Directions:
- Combine first 11 ingredients and water to cover in a 15-qt. stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
- Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
- Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. drippings in skillet.
- Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see Roux Is a Ritual, below, as a guide). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.
- ROUX IS A RITUAL, a foundation of flavor, and a commitment. To make it, you simply combine fat and flour in a heavy skillet or pot and cook it, stirring constantly, to coax out flavor, using the color-blonde to dark brown-as your guidepost. Chefs such as Leah Chase know the only critical key to making roux is following one simple commandment: Thou shalt pay attention. No texting and stirring. From there, it's easy.
- Step 1: Pick your fat. Butter or animal fat adds flavor, but use canola oil for darker Creole and Cajun roux. Its higher smoke point is more forgiving.
- Step 2: Choose your heat. Experts can use a higher flame. Beginners should heat fat in a pan over medium; the roux will take longer but not burn as easily. Add roughly a 1:1 ratio of flour.
- Step 3: ID the roux you want; keep stirring until you match it:
- BLONDE ROUX: Flour is cooked but still light. Stir into sauces such as velouté to add richness and body.
- LIGHT BROWN ROUX: Marry this versatile thickener with pan juices from a roast to make gravy.
- MEDIUM-BROWN ROUX: Begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.
- DARK BROWN ROUX: Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives étouffées and gumbos deep, smoky flavor.
- BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3743.15 Kcal (15672 kJ) | ||
| Calories from fat | 2040.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 226.72g | 349% | |
|---|---|---|---|
| Cholesterol | 330.49mg | 110% | |
| Sodium | 27160.67mg | 1132% | |
| Potassium | 8638.83mg | 184% | |
| Total Carbs | 252.45g | 84% | |
| Sugars | 89.01g | 356% | |
| Dietary Fiber | 92.28g | 369% | |
| Protein | 196.53g | 393% | |
| Vitamin C | 450.4mg | 751% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 38.6mg | 214% | |
| Calcium | 1787.6mg | 179% | |
| Amount Per 100 g | |||
| Calories | 93.07 Kcal (390 kJ) | ||
| Calories from fat | 50.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 349% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 110% | |
| Sodium | 675.3mg | 1132% | |
| Potassium | 214.79mg | 184% | |
| Total Carbs | 6.28g | 84% | |
| Sugars | 2.21g | 356% | |
| Dietary Fiber | 2.29g | 369% | |
| Protein | 4.89g | 393% | |
| Vitamin C | 11.2mg | 751% | |
| Iron | 1mg | 214% | |
| Calcium | 44.4mg | 179% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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