GUMBO ZHERBES RECIPES

Steps:

• Heat 1 tablespoon of the oil in a large heavy pot over medium heat. Add both kinds of sausage; cook until the sausage is cooked through and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the meat to a plate.
• Add the remaining 5 tablespoons oil to the pot. Add the flour and cook, stirring frequently with a wooden spoon, until deep golden brown, about 15 minutes. Add the onion, poblano, and celery and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and stir to combine.
• Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.

Steps:

• 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.
• Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.
• Step 3: ID the roux you want; keep stirring until you match it:
• BLONDE ROUX: Flour is cooked but still light. Stir into sauces such as velouté to add richness and body.
• LIGHT BROWN ROUX: Marry this versatile thickener with pan juices from a roast to make gravy.
• MEDIUM-BROWN ROUX: Begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.
• DARK BROWN ROUX: Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives étouffées and gumbos deep, smoky flavor.
• BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.