Gumbo zHerbes

1. 1

   Heat 1/2 cup oil in a large, heavy-bottomed pot over medium-high heat until almost smoking.

2. 2

   Carefully whisk in the flour.

3. 3

   Continue whisking until the roux is the color of peanut butter, or a little darker.

4. 4

   Add the onions, bell peppers, celery, turnips, 1 cup scallions, and garlic, and cook, stirring to coat vegetables with roux, for 5 minutes.

5. 5

   Add the greens, stir, and cook for about 10 minutes, or until they are wilted; add the thyme and file powder.

6. 6

   Stir in the chicken stock, 2 cups at a time, bringing the mixture to a boil after each addition.

7. 7

   Whisk in the oyster liquor and Worcestershire sauce.

8. 8

   Bring the gumbo to a boil, then reduce the heat to a simmer.

9. 9

   Add the Bouquet Garni and cook over medium-low heat for about 1 hour, adding more chicken stock or water if the mixture gets too thick.

10. 10

    Season to taste with salt, pepper, and hot sauce.

11. 11

    Heat 1/2 inch of the vegetable oil in a medium skillet to about 350F.

12. 12

    Dust raw oysters with cornmeal and shallow-fry very quickly, until golden.

13. 13

    Season with salt and pepper.

14. 14

    To serve the gumbo, ladle generous portions into bowls and garnish each bowl with 3 oysters, the remaining scallions, and hot rice, if desired.

* Per serving · 4 servings · Values may vary.