Slow Cooker Shrimp Gumbo
- 2 Large Bunches of Mustard Greens, soaked and hard parts removed
- 1 Bunch of Baby Spinach, likewise
- 1 Bunch of Italian Parlsey
- 2 Garlic Cloves, minced
- 1c Onion, chopped
- 1 Bunch of Green Onions, white part removed and remains chopped
- 5c Water
- ¼ c Dry Vermouth
- ½ t Oregano, dried
- ½ t Thyme, dried
- ¼ t Cayenne Pepper
- 1lb Tasso, cut up to ¼ inch
- 3c Chicken Stock
- 1T Olive Oil
- 1t Salt
- ½ c Brown Roux
- Crystal Hot Sauce, to taste
Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free to use whatever greens you have around.
1Cook the tender portions of the Mustard Greens and Spinach in the water for about an hour or until tender.
2Remove from the heat, retain the cooking water and allow to cool while you prepare the Roux.
3Remove the Roux and set it aside and in the same heavy pot add the Olive Oil and render the Tasso for about 10 minutes.
4Add the Onion, Garlic, Green Onion, Parsley, Oregano, Thyme, Salt and Cayenne. Cook until the Onions are translucent or for about 15 minutes over medium high heat.
5Add the Vermouth to deglaze.
6Chop the now cooled greens into smallish pieces. Add to the pot along with about 2/3 of the retained cooking liquid. Add the Stock. Simmer for 30 minutes
7Stir in the Roux, holding back any extra oil that make be on the top. Cook for another 15 minutes then add the Hot Sauce.
8Serve over rice, popcorn rice if you have it.
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