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Asked by mamayana at 8:50 AM on Aug. 4, 2009 in Food & Drink

Level 1 (0 Credits)
Answers (5)
  • Gumbo Z'Herbes with Red Beans
    Stews - Legume

    1/3 cup vegetable oil
    1/2 cup bread flour
    2 large onions, chopped
    1 large green pepper, chopped
    3 celery ribs, chopped
    7 quarts water
    1 bunch carrot tops, coarse stems discarded and leaves washed and drained
    (about 5 cups packed)
    5 bunches assorted greens such as beet greens, swiss chard, kale, collards,
    mustard greens, turnip greens, and/or spinach, coarse stems discarded and
    remainder washed and drained
    1 lb dried red kidney beans (about 2 1/2 cups), picked over
    6 large garlic cloves


    Answer by rkoloms at 9:05 AM on Aug. 4, 2009

  • In a heavy skillet (preferably cast-iron) cook oil and flour over moderately
    low heat, stirring constantly with a flat-edged metal or wooden spatula,
    until roux is the dark reddish-brown color of chestnut shells, about 45
    minutes (alternatively, make microwave brown roux and transfer to skillet).
    Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a
    glass or stainless-steel bowl.

    Reheat roux in skillet over moderately low heat, stirring, before
    proceeding. Stir in onions, bell pepper, and celery and cook, stirring
    occasionally, until vegetables are softened.


    Answer by rkoloms at 9:06 AM on Aug. 4, 2009

  • In a 10-12 quart heavy kettle bring 4 quarts water to a boil and add carrot
    tops and assorted greens. Simmer greens, stirring occasionally, until just
    tender, about 15 minutes. Transfer greens with tongs to a large shallow
    baking dish, letting excess cooking liquid drip into kettle and reserving
    all cooking liquid. Cool greens until they can be handled and chop coarse.

    Stir beans and remaining 3 quarts water into reserved cooking liquid and
    simmer beans, covered partially, until tender, about 1 hour (older beans may
    take longer to cook). Add roux mixture by large spoonfuls, stirring well
    after each addition, and stir in greens, garlic, and salt and pepper to
    taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes.

    Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled,

    Serve gumbo ladled over rice in large soup plates.

    Makes 24

    Answer by rkoloms at 9:06 AM on Aug. 4, 2009

  • too true!! The secret lies in the roux!

    Answer by chefjen at 10:32 AM on Aug. 4, 2009

  • Yep, it's all about the roux!

    I've got a Wild Duck Gumbo recipe if you're interested. I suppose you could use farm ducks if you don't know a duck hunter. It'd taste a little different, but still good I bet. Message me if you're interested at all.

    Answer by Nika75 at 12:06 PM on Aug. 4, 2009

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