Gumbo ‘Zerbes Recipe
Description:
Gumbo ‘Zerbes is a traditional Louisiana dish that embodies the essence of Creole cuisine, offering a delightful medley of flavors and textures. This recipe presents a splendid opportunity to utilize an array of greens typically overlooked, transforming them into a vibrant and nourishing dish. Whether sourced from your garden or the local market, embrace the versatility of greens like radish tops, turnip tops, and beet greens, discovering their remarkable culinary potential.
Keywords: Stew, One Dish Meal, Rice, Vegetable, Creole, Vegan, Spring, Summer, Weeknight, Stove Top, < 4 Hours, Inexpensive
Nutritional Information (per serving):
- Calories: 406.9
- Fat Content: 14.2g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 0mg
- Sodium Content: 1.8mg
- Carbohydrate Content: 62.9g
- Fiber Content: 1.5g
- Sugar Content: 1.6g
- Protein Content: 5.7g
Ingredients:
- 6-8 cups of greens (such as radish tops, turnip tops, beet greens), washed and finely shredded
- 1 onion, peeled and chopped
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp allspice
- 2 bay leaves
- 1/4 cup bacon fat (for vegan option, substitute with vegetable oil)
- 1/4 cup flour
- 5 cups vegetable broth
- 4 cups hot chicken broth (for vegan option, substitute with additional vegetable broth)
- Cooked rice, for serving
Instructions:
| Step | Description |
|---|---|
| 1 | Wash the greens thoroughly, then roll them up and finely shred them, ensuring to measure the quantity needed. |
| 2 | Steam the shredded greens using the water that clings to them, ensuring they are cooked but still vibrant. Set aside, along with any cooking liquid. |
| 3 | In a separate bowl, combine the peeled and chopped onion with the black pepper, cayenne pepper, thyme, oregano, allspice, and bay leaves. Set aside. |
| 4 | Prepare the roux by heating the bacon fat in a large pot over medium heat. Gradually whisk in the flour, stirring constantly until the mixture achieves a rich, brown color, typically taking 10 to 15 minutes. |
| 5 | Add the seasoned onions to the roux, stirring well, and cook slowly for approximately 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking. |
| 6 | Slowly pour in the vegetable broth and hot chicken broth, stirring continuously to incorporate all ingredients smoothly. |
| 7 | If using leftover rice, break it up and stir it into the gumbo mixture. Bring the pot to a gentle boil, then reduce the heat to simmer for about 15 minutes, allowing the flavors to meld and intensify. |
| 8 | Add the cooked greens to the pot, heating them through until tender and infused with flavor. |
| 9 | If preparing rice fresh for this dish, omit adding it to the gumbo. Instead, spoon a portion of cooked rice into each serving bowl, then ladle the gumbo over the rice. |
| 10 | Serve the Gumbo ‘Zerbes hot, savoring its rich flavors and wholesome goodness. Optionally, garnish with fresh herbs for an extra burst of freshness. |
Note: For a quicker version of the recipe, skip the step involving freshly cooked rice and simply simmer the gumbo for an additional 10 minutes after combining the roux and stock, then proceed to add the greens and serve.
Gumbo ‘Zerbes celebrates the essence of Creole cooking, offering a hearty and satisfying meal that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a festive gathering with loved ones. Enjoy the vibrant flavors and nourishing goodness of this Louisiana classic, embracing the abundance of greens in a dish that’s both delicious and resourceful.
