Rae Udy

RECIPES: Gumbo Z’ Herbes or Green Gumbo, Quick Vegetarian Gumbo

By Rae Udy

Derived from Central and South African terms for okra, gumbo is a rich stew created from odd sounding ingredients like roux and gumbo file`. There are literally hundreds of different gumbo recipes and many are vegetarian.
Gumbo Z’ Herbes or Green Gumbo is often served on Good Friday and includes a minimum of seven fresh greens and herbs. Gumbo file` is the powdered dried leaves of the sassafras tree and the flavor resembles root beer. Mix gumbo file` into stew just before serving to prevent a stringy texture.
Quick Vegetarian Gumbo doesn’t involve the long cooking of a traditional gumbo but still carries a hearty flavor. Purchase vegetarian sausage at most grocery stores in the freezer section near the frozen waffles.
Enjoy a steaming bowl of vegan gumbo and let the good times roll.
Source: www.foodreference.com/html/artgumbo.html

GUMBO Z’HERBES
(GREEN GUMBO)
www.gumbopages.com/food/soups/gumboz.html
1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch spinach
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch radish tops
1 bunch flat-leaf parsley
1 bunch chicory
1 bunch pepper grass
1 bunch arugula
1 bunch sorrel
1 bunch dandelion greens
8 or 10 sprigs of tarragon
1 head romaine, green-leaf or butter lettuce (not iceberg)
1 green cabbage
½ (one-half) bunch green onions
1 gallon water, salted
6 tablespoons flour
4 tablespoons oil
1 large white onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1 tablespoon parsley, chopped
2 bay leaves
4 sprigs fresh thyme
2 whole cloves
2 whole allspice berries
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
6 cups cooked long-grain white rice
Wash all greens thoroughly and remove all stems or hard centers. Boil them all together in the water for about two hours. Strain the greens and reserve the water. Chop the greens finely and reserve. In a large, heavy-bottomed stock pot make a brown roux of the flour and oil. Add onion, bell pepper and celery and sauté for 10 minutes. Add chopped parsley and sauté five more minutes. Add the reserved cooking water, greens, herbs, spices and seasonings. Simmer on low heat for one hour. Adjust seasonings as necessary. Serve in large gumbo bowls. Put one-half cup of rice in each bowl, and ladle generous quantities of gumbo over it. Optionally, you may season each bowl with gumbo file`. Yields 12 servings

Quick Vegetarian Gumbo
www.wholefoodsmarket.com/recipes/value/v_gumbo-veg.html
2 Tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
1 package frozen pepper strips
1 28-ounce can diced tomatoes
1 15-ounce can red kidney beans, drained
1/2 to 1 Tablespoon blackened Cajun spice
1/2 lb vegetarian sausage links, Cajun or spicy variety, cut into one-inch slices
3/4 cup rice (white or quick-cooking brown)
8 ounces frozen cut okra
Organic hot sauce
Heat oil over medium heat in a large pot until warm. Add garlic and sauté briefly. Add peppers, stir well. Cook another four minutes then add tomatoes, beans, seasoning and sausage. Bring to a boil and add rice. Cover and simmer 15 minutes. Add okra and simmer another 10 minutes or until rice is cooked. Serve with hot sauce on the side. Serves four.