Gumbo Base Collard Greens
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- Опубликовано: 4 окт 2024
- Collard greens braised in a roux-based pot liquor seasoned with the vegetable trinity.
Wash 2.5 to 3.0 pounds of fresh collard greens.
Remove stems from greens, stack multiple leaves on top of each other, roll and cut to desired size.
Add eight (8) cups chicken broth (low sodium) to a pot. Place smoked turkey leg, smoked turkey wing or two of each into the broth. Bring to a simmer and keep hot.
In heavy bottom pot, add one (1) cup vegetable oil and one (1) cup all-purpose flour.
Over medium to medium-high heat, stir the contents constantly making sure all flour is kept moving. Once roux darkens to a light caramel color add:
One (1) to two (1) rough chopped onions
Three (3) rough chopped stalks of celery
Two (2) bell peppers
Allow the vegetable trinity to cook in the roux over low to medium-low heat until the vegetables have softened some.
Once vegetables have softened add 3-5 smashed cloves of garlic.
Add one (1) Lb Andouille sausage.
Stir and mix contents together, allowing to cook a few minutes.
Next ladle in the hot chicken broth, mixing well with the roux until well combined. Place the smoked turkey pieces into the pot.
Bring the contents up to a gentle boil.
Once contents are up to a gentle boil, add the following dry seasonings:
(1) One Tbs Cajun/Creole seasoning
One (1) Tbs Garlic Powder
Two (2) Tbs Paprika
One (1) Tsp celery seed
One (1) Tsp Oregano
One (1) Tsp Black pepper
1/2 Tsp dried Thyme
1/2 to 2 Teaspoons red pepper flake (to taste)
1/2 Pack Sazon Goya seasoning
Two (2) Bay Leaves
Stir contents and mix well.
Add the chopped Collard Greens into the pot.
Cover and simmer 1 to 2 hours, depending on the desired tenderness and texture of the collard greens.
Once the collard greens are done to your liking, taste the pot liquor for seasoning adjustments and adjust as necessary.
Inspiration for this dish provided by Smokin and Grillin with AB @youtube.
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Not only regular folks approved but Cajun bayou girl approved with a shout out from south Louisiana! This is what we grew up on! I’m from family with 6 of us and we all know how to cook. We appreciate our mom teaching us all! Thank you for sharing and keeping this real cooking around!
Great job’ looks good and tasty!
Thank you 😋
Nobody does it like the SOUTH ❤❤
Look so good I’m going to try this
Delicious stuff.
This dish is from south Louisiana and is called gumbo z’herbes.
The history of gumbo z’herbes is from France and Germany. The real name of gumbo z’herbes is gombo aux herbes in Louisiana French. The name comes from the green soup from France called potage aux herbes. It’s a green soup. It usually uses 9 greens.
When making gumbo z’herbes, it’s traditionally eaten on Holy Thursday and to use usually 7 or 9 types of greens when making it. In Germany, there is a green soup that uses 7 greens to make and is eaten specifically on Holy Thursday called seven green soup (Sieben Kräutersuppe) and in some parts of Germany it’s called green Thursday soup (Gründonnerstagsuppe). You can see the 7 or 9 greens of gumbo z’herbes comes from French and German influence. Both the french and German soups are green soups and are similar to each other and both are the origin of the Louisiana version.
The name of gumbo z’herbes comes from the french green soup which is the original origin of gumbo z’herbes. The influence from the 7 green Holy Thursday German soup also comes from blending of styles with the french soup, the number of greens used and it being eaten on Holy Thursday. And because in Louisiana, a gumbo is usually a class of soup-stew creations, the name gumbo was used in place of potage for the name gombo aux herbes. Gombo z’herbes is written with a z because it’s based on phonetic French pronunciation of aux + herbes. This history is verified in historic literature from Louisiana. The french were in Louisiana since 1699 and the Germans were in Louisiana since 1721 and both were colonial Louisiana populations.
Ive had the Z'herbes at Dooky Chases down in NOLA. Real good stuff. Always found it odd to call anything gumbo that has no okra in it since the word comes from west Africa as "ki ngombo" meaning Okra. The Okra is used as a thickener in the dishes. The German, French, Spanish, African, Irish, Native American, Asian and Italian influences in the region is why the food so good. The area was the original fusion food center of the world, before anyone knew what fusion food was.
This dish I made has allot of meat in it, that's why I cant call it Z'herbes.
@@regularfolksfood Well you have to understand our culture from our perspective. Let’s get into some history that will clear up your confusion. This may be a bit long so please bear with me.
The name gumbo is an English corruption of the French word gombó, which means okra in French. Go to any French translator and type in gombó and it will say okra. The name gombó in French is a French corruption of the colonial Portuguese name for okra called quingombó. The Portuguese borrowed the word from their Angola in Africa when exploring it, from the Kimbundu language as ki’ngombo. Gombó is the French version of all of these names for the vegetable okra. When the French later colonized West Africa, they introduced the French name gombó to those nations, as they had different names for okra. And yes, gombó means okra in Louisiana and the name of the Louisiana dish gumbo was called gombó because the precursor to the first gumbos in Louisiana were thick okra soups that used okra as the primary ingredient. They were made of okra, and flavored with onion, tomatoes and chicken/seafood.
But in Louisiana, this simple thick okra soup was changed significantly into a different animal called gombó (now gumbo). Gumbo would then come in different styles and were created with various changes. The french added a roux and thinned the soup to a consistency that wasn’t so thick, the French and Spanish mirepoix-sofrito fusion collaboration we now call the Holy Trinity (onion, celery, bell pepper) was added. Germans in Louisiana added the smoked sausage and andouille (Louisiana andouille is a German-Louisiana style sausage but its spicy and garlic forward. It’s based on a French style sausage of the same name with innards, instead of meat like Louisiana andouille), Spanish added things like garlic and chorizo (which later became called chaurice in Louisiana French and known today also as “hot sausage” or “hot link” in english) and Choctaw Native Americans added filé (ground sassafras leaves).
But one of the biggest changes is white Louisianians (ancestry unspecified) changed the amount of okra from its primary ingredient to a side ingredient and in some gumbos, omitted it all together. For example, when you see a seafood okra gumbo in Louisiana, okra is always a side additive, not the main ingredient. Examples of okraless gumbos are chicken and sausage gumbo or duck and andouille gumbo for example. The Acadians on the prairie in southwest Louisiana came up with the okraless gumbo and invented chicken and sausage gumbo and duck and andouille gumbo is just a spinoff of that. So great changes were made to the early okra soup precursor in Louisiana, into Louisiana gumbo.
With that said, gumbos became a class of stew-like soups and the name gombó/gumbo didn’t represent only okra anymore. The word(s) could be used for either okra OR one of the stew-like soups. Hence why we have gumbos that do not have okra although the word gumbo derived from a word that means okra. And since Louisiana gumbo is a multicultural dish made of various ethnic contributions, we also use the term gumbo in everyday speech to mean a mix of things. For example “wow, this party has all kinds of ethnic groups and races here, it’s a gumbo of ethnicities and races”.
The biggest reason why the shift away from okra took place in some gumbos is because of winter time. In the past before refrigeration, okra was just a summer vegetable and wasn’t available fresh in the winter. So folks adopted the Choctaw herb filé as a replacement for the texture that okra brings the gumbo (filé is a French name by the way and comes from the French word for threads, named by the French, because it forms threads if boiled, which is not what you want in your gumbo). That tradition still holds today as okra gumbos usually don’t include filé and filé gumbos don’t usually include okra and okra gumbos are more popular in summer when fresh okra is sold and filé gumbos are more popular in the winter when fresh okra is unavailable (despite frozen okra being available).
And yes, south Louisiana cuisine and culture is a mixture of influences from all the peoples that settled it. There’s French, Spanish, Acadian, Québécois, German, West African, Native American, Irish, US Southern and Caribbean influences. There’s even a little from Filipinos that arrived in the 1700’s aboard a Spanish galleon ships like the houses on stilts along the bayous and coasts or the dried shrimp (or dried shrimp powder) folks here put into seafood gumbos to flavor it (fresh shrimp are still added to those gumbos).
And to end this comment, you can call your gumbo, gumbo z’herbes if it has lots of meat. We put lots of meat in it too but there must be plenty more greens. In my family’s gumbo z’herbes, we put 4 meats in it: ham (or tasso), smoked sausage (or andouille), fresh sausage (either chaurice a.k.a. hot sausage/hot link or fresh pork sausage) and a piece of stew beef, cubed (either brisket, round steak or beef stew meat), or we put any 3 of those in any combination. For Catholic holidays and Fridays during lent, we don’t use meats, we use either make it vegetarian or use seafood.
You are a walking ENCYCLOPEDIA! I never knew why file (sassafras) was used to "thicken" at the end of a gumbo cook. Now I know, because Okra isn't in season. I also now completely understand that gumbo word really for that region means stew-like soup. Interesting how it was originally flavored with onions and tomatoes then came along the trinity. All of that makes so much more sense now. You should produce a video on such topics. The z'herbes I had was during lent and it was meatless but delish. I assumed that was how it was always made but it appears that meat can go in it with huge variety of veggies. I love Tasso but have no access to it here unless i order it from Savoie's. Thanks much for the information. I will start calling my pots of greens with a roux and trinity............. z'herbes.
@@regularfolksfood Thank you for the praise. I have been a Chef most of my life and I’ve researched the food history of south Louisiana’s local cuisine for my entire career as a chef. I continue to research to this day. Sorry for my long responses, I just have a lot to tell. So here’s a little more…
You see now that gumbos are not beholden to okra gumbos anymore because the name gumbo although originally meaning okra, had evolved into a class of stew-like soups, rather than a single dish. They usually all now have a roux too, which imparts deep flavor as well as thickening (if using okra or filé with roux, adjust either the amount of roux or the amount of okra or filé so that the gumbo is somewhere between a soup and a stew in thickness). And you also see that filé replaced the okra in some gumbos because of past seasonal winter unavailability of okra before refrigeration and just remained so after refrigeration out of tradition. You see now filé was chosen for its near-same viscous level ability in the gumbos’s gravy, similar to what okra produces in the gumbo. You should also know, adding tomatoes to some of the gumbos is common in the metro New Orleans area (southeast Louisiana), but not in most gumbos west of New Orleans in southwest Louisiana. And that’s because gumbo originated in New Orleans, where tomatoes appeared in the first gumbos, and rural southeast Louisiana along the Mississippi River surrounding the city of New Orleans was where most tomatoes were grown in south Louisiana historically due to the richness of the alluvial soil in the area and tomatoes had more abundance in the area and in the city of New Orleans itself due to that.
The meatless gumbo z’herbes you had is the vegetarian variety we use for Fridays during lent. We have that vegetarian variety and also a seafood variety (usually any mix or single choice of the following: gulf shrimp, small blue crabs we call gumbo crabs, blue crab crabmeat, gulf oysters) and we have these meatless varieties for Fridays during lent and certain Catholic holidays such as Good Friday (if we choose not to have a fish dish, which is most common on that day). Any other day of the week year-round, gumbo z’herbes will have a mixture of meats, usually some sort of ham (regular ham or tasso), some sort of sausage (smoked sausage, andouille, chaurice or fresh pork sausage) and some will have beef or veal while others won’t. It’s always finished with filé after the fire is cut off so it doesn’t make threads. It’s eaten widespread across south Louisiana on Holy Thursday during the Catholic Holy Week and that is from its ancestral past dating back to its European roots. On Holy Thursday, gumbo z’herbes is permitted to have meat.
And lastly, you can see that gumbo is not a single dish for us, but a serious of similar dishes with a variety of ingredients. We have gumbos such as seafood okra gumbo, seafood filé gumbo, seafood chicken gumbo (can be okra or filé), chicken and sausage filé gumbo, chicken okra gumbo, duck and andouille gumbo, gumbo z’herbes, gumbo chou (a cabbage gumbo), seven steak gumbo (beef), pork and sausage gumbo (also known as kick butt gumbo because it uses pork butt), venison (deer) and sausage gumbos, alligator and sausage gumbos, alligator seafood gumbos, quail and sausage gumbos, poule d’eau gumbos (American coot bird), pop gumbos (a bird whose full local name is papabotte and “pop” for short, it’s the yellow-crowned night heron), squirrel gumbos and even on the way deep end, nutria gumbos. And mind you, any of these gumbos can either have tomato or not depending on the region or the mood or the family and certain ones will have tomatoes while certain ones will not. So you can see now, the class of stew-like soups we have under the title gumbo is more than a single dish and more complex than most outsiders may know. Now you see why the need to explain these things to confused outsiders because they may have heard a rumor or read an article that told them gumbo means okra and must contain okra but that’s simply not true in modern Louisiana for the reasons I outlined and hasn’t been for a very long time.
Very well explained. I'm definitely going to be making a seven-steak gumbo.
Dats like Justin Wilson used to said..."Whoooo! Look good, smell good...tastes way more better!😍😎😂
I gar OWN tee
Name the seasoning is that you're putting in the collard green gumbo name the seasonings that you use it
All the ingredients are listed down in the description.