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New Orleans Green Gumbo

Western.Chefs's picture
Ingredients
  Greens 1 1⁄2 Pound, coarse stems removed and leaves cut into 1/2 inch pieces (Fresh)
  All purpose potatoes 1 Large, peeled and grated
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Salt 1 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Ground red pepper 1⁄4 Teaspoon
  Chicken broth 2 Can (20 oz)
  Bacon slices 8 , cut into 1/2 inch pieces
Directions

In 5 quart Dutch oven, cook bacon over medium low heat until browned.
With slotted spoon, remove bacon to paper towels to drain.
Reserve bacon pieces for garnish.
Discard all but 2 tablespoons bacon fat from Dutch oven.
Stir in flour, salt, and ground red pepper and cook over medium heat until golden brown, about 5 minutes, stirring frequently.
Stir in chicken broth, fresh greens, spinach, potato, and 4 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 20 to 25 minutes, until soup thickens slightly and greens are tender, stirring occasionally.
Sprinkle bacon over soup to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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