Gumbo Z’Herbes with Tasso Ham and Crawfish
- 3 tablespoons butter
- 1/2 cup tasso ham, roughly chopped
- 1/4 cup
- 1/4 cup chopped onion
- 1/2 cup sliced green
- 1/4 chopped parsley
- 3 garlic cloves, chopped
- 1 tablespoon
- 1 tablespoon chopped fresh oregano
- 1 teaspoon Cajun
- 2 cups sliced collard greens
- 2 cups sliced mustard
- 1 cup fresh spinach leaves
- 3 cups chicken broth, divided
- 3 tablespoons all purpose flour
- 2 cups crawfish tails,
- salt and pepper, to taste
- white rice, cooked
- Heat the butter in a large soup pot over medium-high heat.
- Add the tasso,
sauté until lightly browned, about 3 to 5 minutes.
- Add the celery and onion,
and sauté until soft, about 5 to 7 minutes.
- Add the green onions, parsley,
- Reduce heat to medium-low, stir in the filé, oregano, and
- Add the collard greens, mustard greens, and spinach.
- Add 1
cup of the chicken broth and stir to coat.
- Cover and cook until all greens
are tender, stirring occasionally, about 15 minutes.
- Remove from the heat.
- Purée the mixture in a food processor and set aside.
- Heat the oil over
medium-high heat in the same soup pot and add the flour, whisk until smooth.
- Continue to cook, whisking constantly, until the mixture turns light brown,
about 10 minutes.
- Whisk in the remaining 2 cups of broth and bring to boil,
- Add the green purée and simmer for 15 minutes.
- Add the
crawfish tails and season to taste with salt and pepper.
- Serve over hot
Editor’s note: In our gumbo that is pictured, we skipped the purée steps to
give the gumbo a chunkier texture.
Makes 2-3 servings.
Recipe and photo courtesy of Louisiana Seafood and Marketing Board, and
Wynton Marsalis. Used with permission.
Cajun Recipes-Cajun and Creole Recipes