Recipe of the Month
Green Gumbo
  • 1 Bunch Collard Greens -- Washed Well
  • 1 Bunch Mustard Greens -- Washed Well
  • 1 Bunch Dandelion greens -- Washed Well
  • 1 Bunch Watercress -- Washed Well
  • 1 Bunch Spinach -- Washed Well
  • 1 Head Green Leaf lettuce -- Washed Well
  • 1 Head Bok choy -- Washed Well
  • 1 Bunch Carrot Tops -- Washed Well
  • 1 Bunch Turnip greens -- Washed Well
  • 1 Pound Stew meat -- 1 inch dice
  • 2 Pounds Smoked sausage -- 1 inch dice
  • 1 Pound Andouille sausage-spicy smoked sausage -- 1 inch dice
  • 3 Cups Onions -- diced
  • 1 Teaspoon Thyme Leaves
  • 1 Tablespoon File' Powder
  • 1/4 Cup Garlic -- minced
  • 6 Tablespoons All-purpose flour
  • 1 1/2 Gallons Water
  • Salt and Cayenne Pepper to taste

Make sure all the greens are washed well, It may take two or three times to get all the grit/sand out. Remove damaged leaves and thick stems and cores. Coarsely chop and place in a 12 quart kettle.

Add the onions, garlic and water and bring to a boil. Simmer, covered, 30 minutes.

Drain, Reserving all the liquid. Place the greens in a food processor bowl and puree. A good blender works well too.

Mix the stew meat and smoked sausage in the pot with the reserved liquid and bring to a boil. Reduce the heat to a low boil 30- 45 minutes.

Strain the meat from the liquid and set both aside.

In the same pot, brown the Andouille. Add the flour to the fat from the sausage and make a roux. Unlike other gumbos the roux takes a backseat to the greens in the flavor development.

Add the greens, other meat, thyme, and enough water to make a soup consistency. Add the salt and cayenne and cook on a low boil for another 30 minutes - 1 hour. adjust the thickness with more "green" liquid or stock if necessary. Stir occasionally to keep from sticking. Add the file' powder and adjust the salt and cayenne.

Serve along or over cooked rice.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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