Serves 12; Cook Time: 1 hour
- 1 cup flour
- 1/2 – 1 cup neutral flavored oil
- 2 onions, finely chopped
- 2 bell peppers, finely chopped
- 1 head garlic, minced
- 2 bunches green onions, thinly sliced
- 1 bunch celery, finely chopped
- 4 quarts of stock (vegetable, chicken, or ham for a smoky flavor)
- 2 bay leaves
- 4 bunches greens (spinach, kale, etc.), washed and chopped
- 1 bunch parsley, leaves picked and minced
- 1 – 2 tbsp Cajun seasoning, to taste
- 1/4 – 1/2 tsp cayenne pepper, to taste
- Salt and freshly ground pepper, to taste
- Tabasco or other hot pepper sauce, to taste
1. In a heavy Dutch oven, make a roux: combine flour and oil over medium heat and stir constantly until roux is just short of burned – you want it quite dark.
2. Turn heat off and immediately add onions, bell peppers, garlic, green onions, and celery. Careful, as the hot roux might pop when the vegetables are added. Stir to thoroughly coat all the vegetables with roux.
3. Add stock, bay leaves, 1 tbsp. Cajun seasoning, and ¼ tsp. Cayenne pepper. Bring to a simmer and cook for about 20-30 minutes, until the vegetables begin to disappear.
4. Stir in the greens and parsley and cook until they wilt but still have some bite. Adjust seasoning with cayenne pepper, cajun spice, salt and pepper to taste.
5. Serve topped with chopped green onion and parsley along with warm rice and crusty French bread.