Creole Gumbo, which is eaten primarily in the South, is a mix of Spanish, French, and African cuisine.
Gumbo is the traditional dish of Mardi Gras celebrations in Louisiana, where it is often seerved by masked horse riders who first collect the ingredients by stopping at your door and then come back with a warm plate of the gumbo.
- 4 lb
- mixed greens, (such as beet, cabbage, chard, chicory, collard, dandelion, escarole, kale, kohlrabi, mustard) leaves that have thick stems sheould have them removed.
- 3 medium
- 6 large
- cloves garlic
- 1/2 Tbsp
- whole black pepper
- 10 sprig(s)
- bay leaves
- 1 small
- green pepper
- 4 stalk(s)
- 1/2 c
- butter (or vegetable oil)
- 1/2 c
- 1 Tbsp
- dried oregano
- 1/2 tsp
- red pepper flakes
- salt to taste
Use one medium onion cut in half, three whole large cloves garlic, 1/2 Tbs whole black peppercorns, 10 parsley sprigs, and 2 bay leaves.
Place in stock pot with two quarts of water.
Using stock, blanch greens. Remove leaves from pot.
Keep stock warm.
Dice remaining onion into 1/2 inch dice. Seed and devein pepper, cut into 1/2 dice.
Remove leaves from celery, cut into 1/2 inch dice.
Finely chop remaining three garlic cloves.
Stir flour in oil over high heat until nutty brown.
This will take almost 30 minutes.
Return pot to stove over medium heat.
Cook until vegetables are tender.
When vegetables are tender, using a whip, slowly whisk in warm stock.
Bring to a boil.
Boil gently for 5 minutes.
Add reserved greens to stock along with remaining spices.
Cook until greens are tender.
Add salt to taste.