Gumbo Z'herbes with Perfect Rice

Ingredients for Gumbo Z'herbes with Perfect Rice

• 170ml vegetable oil, divided

• 950ml 1/2-inch cubes smoked ham (about 625g )

• 2 tablespoons (1/4 stick) butter

• 1350g sliced leeks (white and pale green parts only

• from 5 large)

• 200g finely chopped celery

• 200g sliced spring onions (about 8)

• 1 cup chopped fresh Italian parsley

• 5 large garlic cloves, chopped

• 3 tablespoons filé powder*

• 1 tablespoon chopped fresh oregano

• 3/4 teaspoons cayenne pepper

• 8 cups sliced collard greens (about 170g )

• 8 cups sliced mustard greens (about 170g )

• 1 large bunch watercress, thick stems trimmed (about 4 cups)

• 4 cups fresh spinach leaves

• 1/2 teaspoons sugar

• 2400ml low-salt chicken broth, divided

• 180ml plain flour

• Perfect Rice

How to make Gumbo Z'herbes with Perfect Rice

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add spring onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.

Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.

Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter colour, whisking often, about 7 minutes. Whisk in remaining 1925ml broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

Mound 45g warm rice in centre of each bowl. Ladle gumbo around rice.

*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.