Gumbo z'Herbes

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Serving size:8
Prep Time:
Total Time:
Gumbo z'Herbes

Ingredients

  • 2 tbsp all-purpose flour
  • cider vinegar, for serving
  • hot sauce, for serving
  • 11/2 tsp filé powder
  • 11/2 tsp chopped fresh thyme
  • 1/2 lb smoked ham, cut into 1/2-inch pieces
  • 1 lb hot andouille sausage, cut into 1/2-inch pieces
  • cayenne pepper
  • freshly ground pepper
  • salt
  • 11/2 lb trimmed boneless pork shoulder, cut into 1-inch pieces
  • 1/2 lb mustard green, stemmed
  • 4 scallion, chopped
  • 6 garlic clove, chopped
  • 1 medium white onion, chopped
  • 3/4 lb green cabbage
  • 1/4 head iceberg lettuce
  • 1 bunch watercress
  • 1 cup carrot-top green
  • 1/2 lb spinach, stemmed
  • 1/2 lb turnip green or kale, stemmed
  • 1/2 lb collard green, stemmed

Directions

  1. Coarsely chop all of the greens and add to a very large pot, along with the onion, garlic and scallions. Add 2 quarts of water and bring to a boil. Cover partially and simmer over moderate heat until the greens are very tender and lose their bright color, about 30 minutes. Using a slotted spoon, scoop the greens into a food processor, along with the flour, and coarsely puree.
  2. Return the broth in the pot to a boil and add the pork. Season with salt and pepper and cayenne. Simmer over low heat, partially covered, for 30 minutes. Add the andouille, ham, thyme and greens and simmer, partially covered, for 1 hour. Stir in the filé powder and serve with hot sauce and vinegar.

Make Ahead

The gumbo can be refrigerated for up to 5 days.

Notes

Filé powder (also called gumbo filé) is made from ground sassafras. It’s available at amazon.com.

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Recipe Credit: David KInch
Image Credit: Cedric Angeles