Gumbo Z'Herbes

Recipe Ingredients

4 cups	160g / 5.6oz	Coarsely-chopped spinach leaves
4 cups	584g / 20oz	Coarsely-chopped mustard greens
4 cups	584g / 20oz	Coarsely-chopped beet greens
3 cups	711ml	Shredded green cabbage
2 cups	292g / 10oz	Coarsely-chopped watercress
1/2 cup	73g / 2.6oz	Coarsely-chopped parsley
2		Green onions - cut 2" pieces
1		Bay leaf
8 cups	1896ml	Water
3 tablespoons	45ml	Vegetable oil
2		Celery stalks - chopped
1		Green pepper - chopped
2		Garlic cloves - minced
1 tablespoon	15ml	Tabasco pepper sauce
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Basil leaves
1 teaspoon	5ml	Thyme leaves
1/8 teaspoon	0.6ml	Ground allspice
3 tablespoons	45ml	Butter or margarine
1/4 cup	15g / 0.5oz	All-purpose flour

Recipe Instructions

In 8-quart saucepot, combine spinach leaves, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered, 20 minutes.

Meanwhile, in 12-inch skillet, over medium heat, in hot oil, cook celery, green pepper and garlic 10 minutes. Add Tabasco pepper sauce, salt, basil, thyme and allspice to saucepot. Simmer vegetable mixture 40 minutes.

Carefully remove 6 cups of vegetable mixture. In food processer or blender, puree mixture in batches. Return to saucepot. Set aside 2 cups of vegetable mixture.

In 12-inch skillet over medium heat, melt butter or margarine; stir in flour until well blended and smooth. Gradually stir in 2 cups reserved vegetable mixture; cook until mixture thickens, stirring constantly. Return mixture to saucepot. Heat to boiling.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.