Gumbo Z'herbs or Gumbo Verte

Ingredients

• 1 1/3 cups olive oil
• 2 cups flour
• 2 cups chopped onions
• 2 cups chopped bell peppers
• 3/4 cup chopped celery
• 3/4 cup minced shallot
• 1/4 cup minced garlic
• 6 bay leaves
• 1 1/2 teaspoons black pepper
• 2 teaspoons white pepper
• 3/4 teaspoon cayenne pepper
• 2 tablespoons salt
• 1 lb mushroom, smoked
• 1 gallon water
• 1 bunch collard greens
• 1 small head of cabbage
• 10 ounces turnip greens
• 10 ounces mustard greens
• 1 bunch green onion
• 1/4 cup chopped parsley
• 1 tablespoon soy sauce
• 1 lb red beans, cooked

Directions

1. 1

   To smoke mushrooms: take med sized mushrooms, trim stem and place in pan in smoker for 45 minutes.

2. 2

   To cook red beans: sort and rinse beans. Place in pot Cover with water and cook for about 1 to 2 hours. Save the water to use in the gumbo.

3. 3

   Using a large heavy pot heat the olive oil over med high heat then add the flour and make the roux by stirring until the flour becomes peanut butter color.

4. 4

   Add the onion, bell pepper, and celery as soon as it does then sauté until tender, browning a bit and starting to stick. Add the shallots, garlic, herbs, salt, and peppers. Stir often for about 5 minutes.

5. 5

   Boil the water in a large soup pot. NOTE use the bean water also.

6. 6

   Chop 1 inch squares of collards and cabbage then boil until tender. Add the turnip greens, mustard greens and green onions and return to a boil.

7. 7

   Coarsely chop mushrooms. Add it to the roux mixture and cook for 2 minutes.

8. 8

   Carefully stir the roux mixture into the simmering greens and bring to boil.

9. 9

   Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off.

10. 10

    Serve over rice.

11. 11

    Serving size based on 1 cup.