GREEN GUMBO
January 17, 2012 11:16AM
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
Article Extras
Updated: April 17, 2012 1:42PM
MAKES 20 SERVINGS
1 cup vegetable oil 1½ cups flour 2 medium Spanish 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
onions, finely chopped
granulated garlic
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 2 bay leaves 1 (6-ounce) can tomato paste 4 tablespoons salt, or to taste Worcestershire sauce, to taste Prepared white rice
shiitake mushrooms, stems removed
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
