Ingredients
- 2 pounds greens (collard, mustard or turnip), washed, stemmed
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup flour
- 2 cups finely chopped onions
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped celery
- 1 (16-ounce) can plum tomatoes, drained, coarsely chopped
- 3 bay leaves
- 1/4 cup hot sauce
- 1 teaspoon file powder
- Cayenne pepper, to taste
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon basil
- 1/4 cup chopped parsley
- 3 garlic cloves, chopped
- 6 cups vegetable stock
- Salt and freshly ground black pepper, to taste
- 1 (10-ounce) package frozen okra
- 1 (16-ounce) can kidney beans, drained, rinsed
- 2 cups cooked white rice, warm
Directions
In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.
In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.
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By snowleopards5
on December 03, 2010
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thought it was great..changed it only a bit...i used kale instead of mustard greeens, omitted the okra and added seafood and sausage. I made this years ago when the show first aired and only recently was able to find the recipe again!
By mrmambo
Atlanta, GA
on August 25, 2009
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Made this yesterday; a half batch looks to make about 4 big servings at least. I'm in NOLA several times a year and love gumbo; while not quite like any gumbo I've had, it's still a delicious soup. Will definitely make again.
REALLY tasty - don't understand the "ick" comment below. Key is to develop the roux enough, make sure it's dark; that's where a lot of the flavor comes from.
(If you don't like to sit and stir, Alton Brown's method calls for oven cooking it in a cast-iron pan at 350-degrees for an hour or two.
Nice blend of veggies and textures - the chunkiness of the tomatoes, meatiness of the greens, and body/sliminess of the okra. To make it thicker, most chefs recommend adding the file powder only right before serving (letting it sit for 15 minutes, as boiling supposedly breaks it down and causes it to become stringy and yucky.
By queenbriggs_5383754
Virginia Beach, VA
on September 07, 2006
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The flavor was just off... it made a ton of gumbo, which ended up in the trash.
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