medtran49

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We use Paul Prudhomme's method with high heat to make a roux. You MUST attend the roux at all times. Do NOT walk away from it. Be CAREFUL, roux has been compared to napalm due to the burns it can cause.​
This gumbo can be made vegan (or for Lent) by using all vegetable stock and omitting the andouille.​
It's going to sit for a couple of days before we eat it simply due to the fact that we didn't have room in the refrigerator for all the greens since Thanksgiving is in a few days. We'll comment on the taste once we have it.​
This made 6 main course servings with rice added at minimum, maybe up to 8.​
Ingredients​
1/2 cup vegetable oil​
1/2 cup AP flour​
1 cup green bell pepper, finely chopped​
1 cup red bell pepper, finely chopped​
1 cup onion, finely chopped​
1 cup celery, finely chopped​
2 Tbsp garlic, finely minced​
1 bunch swiss chard, red or rainbow preferably​
1 bunch watercress​
1 bunch turnip greens​
1 bunch collard greens​
1 bag spinach​
2-3 Tbsp Cajun spice (recipe below)​
1 tsp black pepper​
1 tsp salt​
4 cups vegetable stock​
3-4 cups chicken stock​
1 stick andouille, 12 inches or so, halved lengthwise and chopped into 1/2 inch chunks​
Prep the vegetables. All but the garlic can be mixed together.​
Wash all the greens thoroughly and remove large stalk pieces. Tear into bite-sized pieces. Reserve the Swiss chard stalks and chop finely as part of your vegetable mix.​
Heat the oil over medium-high heat in a large, heavy-bottom pot. When the oil bubbles around a few pieces of flour, it's ready. Using a large whisk, slowly add the flour a little at a time stirring constantly. Stir the roux constantly until it is the color of peanut butter. After the roux is well mixed, you can switch to a wooden spoon.​
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At that point, remove from heat and add all the chopped vegetables, except the garlic. Continue to stir constantly until the vegetables stop sizzling, then add the garlic.​
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Return to medium heat and start adding room temperature to warm stock a little at the time, stirring constantly. After you have about half of the stock in, you can add the remainder all at once.​
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Bring to a boil. Add 2 Tbsp of the Cajun seasoning and the salt and pepper. Stir. Start adding the greens several handfuls at a time, letting them wilt and cook down some before adding more. Once all the greens are in, add the andouille.​
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Reduce heat to simmer, cover and cook for 50 minutes, stirring occasionally. Taste and adjust seasonings by adding more Cajun spice and/or salt and pepper.​
You can serve this as is or with rice. Some people like to serve it with potato salad.​
 
Last edited:

medtran49

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Cajun/Creole spice recipe

This is from Emeril's "New New Orleans" cookbook
Makes about 1/3 cup

1-1/4 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp cayenne/ground red pepper
1/2 Tbsp dried oregano
1/2 Tbsp dried thyme

Mix well. Store in an air-tight jar or container.
 
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rascal

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Cajun/Creole spice recipe

This is from Emeril's "New New Orleans" cookbook
Makes about 1/3 cup

1-1/4 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp cayenne/ground red pepper
1/2 Tbsp dried oregano
1/2 Tbsp dried thyme

Mix well. Store in an air-tight jar or container.

Nice selection of herbs.

Russ
 

Yorky

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Cajun/Creole spice recipe

This is from Emeril's "New New Orleans" cookbook
Makes about 1/3 cup

1-1/4 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp cayenne/ground red pepper
1/2 Tbsp dried oregano
1/2 Tbsp dried thyme

Mix well. Store in an air-tight jar or container.

I didn't know whether my Creole paste was anywhere remotely authentic but it's not too much different from yours.

Pureed onion, pureed garlic, paprika, oregano, cayenne pepper, salt and black pepper.

 
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