GREEN GUMBO ZUAVE
(Fran Ibert)
This recipe was passed down from Grandma Chauvin, to my mother (Ibert) and can
be seen around southern Louisiana.
2 pkgs. each of Frozen vegetables: Collard Greens, Mustard Greens, Turnip
Greens, and Spinach
1 lb. Pan Sausage, crumbled & browned
1 lb. Link Sausage, cut in half long ways, sliced thin and browned
2 Large Onions, diced and sautéed
Season to taste: Salt, Pepper, Cayenne Pepper, and some Tony Cachere's
Water
Cornstarch (to thicken)
Start by browning the sausages and onions in your gumbo pot (about 8
quart). While that's browning, put one box of vegetables in a pot with about
1/4 cup water. Steam for about 2-3 minutes, mostly to take the freeze off.
(This can be done in the microwave.) Pour the contents of the pot into the
blender and blend for 30 seconds or so to chop finely. Pour this over browned
meat. Continue with rest of boxes of frozen vegetables. Add water till pot is
about half full and seasonings. Let simmer for 2 hours. 15 minutes before
serving, add cornstarch to thicken if it needs. Serve over warm rice and don't
forget the Tabasco and french bread on the side!
For lower fat/calories, I have used Turkey sausages, but add some bouillon for
more flavor.
I have also seen it done by putting chopped ham and a ham bone for
seasoning.
~ Mary
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