Creole Gumbo Herbs Recipe

Creole Gumbo Herbs Recipe

Ingredients

Makes 6 servings

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon dried marjoram
• 1/4 teaspoon ground cayenne
• 7 cups vegetable broth or water
• 4 cups chopped stemmed fresh spinach
• 4 cups chopped stemmed kale
• 2 medium bunches watercress, tough stems removed, chopped
• 1 medium bunch chicory
• salt and freshly ground black pepper
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1/2 cup chopped fresh parsley
• 1 teaspoon Tabasco sauce, or to taste
• 1/2 teaspoon gumbo file powder (optional)
• 3 cups hot cooked long-grain white rice

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, bell pepper, celery and garlic
3. Cover and cook until softened, about 10 minutes
4. Stir in the flour and cook, stirring constantly, until the flour darkens to a brownish color, about 10minutes
5. Stir in the tomatoes, marjoram, cayenne and broth and bring to a boil
6. Add the spinach, kale, watercress and chicory
7. Reduce heat to low, season with salt and black pepper to taste and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes
8. Add the beans, parsley and Tabasco and cook 10 minutes longer
9. Stir in file powder, if desired and remove from heat
10. Spoon 1/2 cup of rice into each shallow soup bowl, ladle gumbo over the rice and serve

Full List of Soup Recipes
Full List of Gumbo Recipes