Gumbo Z'herbes with Wild Rice (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 78 Minutes |
Ready In: 108 Minutes Servings: 6 |
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Ingredients:
1 1/2 tablespoons olive oil or vegetable oil |
1 small onion, chopped |
3 tablespoons chopped green onions |
1/2 tablespoon chopped garlic |
1/2 pound ham, diced |
2 pounds mixed greens (1/2 pound each spinach, collard greens, turnip greens and cabbage leaves), tough stems removed and coarsely chopped |
3 quarts chicken stock |
1 cup wild rice |
2 to 3 small bay leaves |
salt |
cayenne, to taste |
pinch ground thyme |
up to 1/4 cup file powder, to taste, optional |
chopped parsley leaves, for garnish |
chopped green onions, for garnish |
Directions:
1. Heat oil in a large soup pot, add the onion, green onion and garlic and cook until tender, about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a time, stirring them into oil until wilted before adding next bunch. Add stock, wild rice, bay leaf, 1 teaspoon salt, cayenne to taste, and thyme. Bring to a boil, reduce heat and simmer 1 hour. Taste and adjust seasoning - greens should be tender and slightly spicy; add enough salt to enhance flavors. Wild rice should be tender and puffed. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start, if desired; add file a little at a time until thickened; simmer 3 minutes more. Serve with chopped parsley and green onions.
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