Green Gumbo Shakshuka

By: The Local Palate
FPC Rhubarb

When making the gumbo in large batches at Rhubarb, Taylor adds in a greater variety of greens including mustard, radish, spinach, kale, sochan, nettles, and lettuce. Feel free to swap a bundle or two of these in for any of the greens listed here.

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Serves 8

    For the roux:
  • ¼ cup grapeseed oil
  • ⅓ cup flour
  • For the gumbo z’herbes:
  • 5-6 quarts (4 bundles) hearty greens such as collards, cabbage, mustard, radish, and spinach, cleaned and stripped from stems
  • 5-6 quarts (4 bundles) spring greens such as arugula, watercress, spring garlic/onions, ramps, and cilantro, cleaned and stripped from stems
  • 2 tablespoons salt, plus more to taste
  • 1¾ cups pork or chicken stock
  • 1 tablespoon olive oil 1 onion, diced
  • 2 stalks celery, diced
  • ½ red bell pepper, diced
  • 12 ounces andouille or chaurice, chopped or ground
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons creole seasoning
  • 2 tablespoons gumbo filé
  • 2 tablespoons hot sauce, plus more for serving
  • 1 tablespoon apple cider vinegar
  • For the shakshuka:
  • 16 eggs
  • 4 tablespoons butter, cut into 8 cubes
  • Toasted bread for serving

Make the roux:

  1. In a heavy bottom saucepan over medium heat, add grapeseed oil and flour and whisk constantly until it reaches the consistency of thick sand.
  2. Set aside to cool.

Make the gumbo z’herbes:

  1. In a large, tall stockpot, add greens and cover with water. Season with salt; bring to a boil and allow to simmer for 30 minutes.
  2. Remove greens from water, reserving at least 3 quarts of cooking liquid. In a food processor, puree greens, using some reserved liquid to thin. (This may need to be done in batches.) Mix pureed greens with stock and set aside.
  3. In a large, heavy-bottomed pot or dutch oven, add oil followed by onion, celery, and red pepper. Cook until trinity starts to caramelize, 10 to 15 minutes. Add sausage, garlic, and creole seasoning. Allow to cook a few more minutes, adding more oil if necessary.
  4. Add one-third of the pureed greens and stock mixure to pot and whisk to combine. Whisking continuously, add another third; once incorporated, add the final third and combine thoroughly.
  5. Add roux, filé, hot sauce, vinegar, and more salt to taste. Allow to simmer over low heat for at least 30 minutes, checking periodically to make sure it is not simmering too aggressively. Taste and adjust seasoning.

To serve:

  1. Preheat oven to 425 degrees. In small, single-serving cast-iron skillet or large ramekin, add 1½ cups warm gumbo z’herbes.
  2. Crack two eggs on top and add a small cube of butter; jostle eggs so they are somewhat submerged.
  3. Repeat for all servings. Bake 7 to 8 minutes and serve with flaky toasted bread and hot sauce.
  • Recipe By
    Davis Taylor of Rhubarb in Asheville, North Carolina
  • Contributing City

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