Moosewood: Green & White Gumbo

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* Exported from MasterCook *

 

Green & White Gumbo

 

Recipe By : Moosewood Restaurant Daily Special, page 80

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Rice

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup canola or other vegetable oil

1/3 cup all-purpose flour

3 cups chopped onions

1 teaspoon salt

1/4 cup sliced scallions -- cut on the diagonal

3 garlic cloves -- minced or pressed

3 bay leaves

1/2 teaspoon dried thyme

1/8 teaspoon cayenne

1/2 cup diced celery

1/2 cup stemmed and halved green beans

4 cups water or vegetable stock

1/2 cup fresh or frozen corn kernels

1 cup cooked black-eyed peas

(15-ounce drained can)

1 cup cooked brown rice

1 cup frozen cut okra

4 cups chopped mixed fresh greens

(spinach or kale, or Swiss chard)

1/4 cup chopped fresh parsley

salt and ground black pepper -- to taste

 

Serves 4 To 6. Yields 9 Cups. Preparation Time: 20 Minutes. Cooking

Time: 35 Minutes

 

This meatless gumbo is an excellent, full-bodied stew with authentic New

Orleans taste and texture, designed in the tradition of the French " gumbo

aux herbes " - full of zesty herbs and vitamin-rich greens. Here,

black-eyed peas and rice lend flavor, protein, and heartiness.

 

Use any combination of greens. We're fond of spinach, kale, and Swiss

chard in equal amounts, but other possibilities could be collards,

watercress, and mustard, beet, or turnip greens. To save time, you can

prepare the greens while the stew simmers.

 

Pass Tabasco or another hot pepper sauce at the table for those who like it

like that. Add a couple of salads and it's a Creole banquet.

 

In a soup pot on medium-high heat, warm the oil. Add the flour and whisk

or stir well with a wooden spoon to make a smooth paste. Cook, stirring

vigilantly, for about 5 minutes, then lower the heat and cook for another 3

to 5 minutes, still stirring, until the roux has become a golden brown

(almost copper) color.

 

Add the onions and salt and cook on medium heat for about 5 minutes,

stirring frequently, until the onions are just soft. Add the scallions,

garlic, bay leaves, thyme, cayenne, celery, and green beans.

 

Cover and cook until the celery and green beans are tender, about 5

minutes. Stir in the water or stock and bring to a boil. Add the corn,

black-eyed peas, rice, and okra, cover, and lower the heat to gently simmer

for in minutes. Stir in the greens and parsley and continue to simmer for

about 5 minutes. Remove the bay leaves, add salt and pepper to taste, and

serve.

 

NOTE: Since this stew has quite a few ingredients, making a double batch

may be a good plan. The gumbo freezes very well stored in a plastic

container with an airtight lid. Just defrost it and gently reheat,

stirring occasionally.

 

Per 12-Ounce Serving: 245 Calories, 6.5 G Protein. 10.6 G Fat. 33.5 G

Carbohydrates, 2.7 G Saturated Fatty Acids, 0 MG Cholesterol, 612 MG

Sodium, 5 G Total Dietary Fiber

 

 

 

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