Cooked rice
Gumbo file; optional

*Suggested mixed greens: mustard, arugula, turnip, collard, kale, spinach, watercress, dandelion, beet, carrot tops, radish tops, chicory and swiss chard.

In a large pot, such as a Dutch oven, simmer greens and cabbage in water for about 2 hours. Strain out greens, reserving stock. Chop greens. In large pot, saute asparagus, okra, bell pepper, and celery until tender, about 5 minutes. Add mushrooms and parsley; saute 2 minutes. Return stock and greens to pot. Add liquid smoke, cloves, allspice, bay leaves, and thyme. Simmer on very low heat for 1 hour (do not boil). Season with salt, pepper, and Creole seasoning to taste. Place 1/2 cup of rice in bowls and ladle gumbo over. Serve, passing gumbo file.