Ingredients

The following ingredients have 4 Servings
  • 3/4 cup peanut oil (or vegetable oil)
  • 3/4 cup flour
  • 1 large green bell pepper (chopped)
  • 2 jalapeno peppers (chopped (optional, for spicy - use serranos for spicier))
  • 1 large white onion (chopped)
  • 2 celery stalks (chopped)
  • 4 cloves garlic (chopped)
  • 2 tablespoons Cajun seasoning ((or to taste))
  • 8 ounces andouille (sliced into ¼ inch slices (optional))
  • 8 ounces smoked ham (diced (optional))
  • 6 cups vegetable stock (or chicken stock for non-vegetarian)
  • 2 pounds mixed greens (– collards, mustard, turnip, chard, dandelion, etc.)
  • 2 bay leaves
  • 1 tablespoon file powder (or to taste (for serving, if desired))
  • Cooked white rice for serving, if desired

Instruction

  • Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. I prefer a nice dark roux.
  • Add peppers, onion and celery. Stir and cook about 5 minutes.
  • Add garlic, andouille, smoked ham (if using), and Cajun seasoning. Cook another minute, stirring.
  • Stir in the vegetable stock and the chopped greens, then bay leaves. Reduce heat, cover and simmer for 90 minutes, or until the greens are very tender.
  • Remove from heat and stir in file powder (if using)
  • Serve over white rice if preferred, or straight into a bowl.