{"id":2898,"date":"2001-01-30T11:11:52","date_gmt":"2001-01-30T11:11:52","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/gumbo-zherbes\/"},"modified":"2001-01-30T11:11:52","modified_gmt":"2001-01-30T11:11:52","slug":"gumbo-zherbes","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/gumbo-zherbes\/","title":{"rendered":"Gumbo Z’herbes"},"content":{"rendered":"
\n

1 pound medium-sized mushrooms, smoked (directions follow)
\n1 pound red beans, cooked
\n or 2 (15-ounce) cans, drained and rinsed well
\n1 cup olive oil
\n2 cups all-purpose flour
\n2 cups chopped onions
\n1 cup chopped bell pepper
\n3\/4 cup chopped celery
\n3\/4 cup minced shallots
\n1\/4 cup minced garlic
\n6 bay leaves
\n1 1\/2 teaspoons dried thyme
\n1 1\/2 teaspoons black pepper
\n2 teaspoons white pepper
\n3\/4 teaspoon cayenne pepper
\n2 tablespoons salt
\n1 gallon water
\n1 bunch collard greens
\n1 small head cabbage
\n1 bunch turnip greens, rinsed and chopped
\n or 1 (10-ounce) package frozen greens
\n1 bunch mustard greens, chopped
\n or 1 (10-ounce) package frozen greens
\n1 bunch green onions, chopped
\n1\/4 cup fresh parsley, chopped
\n1 tablespoon soy sauce<\/p>\n<\/div>\n

<\/p>\n

\n

This is a twist on the Southern tradition of eating collards on New Year’s Day for good fortune. Only in New Orleans they do it during Lent and make a gumbo with up to seven greens (hence the name, a corruption of the French “gumbo aux herbes”). Richard Stewart of the Gumbo Shop (www.gumboshop.com) developed this unorthodox version when he decided to add a vegetarian gumbo to the menu. He threw in red beans and smoked mushrooms because other renditions he had tried tasted too much like “penance food.” To smoke mushrooms: Rinse in water, then trim the bottom of the stems and place on a pan in a smoker for about 45 minutes. To cook red beans: Rinse and sort 1 pound red beans, cover with water and soak overnight. Simmer over low heat for 1 to 2 hours, until just tender. Drain, reserving the water to use as part of the water for cooking the greens. To make the gumbo: In a large, heavy-bottomed pot, heat the olive oil over medium high heat. Add the flour and stir until a peanut butter-colored roux is attained. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little, about 6 minutes. Add the shallots, garlic, herbs, peppers and salt. Cook for 5 minutes, stirring often. Remove from heat and set aside. Meanwhile, in another large soup pot, bring the water (and bean water) to a boil. Chop the collards and cabbage into 1-inch squares and boil until just tender, about 4 minutes. Add the turnip greens, mustard greens and green onions and return to a boil. Coarsely chop the smoked mushrooms. Add it to the roux mixture and cook for 2 minutes. Carefully stir the roux-vegetable-mushroom mixture into the simmering greens and return to a boil. Add the parsley and soy sauce to taste and the cooked red beans. Bring to a boil once more, then remove from heat. Serve over rice. This dish is best if refrigerated overnight, then reheated. Makes 20 servings Per serving: 224 calories (percent of calories from fat, 46), 7 grams protein, 26 grams carbohydrates, 6 grams fiber, 11 grams fat, no cholesterol, 775 milligrams sodium.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

1 pound medium-sized mushrooms, smoked (directions follow) 1 pound red beans, cooked or 2 (15-ounce) cans, drained and rinsed well 1 cup olive oil 2 cups all-purpose flour 2 cups chopped onions 1 cup chopped bell pepper 3\/4 cup chopped celery 3\/4 cup minced shallots 1\/4 cup minced garlic 6 bay leaves 1 1\/2 teaspoons […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[],"class_list":["post-2898","post","type-post","status-publish","format-standard","hentry","category-soups-stews"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2898"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2898\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}