Gumbo ZEB base

11/12/22 Doubled this used large Le Cruset pot. 2# bag of mustard greens , 2# bag Turnip greens, 2# bag Collard Greens, 1 bunch of Swiss chard,, 1 bunch Parsley, bought spinach it’s a lot of greens.The pot was full to 1/2” from  the top. Came out great but a little gritty, should wash greens. Used Hillshire Andouille.

We have been making this for years - its very time consuming to prepare the base but in the end
you will have base that you can make several different meals from. This leaves plenty to freeze and
whats really great about it is that its pretty simple to judge how much to freeze based on your family size. 50% base to 50% stock and you're done.

There are 4 parts to this:

Roux
1 cup vegetable oil, you can also use peanut, corn or soy
1 cup all purpose flour

Vegetable saute
8 T or 1 stick butter
2 large onions chopped
2 green peppers, stemmed, seeded and chopped
1 bunch of celery with the leaves chopped
1 large bunch 8-10 large scallions chopped

Seasoning puree
8 cloves of garlic peeled
1/4 cup pickapeppa or worcestershire
1/4 cup tomato paste
1 T tabasco sauce
2 t dried basil
2 t dried oregano
2 t dried thyme
1 t paprika
1/2 t cayenne pepper
1/2 t ground alspice
1/2 t ground cloves
6-8 good grinds of fresh peppercorns
1 can (16 oz) whole tomatoes drained, coarsely chopped. The juice and tomatoes reserved separately.The juice will ultimately mix with the roux.
1 bunch of fresh Italian flat leave parsley- leaves and stems, rinsed and coarsely chopped

Stock and greens
Pam cooking spray
6 C any well flavored chicken, vegetable stock or bottled clam juice
2 C tomato juice or V8 vegetable juice
1 t salt
4 bay leaves
6 bunches greens ideally 1 bunch each of: mustard greens, spinach, turnip greens, beet tops, collard greens, arugula and watercress, very well washed and finely ribboned. Omit any thick stems

1. Roux:  Start with a well seasoned pot or skillet. Into the skilled pour 1 part oil (not olive oil) turn the heat to medium and using a wire whisk, immediately beat in the 1 cup of flour. Keep stirring, this can take up to an hour to achieve the desired color  which ultimately will begin to color and scent the room. As it colors keep whisking. It will become a light brown and then gradually come to the brown of a caramel and then to a dark caramel color. This process cannot be hurried. When the roux begins to become fairly brown, the oil will partially separate from the flour. Do not take the roux off the flame before this point. After this point it is a matter of taste, the darker the roux, the stronger the nutty rich flavor. Keep stirring, if you go off to check your facebook and return and there are little black specks in it, its ruined. Period. Start over.  This can be made ahead of time and refrigerated. When the roux is ready take it off the stove and let it cool. The oil will separate the the flour (roux) will harden on the bottom. Tilt the pan and drain off the excess oil. Be sure to leave every bit of the brown flour.

Vegetables and the start of the roux

2. Vegetable saute: In a heave cast iron skillet, melt the butter over medium heat. Add the onions and saute until softened, 5-6 minutes. Add the bell pepper and celery; lower the heat slightly and continue to saute another 10 minutes. Add the scallions and saute until limp, about 5 more minutes. When this is done remove and set aside.

3. Seasoning puree: Place all the ingredients for the puree (except the tomatoes and parsley) in a food processor. Buzz the ingredients until the garlic is chopped fine. Then add the tomatoes and parsley and chop coarsely.

Stock and greens

4. Stock and Greens: Use a large soup pot large enough to hold all the mixtures. Spray the pot with Pam. In it, bring to a boil the stock and tomato or V8 juice. Add the salt and bay leaves. Drop in the fresh greens, bring back to a boil, turn down to medium low and simmer covered for 30 minutes.

Roux with tomato juice

At this point you have 4 mixtures: The roux should be cooled,  the excess oil drained and and the reserved tomato juice whisked in. When the greens have finished their 30 minute simmer, remover from the heat. Add to the stock pot, the roux mixture, the vegetable saute and the seasoning puree.
Give a taste and adjust the seasons. Set the pot back on the stove and let simmer over the lowest possible heat, covered another 15 minutes and stir often.

Remove  from the heat and let cool to room temperature. Thats all there is to it, you have concentrated gumbo base. We like it spicy so we freeze it in quart containers and then add 3 cans of stock. So you just have to see how you like it. Below is our favorite gumbo made from this base.

Our favorite is Andouille Gumbo