green Gumbo

slow cook green gumbo (gumbo Z’herbes) a tag team recipe from Mark Bingham
and Tanner Menard (actual cajun)
this is a “fusion” gumbo… still a gumbo, but with many asian ingredients.
The spirit of gumbo is using locally available ingredients.
this gumbo is obviously a gumbo but Louisiana people will say “that’s
different”. I like it, but then, I like greens of all kinds.
a dozen kinds/bunches of greens:
from asian market: edible chrysanthemum, spinaches, celery, bok choy
related greens, mustard, collard, turnip, potato greens, take your pick
1 lb. andouille cut into small pieces
1/2 lb. tasso cut into matchsticks
1 onion,  2 cloves garlic, cup vietnamese celery sauteed into roux
2 leeks
cajun and viet dried shrimp- chopped to dust
3 red chiles – in big chucks to remove later
3 tomatoes – chopped
2 onions
2 cups leftover pace salsa
4 roasted jalapenos chopped
2 cups okra – fresh or frozen
2 tablespoons file
6 cloves garlic- minced
10 shakes of liquid smoke
roux-  2 cups whole wheat flour and 2 cups veg oil, garlic and onion
2 Anaheim peppers
anise (tsp)
cayenne, Adobe, bl pepper, (pinch) lemon grass powder
1/2 cup of zatarain’s crab boil
3 lbs  fresh (or frozen) shrimp

clean and chop greens and leeks
put 75% of greens into a slow cooker put the rest aside in airtight bag
add water to cover greens and cover pot on 300.
saute meat, chiles, tomatoes,celery, onions, 2 cloves garlic, liquid smoke
add to pot

make the roux

add the onion, garlic and viet celery
add to pot
add spices
add  1/2 dried shrimp
cook for a few hours at 250
add okra
add 2 tablespoons file* (most people dont mix okra and file, but we did by
accident and it’s OK)
add  1/2 the fresh shrimp
add crab boil
cook at 175 for many hours
add the rest of the greens, dried shrimp and rest of fresh shrimp
cook another 45 minutes at 300
serve over rice