With St. Patrick’s day and the Lenten season upon us, why not GO GREEN when it comes to gumbo? Gumbo Des Herbes is not new to the Louisiana culinary scene. Chef Leah Chase from Dooky Chase’s restaurant in New Orleans taught me how to make this many years ago. I was a culinary student at Nicholls State University at the time working on the set of Chef John Folse’s television show. This was a cooking lesson I will never forget! The most labor intensive part of this recipe is washing and cutting all of the greens – beyond that, let it simmer and the flavors will meld just perfectly!
If you’re not keen on the meatless aspect of it, shrimp or tasso added to this dish make it even more tasty. Many Louisiana gardeners still have greens in their gardens and may be looking for something different to cook with them – this recipe is easy and flavorful while packed with many antioxidants, vitamins and minerals.
If you decide to try it, please drop me a few lines of review at email@example.com
1 bunch fresh spinach leaves
1 bunch fresh kale (any color or variety)
1 bunch Swiss chard
1 bunch fresh collard greens
1 bunch fresh mustard greens
1 cup chopped flat leaf/Italian parsley
1 cup diced onion
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced celery
2 Tablespoons minced garlic
6 cups vegetable stock
4 Tablespoons dark roux or roux flour
Salt & Pepper
1 cup sliced green onions
6 cups cooked Louisiana rice
Wash all greens well and trim leafy greens from hard stems. Chop greens into large pieces and place in a large, cast iron pot with a heavy lid. Add all other veggies and herbs to mixture and pour in vegetable stock. Heat on HIGH. When liquid begins to boil, add roux, lower heat and simmer with lid on. Stir occasionally and cook approximately 45 minutes until greens are wilted and flavors blend.
Add salt, black pepper and Cajun seasoning, to taste. Serve over cooked LA rice with sliced green onions on top – add a dash of file`, if you prefer.
This Cajun concoction is also great without the rice, so try it that way if you prefer!
The LSU AgCenter and the LSU College of Agriculture