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Jinelle D.: "it was good but id probably serve it as a side an…" Read More
32Ingredients
3Hours
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Ingredients
US|METRIC
11 SERVINGS
- 1 cup peanut oil (lard or other vegetable oil)
- 1 cup flour
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic
- 2 bay leaves
- 1 Tbsp. Cajun seasoning (see below)
- 1 ham hock (optional)
- 10 cups water
- 3 lb. greens (assorted, i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens, chopped, about 14 cups)
- salt
- 1 lb. andouille sausage (smoked, optional)
- file powder (to taste, optional)
- 1 tsp. black pepper
- 1 tsp. cayenne
- 1 tsp. celery seed
- 1 tsp. dried thyme
- 2 tsp. dried oregano
- 1 Tbsp. garlic powder
- 2 Tbsp. sweet paprika
- 59,362 soup
- 11 greens
- 9 greens
- 44,873 chicken thighs
- 10,169 kale
- 9 greens
- 9 greens
- 10,739 shell pasta
- 36,316 lasagna
- 9 greens
- 10,586 beet greens ( 7.00 7.00 0.00 0.00 0.00 0.00 0.00 Greens)
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Reviews(5)
L 6 years ago
Very good. Did not have ham hock so I added bacon fat a very small teaspoon to the olive oil on the beginning of making the roux. (Used olive oil to remove a little cholesterol from the original recipe). I used chicken sausage (to lighten the recipe as well) and pork sausage w mustard kale and collard greens. I also added a few shrimp at the end to finish and top the gumbo.
17794cf4-a208-4f83-9e0e-195b48df3cb5 6 years ago
turnt out amazing subsituted the sausage with cajun chicken and used kale mustard and collsrd greens
banisha w. 8 years ago
Love it!! I used a smoked hock and and jalapeño for heat. Everyone enjoyed the gumbo greens next time I'll use hot links and add some shrimp