This traditional Cajun gumbo is made with andouille sausage and a number of leafy greens. The darker the greens—think kale, collards, mustards—the more nutrients they have, and their bitter flavors contrast with the spicy sausage. Serve this over a scoop of rice and with a bowl of coleslaw on the side.
1/2 cup vegetable oil, divided
2/3 cup all-purpose flour
3/4 Andouille Sausage or purchased sausage, cut into 1/2-inch dice
3 tablespoons unsalted butter
1 large onion, diced
2 celery ribs, diced
5 garlic cloves, minced
2 tablespoons filé powder
4 cups Chicken Stock or purchased low-sodium stock, divided
4 cups sliced collard greens, rinsed well
4 cups sliced mustard greens, rinsed well
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
2 bay leaves
Hot red pepper sauce to taste
Salt and freshly ground black pepper to taste
2 to 3 cups cooked white or brown rice, hot
1. Preheat the oven to 450°F. Combine 1/3 cup oil and flour in a Dutch oven, and place the pan in the oven. Bake roux for 20 to 30 minutes, or until walnut brown, stirring occasionally.
2. While roux bakes, heat remaining oil in a large skillet over medium-high heat. Add sausage and cook, stirring frequently, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and set aside. Discard grease from the skillet.
3. Melt butter in the skillet, and add onion, celery, and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Add filé powder, and cook for 30 seconds, stirring constantly. Add 11/2 cups stock, collard greens, mustard greens, parsley, thyme, and bay leaves. Bring to a boil over medium-high heat, then cover the pan and cook, covered, over low heat for 12 to 15 minutes, or until greens are tender.
4. Remove and discard bay leaves. Transfer mixture to a food processor fitted with the steel blade or to a blender. Puree until smooth.
5. Remove roux from the oven, and place the pan on the stove over medium heat. Whisk in remaining stock, and whisk constantly, until mixture comes to a boil and thickens. Add vegetable puree and sausage, and cook for an additional 10 minutes.
6. Season to taste with hot red pepper sauce, salt, and pepper. Serve immediately over rice.
Note: The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.