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collard greens spinach carrot tops parsley cabbage green onions gallon water shortening all-purpose onion ham sausage bay leaves thyme salt pepper red pepper ground allspice rice
Viewed: 38 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- 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.
- Serve gumbo over hot cooked rice in individual bowls.
