Gumbo Z'herbes with Steamed Basmati Rice

Instructions

1. 1

   Make the Dark Roux

   • In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat for 2 minutes.
   • Gradually whisk in the flour until a smooth paste forms.
   • Reduce the heat to medium-low. Cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon, until the roux is the color of dark chocolate. This requires patience and will take 40-50 minutes. Do not let it burn.
2. 2

   Sauté the Holy Trinity

   • Add the chopped onion, celery, and bell pepper to the hot roux. The roux will seize up initially; keep stirring.
   • Cook, stirring frequently, until the vegetables are very soft and translucent, about 8-10 minutes.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Build the Gumbo Base

   • Slowly pour in 2 cups of the chicken broth while whisking constantly to create a smooth, lump-free gravy.
   • Once smooth, add the remaining 8 cups of broth, the smoked ham hock, sliced andouille sausage, bay leaves, thyme, cayenne pepper, salt, and black pepper.
   • Stir everything together and bring the mixture to a boil, then reduce the heat to a low simmer.
4. 4

   Simmer the Greens

   • Add the collard, mustard, and turnip greens, along with the parsley, to the pot in large handfuls. It will seem like too much, but they will wilt down significantly.
   • Stir after each addition to help submerge the greens in the liquid.
   • Once all greens are incorporated, cover the pot and let it simmer gently for at least 90 minutes, or up to 2 hours, until the greens are exceptionally tender and the flavors have melded. Stir occasionally.
5. 5

   Finish and Thicken the Gumbo

   • Carefully remove the ham hock from the pot and place it on a cutting board. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded meat to the gumbo.
   • Skim any excess fat from the surface of the gumbo if desired.
   • Remove the pot from the heat. Sprinkle the filé powder over the surface and stir it in gently. Do not allow the gumbo to boil after adding filé, as it can become stringy.
   • Taste and adjust seasoning with more salt or cayenne pepper. Remove the bay leaves before serving.
6. 6

   Serve

   • Ladle the hot Gumbo Z'herbes into bowls over a generous scoop of fluffy white rice.
   • Garnish with a sprinkle of freshly sliced green onions.