Good Luck Gumbo For Easter
Good Luck Gumbo On Good Friday
Dictionary definition of "gumbo", a noun. Taken in part from the Answers.com Health Library:
- Chiefly Southern U.S. (Derived originally from the African-related word for "okra").
- A soup or stew thickened with okra pods. Also called okra. (okra = gumbo, gumbo = okra)
- Chiefly Mississippi Valley & Western U.S. A fine silty soil (gumbo soil or just "gumbo"), common in the southern and western United States. This soil forms an unusually sticky mud when wet and okra (gumbo) is sticky and that it is why it thickens gumbo.
- Gumbo. A French patois spoken by some Blacks and Creoles in Louisiana and the French West Indies.
- Louisiana French "gombo", of Bantu origin; akin to Tshiluba ki-ngumbo, meaning "okra".
Good Luck GreensClick thumbnail to view full-size
Good Luck Good Friday Gumbo
This is a recipe for Gumbo Z'herbes, also known as Green Gumbo or Gumbo Vert.
Good Luck Gumbo is a dish of smothered greens served on Good Friday near the end of Lent with 7 vegetables for Good Luck. The vegetables can all be greens, but must be 7 different greens.
Serves 10 -12
The Seven Greens of Good Luck:
Use 3-4 pounds of greens in bunches. Choose from collard greens, dandelion greens, mustard greens, spinach, parsley, fresh cilantro, beet tops, carrot tops, and turnip tops. Some people like the spicier taste of arugula.
Use 3 cups of water and rinse the greens in your sink. Next, strain them with a large colander to remove all grit and dirt. Repeat 2-3 times if you need to do so.
The Roux (All good gumbos got roux):
- 1 cup vegetable oil, or EVOO or butter
- 1 cup all-purpose flour
The Trinity (Onions, Bell Peppers, and Celery):
- 1 medium Spanish onion, diced
- 1 bunch of scallions with the white and green portions diced
- 1 large green bell pepper, diced
- 4 large ribs celery, diced
- 1 cup diced tomatoes, canned or fresh
- 2 garlic cloves, diced
- 2 cups water or vegetable broth or shrimp broth
- 2 teaspoons kosher salt, regular is OK too
- 2 Tablespoons Cajun seasoning
- 2 dried bay leaves
- 1 Tablespoon thyme
- ¼ cup file powder, and set it on the table for those that want more [some people do not use the file on Good Friday; they want a clearer broth. IN addition, file favors meat and some do not eat meat until Easter Resurrection Day after Lent is over]
- red or green Tabasco to taste
- Okra for thickening if you want a thicker meal. Optional.
In some African regions, the word for Okra sounds like Gumbo, like ki-ngumbo in one place. So, the gumbo dishes take their name from the okra vegetable.
For Meat Eaters
- 2 cups de-veined and rinsed shrimps OR
- 1 pound andoullie sausage, sliced
- Make a roux: Put the oil into a large, thick-walled pot and heat through over medium-high heat. Add the flour a little at a time and keep stirring or whisking until it is light brown, like the color of peanuts, and do not over cook. The darker it gets, the smokier the flavor and this is to be a lighter dish.
- Add the Trinity items and continue to stir. The items may ball up into one piece, but that's OK.
- When your pot is all mixed well, add two cups of water or chicken broth and stir.
- Add your cleaned greens after you have torn them into ribbons. Then add all the other ingredients and stir.
- Cook until the greens are tender and the liquid reduces slightly. It will have the consistency of soup rather than stew and will be ready to serve.
Serve this gumbo traditionally, over rice or potato salad.
Warm Cajun Potato Salad
- 5 lbs redskin potatoes
- 2 cups vegetable or chicken broth
- 1/2 lb bacon, diced
- 1 Spanish onion, diced
- 1/2 cup vegetable or olive oil
- 1/3 cup apple cider vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- Put unpeeled potatoes in a large pot and cover with cold water. Add some salt. Bring to a boil and boil gently for 15 minutes until fork tender.
- Drain potatoes and peel them while they are still warm. Then slice them and place them in a large mixing bowl.
- In a large skillet, cook bacon until crisp and spoon the bacon and 1 Tbsp of the bacon grease over the potatoes.
- Finally, add the broth, onion, oil, vinegar, sugar, salt and pepper.
- Mix everything well and toss gently.
- Serve warm with gumbo and cornbread.
Okra, Corn, and Jalapeno Salsa
Serves 8, with corn bread
- 1 Tbsp olive oil
- 1 cup fresh yellow corn kernels
- 3 cups diced okra
- 1 cup chopped spinach
- 1/2 cup pickled jalapeno pepper slices
- 1 large chopped fresh tomato
- 1 Tbsp fresh lime juice
- 1/4 tsp cayenne pepper
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 garlic clove, diced
Heat oil in a large skillet over medium-high heat. Add the corn and sauté 3 min. Add the okra and sauté another 3 min. Stir in the spinach and jalapeno peppers and cook another 2 min. Remove skillet from heat and stir in the chopped tomato and all remaining ingredients.
Serve with cornbread and gumbo.
© 2008 Patty Inglish MS