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Gumbo Z'Herbes with Red Beans - Cajun Gumbo with Mixed Greens & Red Beans

Make Gumbo Z'Herbes with Red Beans - Cajun Gumbo with Mixed Greens & Red Beans at home with Vegetable Oil, Bread Flour, Onions, Green Pepper, and Celery Ribs. Serves 10. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1/2 cup
• 2
• 1
• 3
• 7 qt
• 1 bunch
• 1 lb
• 6

Method (preview)

1. 1

   In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely and chilled, covered, in a glass or stainless-steel bowl.

2. 2

   Reheat roux in skillet over moderately low heat, stirring, before proceeding.

3. 3

   Stir in onions, bell pepper and celery; cook, stirring occasionally, until vegetables are softened.

4. 4

   In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens.

5. 5

   Simmer greens, stirring occasionally, until just tender, about 15 minutes.

6. 6

   Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid.

7. 7

   Cool greens until they can be handles and chop coarse.

8. 8

   Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, salt and pepper to taste.

9. 9

   Simmer gumbo, partially covered, stirring occasionally, 30 minutes.

10. 10

    Serve gumbo ladled over rice in large soup plates.

11. 11

    Contributed to the FareShare Gazette by Chupa; 2 November 2006. www.fareshare.net