Green Gumbo with Shrimp

This Green Gumbo with shrimp is often said to be the finest of the gumbos and is a spin-off from the traditional Holy Thursday meal for Creole families in New Orléans. The Nine Greens are said to represent the Nine Churches visited on Good Friday in remembrance of Jesus’ walk to be crucified.

Gumbo z’herbes is a tricky and controversial subject to many. Ask any five people who insist they know what Gumbo z’herbes is or exactly how Gumbo z’herbes is made. You’ll get at least five or more explanations of what it is and five or more different authentic recipes. It’s like arguing with five diva food artists; their way is the only way because that’s the authentic way to make Green Gumbo.

 

 

Green Gumbo with Shrimp, aka Gumbo z’herbes with shrimp, is always made with various garden greens, different from the standard go-to idea Creole Gumbo.  The more various more greens added to the pot, the merrier. Ms. Leah Chase, the Queen of kick-ass Gumbo z’herbes, has been known for stating that one should always stick to an odd number of greens in Gumbo z’herbes; even numbers are said to be bad luck according to folklore passed down the generations.

 

I think I trust Ms. Leah Chase’s recipe the most out of all the methods I have come across over the years, being she has always packed the house at Dooky Chase’s on Orléans Avenue in the past with her recipe. However, we all know that we can imitate that lovely lady’s method, but we will never duplicate perfection. Hands down, she has the golden touch for Green Gumbo, aka Gumbo z’herbes. So today, I am sharing my recipe.

 

 

 

I could go on and on about Leah Chase’s cooking and the history behind the Dooky Chase restaurant on Orléans Avenue; because there is indeed such a fantastic story behind it all; I implore you to read up on it and see for yourself first hand how many beautiful things that happened over the years in her and her husband’s establishment. I promise you will be just as enamored by history as I am.

 

 

 

I love Leah Chase’s recipe for Green Gumbo but decided to use the one our family enjoys instead. If you are looking for her recipe, you can easily Google it on the net, and I am sure you’ll locate it fairly quickly.

 

 

Assorted Greens to use for Green Gumbo with Shrimp

• Collard greens

• Mustard greens

• Turnip greens,

• Spinach

• Watercress

• Chicory

• Arugula

• Green romaine lettuce

• Sorrel

• Beet tops

• Peppergrass

• Kale

• Endive

 

 

 

Ingredients needed for Green Gumbo with Shrimp

• One Galon chicken stock

• 3-4 pounds of assorted greens such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive

• One bunch of green onions chopped

• One bunch flat-leaf parsley chopped

• Two bay leaves

• Six sprigs of French tarragon

• Four sprigs of fresh thyme

• One  and 1/2 tablespoons of Cajun Seasoning or more

• Kosher Salt to own taste

• freshly ground black pepper to hold taste

• cayenne pepper to own taste

• One sizeable smoked ham hock, optional

• Six tablespoons self-rising flour

• Four tablespoons peanut oil or bacon grease

• One large onion, diced

• One green bell pepper, diced

• Four ribs of celery, thinly sliced

• Six cloves of garlic minced

• 1One pound hot chaurice sausage

• One pound andouille sausage

• Two pounds of gulf shrimp

• Four cups of cooked long-grain white rice, to serve

 

 

 

 

 

Method for Green Gumbo with Shrimp

1. Wash the assorted greens such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive thoroughly and remove all stems or complex centers. Remember, the more the different greens are used, the better your Green Gumbo flavor.

2. Bring one gallon of chicken stock to a full boil in a large stockpot, add one large smoked ham hock, two bay leave, six sprigs of tarragon, four sprigs fresh thyme, one and ½ tablespoons of Cajun Seasoning or more, Kosher Salt, freshly ground black pepper, and Cayenne pepper to own taste.

3. Add the assorted greens, chopped green onions, Ham hock, and flat-leaf parsley to the seasoned boiling water, reduce the heat and simmer the mixed greens in the seasoned water for about 1 hour.

4. Make a light honey-colored roux of the flour and peanut oil or bacon grease. Careful not to burn the roux, or you will need to start the roux over.

5. In a cast-iron skillet, sauté the diced onions, diced green bell pepper, garlic, and sliced celery; sauté for 5 minutes, then add the mixture to the roux and cook for a few moments to completely soften them.

6. Add the roux, the sliced Chaurice sausage, and andouille to the stockpot to cook on lower heat for about 45 minutes longer.

7. In the last cooking stage, add Two pounds of gulf shrimp to the gumbo pot and turn off the heat. Let sit for about 8 minutes before serving to finish cooking the shrimp.

8. Serve in large gumbo bowls. Put ½ cup of rice in each bowl, and spoon generous amounts of Green gumbo over it.

 

 

 

 

 

Suggested recipes:

• Authentic Creole Shrimp Gumbo –This amazingly flavorful  Authentic Creole Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is straightforward; you’re going to wonder why you have waited so long to make it.
• Red Creole Crawfish Gumbo –Gumbo is one of Louisiana’s oldest beloved Creole and Cajun cuisines. Gumbo is a cultural symbol as the bayou or jazz music heard playing in the French Quarters of New Orléans. There are many variations of family recipes for GumGumboross in the state of Louisiana; my Red Creole Crawfish Gumbo is one of my favorite Gumbos.
• Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.

 

 

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