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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound collard greens, cleaned and chopped |
1 pound turnip greens, cleaned and chopped |
1 pound spinach, cleaned and chopped |
1 bunch watercress, cleaned and chopped |
1 bunch carrot tops, cleaned and chopped |
1 bunch fresh parsley, chopped |
1 small cabbage, chopped |
1/2 bunch green onions, chopped |
1 gallon water |
1/4 cup shortening |
1/4 cup all-purpose flour |
1 large onion, chopped |
1 pound fully cooked ham, diced |
1/2 pound smoked sausage links, cubed |
2 bay leaves |
1 teaspoon dried whole thyme |
2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon red pepper |
1/4 teaspoon ground allspice |
hot cooked rice |
Directions:
1. Combine first 9 ingredients in a large stock pot; bring to a boil. Reduce heat; simmer, uncovered, 2 hours. Strain mixture, reserving greens and liquid. Set each aside.
2. Melt shortening in a large Dutch oven; add flour, stirring until well blended. Cook over medium heat, stirring constantly, 30 minutes or until roux is the color of a copper penny. Stir in onion, ham, and sausage; cook 5 minutes. Add reserved greens; cook 5 minutes, stirring constantly. Stir in reserved liquid and remaining ingredients, except rice. Simmer, uncovered, 1 hour. Remove and discard bay leaves.
3. Serve gumbo over hot cooked rice in individual bowls.
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