(Serves 15-20)
Long’s version of Gumbo des Herbes is inspired by the original, which was made famous by legendary Creole chef Leah Chase of New Orleans.
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INGREDIENTS:
4 large bunches collard greens (Long suggests adding chard, mustard, turnip, etc.)
2 gal. water
2 large onions, diced
3-4 country ham bones (or ham hocks)
1 bundle fresh thyme & 3-4 bay leaves, tied together with twine
Proteins
2 Tbsp. olive oil
2 lbs. Andouille sausage, sliced
2 lbs. chicken thighs, skins removed & cubed
1 lb. country ham, diced
Roux
2 cups canola oil
2 cups sifted all-purpose flour
4 cups yellow onion, diced
2 cups celery, diced
2 cups green bell peppers, diced
1/2 cup garlic, sliced thin
The Assembly:
6 cups fresh okra, sliced in ½-inch rounds
2-3 bay leaves
1 head curly parsley, finely chopped
Salt & pepper, to taste
4 cups cooked steamed rice
Gumbo filé (ground sassafras leaves)