Bhava's Green Gumbo with Mushrooms and Creole Potato Salad

Yields about 1 gallon

Ingredients

1c roux (3/4 c oil: 1c all purpose flour.  I use avocado oil.  Grapeseed and organic canola are good.  Cheap oil carries through to the finished dish and is likely to contain hexane, which we want to avoid)

3/4 gal stock (make your own or buy-if u want to make it vegetarian, use veggie stock...or not)

2c onion, medium dice

1c bell pepper, medium dice

1c celery, medium dice

Bay leaf

2 large bunches mustard, collard, turnip, kale combo greens-washed and chopped

1/2 c smoked tomato purée, optional

1lb mushrooms

1/4 c oil or butter (high heat oil)-We use Earth balance or home made

1Tbsp minced garlic

2Tbsp minced shallot

1 tsp Paprika

1/4-1 tsp Cayenne (note-the heat of cayenne varies wildly. Start small. Build up a 1/4 tsp at a time. The heat should build as you eat it. The Heat shouldn't slap you in the face)

1/2 tsp Black pepper

1/2 tsp Garlic powder

1/2 tsp Onion powder

1 tsp celery seed, ground

1 Tbsp Pick a Peppa or Worcestershire

1/2 c chopped parsley

1/2 c chopped green onions

1tsp ume plum vinegar

Salt to taste

Process

Roux-Have a cast iron skillet heating on medium. Have a whisk and wooden spoon handy.  Heat the oil, then gently whisk the flour into the oil.  Put on some music. Hang out. Keep stirring for a long time. The mixture will go through a few phases. Make sure the oil doesn't smoke. That is bad. Make sure you are scraping every bit of the surface of the skillet. When the color gets to peanut butter, turn off the skillet and keep stirring. It will turn into a beautiful dark roux. If it seems like it is going too fast or you need to cool it down quickly, throw the celery, stir for a couple of minutes, add the onion, then the bell pepper.

Mushrooms-heat 1/4 c oil or butter in a large sauté pan. When it is hot, add mushrooms, salt and pepper. Sauté until they begin to brown. Don't crowd them in the skillet.  They need room to brown.  Otherwise, the moisture will steam instead of crisp them.  Add shallots, sauté a minute more, then add garlic. Turn off heat. Continue to toss until heat dissipates.

Gumbo-sauté trinity veg in oil given off by roux if you didn't use veg to cool the roux. When it begins to brown, add the stock, bay leaf and spices. Add the greens.  So, you now have a combo of roux, stock, trinity, greens, smoked tomato and spices. Let this cook for about an hour. You have to cook the flour taste out of it. At the end, add the green onions and parsley. Adjust seasonings to your preference. Serve hot with a dollop of potato salad on top.

Creole Potato Salad

Ingredients

3 large Russet potatoes

1 c Mayonaisse

2 tsp Yellow mustard

1/4 c Cocktail olives, thinly sliced

1 Tbsp Parsley,

2Tbsp minced onion,

2 Tbsp minced Celery,

1/4 c Green onions

1Tbsp Sweet pickle relish

1Tbsp White wine vinegar

1Tbsp Olive juice

1tsp Worcestershire

Salt and pepper to taste

Process

Boil potatoes whole, with skin on until tender. Cool. Chill. Peel. Cube. Mix all ingredients except for potatoes. Add potatoes at end. Adjust seasoning.

Bon mange y'all!