SOUPS & stews
Gumbo z’Herbes
MAKES 1½ QUARTS
¼ cup canola oil
½ cup all-purpose flour
1 cup chopped yellow onion
1 large green bell pepper, seeded and diced
½ cup chopped celery
2 cloves garlic, minced
1 (32-ounce) carton vegetable stock
1 cup water
1 bay leaf
¼ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 teaspoons Cajun seasoning
1½ teaspoons hot sauce
½ teaspoon kosher salt
1 pound collard greens, stemmed and finely chopped
Hot cooked rice, to serve
Garnish: hot sauce, chopped fresh parsley, chopped fresh thyme
In a large Dutch oven, heat oil over medium heat. Whisk in flour; cook, stirring frequently, until light brown in color, about 7 minutes. Add onion, bell pepper, celery, and garlic; cook until vegetables are tender, about 8 minutes. Add stock, 1 cup
