This Gumbo works nicely in a crockpot. Serve in soup bowls with Rice and Louisiana style Hot Sauce. Easy to do and tastes fine. Nearly impossible to overcook it. Just gets thicker and richer.
Throw it together and let it simmer for hours. Yes, you can do it on the top of the stove, but why? This is more you-have-to-cook-dinner-365-days-a-year cooking. EASY to do. Tastes good.
Forgive the brevity and lack of direction - sometimes I get these recipes written down on the backs of envelopes. The Greens are the best part of this Gumbo for my taste. I double the amount.
Throw it together and let it simmer for hours. Yes, you can do it on the top of the stove, but why? This is more you-have-to-cook-dinner-365-days-a-year cooking. EASY to do. Tastes good.
Forgive the brevity and lack of direction - sometimes I get these recipes written down on the backs of envelopes. The Greens are the best part of this Gumbo for my taste. I double the amount.
Gumbo Verde
2 cans of Navy Beans
1 can Beef Consomme with 2 cups Water
1 package frozen chopped Mustard Greens (10 ounces)
1 Onion, chopped
1 Bell Pepper, chopped
2 clove Garlic, chopped (optional)
Salt and Pepper to taste
Saute the Sausage with Onion, Bell Pepper and Garlic. Combine Sausage mixture with the Consomme and Water, Beans, Greens. Add Salt and Pepper to taste. Simmer slowly until the Beans become very soft and the Gumbo is thickened thereby.
Feel free to substitute cannellini or pink beans. You can use turnip greens or collards. I like frozen Turnip or Mustard Greens. I can only find them frozen in ethnic markets. So worth searching for.
Feel free to substitute cannellini or pink beans. You can use turnip greens or collards. I like frozen Turnip or Mustard Greens. I can only find them frozen in ethnic markets. So worth searching for.
