FriendsEAT New York

rd rd
GUMBO ZHERBES WITH PERFECT RICE

GUMBO ZHERBES WITH PERFECT RICE


I'm a Fan Too

0

FAN

Reference:

Bon Appétit, November 2004

Prep:

Active time: 20 min Start to finish: 3 1/4 hr (includes freezing)

Servings:

Makes 10 servings.

Submitted by:

img
Foodie
rd rd

Ingredients

11
tbsp vegetable oil, divided
4
cups 1/2-inch cubes smoked ham (about 22 ounces)
2
tbsp (1/4 stick) butter
6
cups sliced leeks (white and pale green parts only; from 5 large)
2
cups finely chopped celery
2
cups sliced green onions (about 8)
1
cup chopped fresh Italian parsley
5
large garlic cloves, chopped
3
tbsp filé powder*
1
tbsp chopped fresh oregano
3/4
tsp cayenne pepper
8
cups sliced collard greens (about 6 ounces)
8
cups sliced mustard greens (about 6 ounces)
1
large bunch watercress, thick stems trimmed (about 4 cups)
4
cups fresh spinach leaves
1/2
tsp sugar
10
cups low-salt chicken broth, divided
3/4
cup all purpose flour
Perfect Rice

Directions

1.
Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
2.
Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
3.
Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
4.
Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
5.
*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.
Add a Review
rd rd

Comments

rd rd
rd rd
rd rd
rd rd
rd rd

RSS New-York Restaurants

FriendsEAT Links

Copyright © 2006-2012. Binary Bits, LLC. All Rights Reserved | Cooking in NY