I always make this for New Years Day. Traditionally a Lenten dish, green gumbo was served on Good Friday in old New Orleans to nourish the body after days and weeks of fasting. It is said that the number of greens you use determines the number of friends you will make in the year ahead.
I've discovered that people who generally don't like greens, love this gumbo. Start preparation early. Like with all gumbo, there's a lot of washing and chopping involved.
And I always listen to a little somethin-somethin wonderfully Cajun like 'Hip et Taiau' by the Hackberry Ramblers. I swear it makes that gumbo even sweeter. ^^
Ingredients:
At least 7 greens. I use the following:
collards, mustard, turnip, parsley, shallots, watercress, spinach, beet/radish/carrot tops, chicory, cabbage, celery
Gumbo base
1/2 cup chopped onion, 1/2# lean ham chopped in 1/2 cubes, 1/2# veal chopped in 1/2" cubes,
1 large hambone, 1/2# good smoked sausage
Roux
1/2 cup vegetable oil, 2/3 cup flour
Liquid and seasonings
2 qt plus 1/2 cup COLD water
1 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
2 whole bay leaves crushed
1/2 c hot sauce tomatillo verde ( or good quality red salsa)
1/2 tsp thyme
1/2 tsp marjaram
1/8 tsp cloves
1/4 tsp allspice
4 cloves garlic, minced
4 celery stalks diced (2 if you used celery as part of your green selection)
secret ingredient: 1 pint of oysters in their liquor pulsed a few times in food processor
Method
Wash greens thoroughly, cut off tough stems. Shake off water and place in 3 to 4 qt pan. Add 1/3 cup water, turn to high heat, cook 12 minutes. (I add a little good quality chicken stock instead of the water.)
Drain, reserving greens liquor in a separate bowl. Chop cooked greens fine and set aside.
Make roux by heating vegetable oil (use same large saucepan) over medium-low heat, adding flour stirring constantly until the color of peanut butter. Add onion, celery, garlic and continue to stir. Cook 5 minutes. Add meat and greens liquor, mix well, add greens.
Add hambone and all seasonings. Gradually add 2 quarts cold water, mixing thoroughly. Raise heat to high boil, then lower to simmer and cook for 1 hour. Add oysters (PLEASE do this. I don't care if you don't like oysters, do it anyway. . .you will thank me) and cook another 15 minutes.
Serve over Zatarain's long grain rice or with cornbread.
And of course, plenty of black-eyed peas!
http://www.youtube.com/watch?v=Tzlt9vbS2yc
Suggested listening: "Crescent City" by Emmylou and Lucinda
Warning: Somebody WILL kiss you when they eat this. Hopefullly, it'll be someone you love. ;-P Last year it was my neighbor, George. Hence the warning.
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