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Hearty Green Gumbo

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“The "green" in this Cajun-style soups comes from a mixture of spinach, watercess, and parsley. If you don't have watercress, simply increase the parsley to 2 bunches.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
  2. Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
  3. Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
  4. In the same Dutch oven stir together the flour and oil till smooth.
  5. Cover over medium-high heat for 5 minutes, stirring constantly.
  6. Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
  7. Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
  8. Add enough water to reserved liquid to make 2 1/2 cups.
  9. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
  10. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
  11. Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
  12. Stir in beans; heat through.
  13. To serve, place rice in individual bowls and ladle gumbo over rice.

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