Gumbo Z'herbes with Wild Rice

Total Time:
1 hr 48 min
30 min
1 hr 18 min

6 to 8 servings

  • 1 1/2 tablespoons olive oil or vegetable oil
  • 1 small onion, chopped
  • 3 tablespoons chopped green onions
  • 1/2 tablespoon chopped garlic
  • 1/2 pound ham, diced
  • 2 pounds mixed greens (1/2 pound each spinach, collard greens, turnip greens and cabbage leaves), tough stems removed and coarsely chopped
  • 3 quarts chicken stock
  • 1 cup wild rice
  • 2 to 3 small bay leaves
  • Salt
  • Cayenne, to taste
  • Pinch ground thyme
  • Up to 1/4 cup file powder, to taste, optional
  • Chopped parsley leaves, for garnish
  • Chopped green onions, for garnish
  • Heat oil in a large soup pot, add the onion, green onion and garlic and cook until tender, about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a time, stirring them into oil until wilted before adding next bunch. Add stock, wild rice, bay leaf, 1 teaspoon salt, cayenne to taste, and thyme. Bring to a boil, reduce heat and simmer 1 hour. Taste and adjust seasoning -- greens should be tender and slightly spicy; add enough salt to enhance flavors. Wild rice should be tender and puffed. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start, if desired; add file a little at a time until thickened; simmer 3 minutes more. Serve with chopped parsley and green onions.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Dandelion Green Gumbo with Good Thyme Rice

    Recipe courtesy of Rachael Ray