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GREEN GUMBO

No meat? Who cares with dish as dandy as Green Gumbo from Big Jones 5347 N. Clark 5347 N. Clark.

No meat? Who cares with a dish as dandy as the Green Gumbo from Big Jones, 5347 N. Clark, 5347 N. Clark. Friday, January 6, 2012. | Brian Jackson~Sun-Times

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Updated: April 17, 2012 1:42PM



MAKES 20 SERVINGS

1 cup vegetable oil

1½ cups flour

2 medium Spanish
onions, finely chopped

2 celery ribs, finely chopped

1 green bell pepper, finely chopped

6 to 12 cloves garlic, to taste

6 ounces Louisiana-style hot sauce

2 tablespoons
granulated garlic

2 tablespoons granulated onion

1 tablespoon ground black pepper

3 tablespoons smoked paprika

1 teaspoon dried thyme leaves

2 quarts vegetable stock, unsalted

6 cups packed, finely chopped greens, such as collards and kale

1 cup chopped
shiitake mushrooms, stems removed

2 bay leaves

1 (6-ounce) can tomato paste

4 tablespoons salt, or to taste

Worcestershire sauce, to taste

Prepared white rice

In a large, eight-quart stockpot set to medium-high heat, combine oil and flour, stirring often, until the mixture starts to brown. Reduce heat to medium and stir constantly to prevent burning, until it reaches the color of toasted peanut butter.

Using a long-handled spoon, carefully add the onions, celery and pepper to the pot. Stir well and continue cooking over medium heat, stirring occasionally until vegetables begin to soften (about 5 minutes). Add the garlic, hot sauce, granulated garlic, granulated onion, black pepper, paprika and thyme.

Turn off the heat and continue to stir for two minutes. Add the stock and return heat to high. Stir to thoroughly incorporate the roux to the stock. Bring to a low boil before adding the greens and mushrooms in batches, stirring until wilted. Add the bay leaves, tomato paste and 2 tablespoons of salt. Stir to combine and reduce heat to low. Simmer for one hour, stirring regularly. Before serving, skim off any fat that has risen to the top. Add additional salt, if needed, along with Worcestershire. Serve over hot white rice.

From Paul Fehribach, executive chef/owner of Big Jones

Nutrition facts per 1-cup serving:

242 calories, 12 g fat, 2 g saturated fat, 2 mg cholesterol, 15 g carbohydrates, 5 g protein, 1,244 mg sodium, 4 g fiber



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