Gumbo Z'Herbes Recipe

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Gumbo Z'Herbes
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  1. Combine first 11 ingredients and water to cover in a 15-qt. stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
  2. Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
  3. Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. drippings in skillet.
  4. Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see Roux Is a Ritual, below, as a guide). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.
  5. ROUX IS A RITUAL, a foundation of flavor, and a commitment. To make it, you simply combine fat and flour in a heavy skillet or pot and cook it, stirring constantly, to coax out flavor, using the color-blonde to dark brown-as your guidepost. Chefs such as Leah Chase know the only critical key to making roux is following one simple commandment: Thou shalt pay attention. No texting and stirring. From there, it's easy.
  6. Step 1: Pick your fat. Butter or animal fat adds flavor, but use canola oil for darker Creole and Cajun roux. Its higher smoke point is more forgiving.
  7. Step 2: Choose your heat. Experts can use a higher flame. Beginners should heat fat in a pan over medium; the roux will take longer but not burn as easily. Add roughly a 1:1 ratio of flour.
  8. Step 3: ID the roux you want; keep stirring until you match it:
  9. BLONDE ROUX: Flour is cooked but still light. Stir into sauces such as velouté to add richness and body.
  10. LIGHT BROWN ROUX: Marry this versatile thickener with pan juices from a roast to make gravy.
  11. MEDIUM-BROWN ROUX: Begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.
  12. DARK BROWN ROUX: Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives étouffées and gumbos deep, smoky flavor.
  13. BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3743.15 Kcal (15672 kJ)
Calories from fat 2040.47 Kcal
% Daily Value*
Total Fat 226.72g 349%
Cholesterol 330.49mg 110%
Sodium 27160.67mg 1132%
Potassium 8638.83mg 184%
Total Carbs 252.45g 84%
Sugars 89.01g 356%
Dietary Fiber 92.28g 369%
Protein 196.53g 393%
Vitamin C 450.4mg 751%
Vitamin A 0.4mg 14%
Iron 38.6mg 214%
Calcium 1787.6mg 179%
Amount Per 100 g
Calories 93.07 Kcal (390 kJ)
Calories from fat 50.73 Kcal
% Daily Value*
Total Fat 5.64g 349%
Cholesterol 8.22mg 110%
Sodium 675.3mg 1132%
Potassium 214.79mg 184%
Total Carbs 6.28g 84%
Sugars 2.21g 356%
Dietary Fiber 2.29g 369%
Protein 4.89g 393%
Vitamin C 11.2mg 751%
Iron 1mg 214%
Calcium 44.4mg 179%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 93
  • 96

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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