This greens gumbo recipe can be made any time of the year.
But it's especially good on those cold winter days when you want some comfort and warmth and a filling meal.
It can be made the day before and kept in your refrigerator. Tip! It's better the next day.
If you don't have the exact greens listed in the recipe don't worry. You can substitute many types of greens and the dish will still be wonderful. Turnip greens, carrot tops etc will make a wonderful vegetable gumbo.
Try giving this as a gift over the holidays. Put in a quart size glass jar. Placing a sticky label with your name on it is pretty neat. Your friends will love it. Guaranteed.
3 quarts water
2 smoked ham hocks
1 pound andouille or lean smoked sausage cut into large pieces
2 cup chopped kale
2 cups chopped mustard greens
2 cups chopped cabbage
1 cup chopped spinach (or 1 10 oz pack frozen spinach)
1 1/2 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic diced
1 cup chopped green onions
2 bay leaves
2 cups cut up okra
1/4 cup chopped parsley
4 tablespoons flour
3 tablespoons oil
In a large pot add water, ham hocks, andouille (or sausage) and Tony Chachere's seasoning. Cook for 1 1/2 hours. While this is cooking, chop all greens, parsley and okra, cover and set aside. Separately, chop onions, celery, bell pepper garlic, and green onions. Cover and set aside
When the meat has cooked remove ham hocks then add greens, parsley, okra, and bay leaves. Cook on a low simmer . In a separate heavy skillet make a roux using flour and oil. Bring to color of milk chocolate. Add onions, bell pepper, celery, garlic, and green onions. Stir well and saute for 5 minutes. Add this mixture to the pot of greens.
Cook for 30 minutes. Stir sparingly. Turn off heat and let stand for 10 minutes.
This can be served with or without rice. Add a couple of drops Tabasco to the bowl. Serve with hot corn bread.
For those who like a little spice you can add a pinch of red pepper flakes at any stage of the cooking process.
An authentic recipe, this greens gumbo will please even the most traditional Cajun or Creole on the bayou. Vegetarians can serve minus the andouille pieces which are easy go remove.