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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is traditionally served on Good Friday Ingredients:
about 3/4 pound each of fresh spinach, mustard greens, turnip greens, and collard greens |
1/2 medium white cabbage, shredded |
2 bay leaves |
1 t each of dried basil, thyme, and oregano |
1/4 t each allspice and nutmeg |
1/8 t ground cloves |
4 qts chicken stock |
1/2 t each salt, black pepper, cayenne, paprika |
2 medium or large onions, chopped |
4 stalks celery, chopped |
1-2 bell peppers, seeded and chopped |
4 cloves garlic, minced (or more, to taste) |
1 lb. lean boneless pork, cut into bite-sized pieces |
1 lb ham, cut into bite-sized pieces |
2 t sugar |
24 shucked oyster with their liquor |
12 green onions, chopped fine |
1/2 - 1 cup fresh parsley, chopped |
3 1/2 t file’ powder |
4-6 cups hot cooked rice |
Directions:
1. Wash the fresh greens, remove large stalks and ribs, tear greens into small bits. Place the greens and cabbage, along with the bay leaf, basil, thyme, oregano, allspice, nutmeg, and cloves into a large pot. Add stock (and additional water, if necessary) to cover the greens by 3 inches. Bring to a boil, reduce heat and cover. While the greens simmer, combine the salt, black pepper, cayenne and paprika. Add the pork and ham to these spices, and shake the container around to coat all the meat. Heat the oil in a large, heavy skillet over medium to medium-high heat. Add the seasoned meat and brown on all sides. Remove the meat from the skillet and add to the greens. Reduce the heat in the skillet and add the onions, celery, bell pepper, and garlic. Cook until the vegetables are just wilted, about 5 minutes. Remove the vegetables and add to the greens-and-meat mixture. Stir in the sugar, and continue to simmer, uncovered, for a few minutes. About 10 minutes before serving, gently stir in the oysters with their liquor, the green onions, and the parsley. Cook until the edges of the oysters just curl. To serve, spoon about 1/2 cup of rice into each serving bowl. Ladle the gumbo over the rice, and top each serving with a sprinkling of file’ powder.
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