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.
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.
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.
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.
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.
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