Green Gumbo
with Potatoes and Zucchini
Vegetable-heavy gumbo, based on herbs and greens, is common in Louisiana, though it usually has a meaty base. Replacing that with zucchini and potatoes retains heft and actually adds flavor. Like all versions, this one starts with what locals call the “holy trinity” of onion, green bell pepper, and celery cooked soft and transformed into a roux, which is what makes this a stew rather than a soup. I like to serve it with bulgur for a terrific chewy texture, though you can use rice if you prefer. (You can save the leftover bulgur for breakfast—it’s great with maple syrup.)
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INGREDIENTS
- 3/4 cups bulgur
- Salt*
- 1 onion
- 1 green bell pepper
- 3 ounces celery
- 8 ounces zucchini
- 6 ounces potato
- 1 small bunch Swiss chard
- 2 cloves garlic
- 1 can navy beans
- 3 tablespoons extra virgin olive oil*
- 3 tablespoons whole wheat flour
- Pepper*
- Fresh thyme
- Fresh oregano
- 1 bay leaf
- 1/8 teaspoon cayenne
- 1⁄4 teaspoon smoked paprika
- Fresh parsley
- *not included
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INSTRUCTIONS
Put 1 1/2 cups water in a small saucepan and bring to a boil. Add the bulgur and a pinch of salt, cover, and turn off the heat. Check for doneness after 20 minutes; the water should be absorbed. If not, put the bulgur in a strainer and press down with the back of a spoon to extract as much liquid as possible; return the bulgur to the pan and cover to keep warm.
While the bulgur steeps, peel and chop the onion. Rinse and dry the bell pepper, celery, zucchini, potatoes, and chard; chop them into bite-size pieces. Chop the garlic. Drain and rinse the beans.
Put the oil in a medium or large pot over medium-low heat. Add the flour and cook, stirring almost constantly and adjusting the heat as necessary to keep it from burning, until the mixture (known as a roux) darkens to the color of black tea and becomes fragrant, 10 to 15 minutes.
Add the onion, bell pepper, celery, and garlic and raise the heat to medium. Sprinkle with salt and pepper and cook, stirring frequently until the vegetables have softened, 5 to 10 minutes. Rinse the thyme and oregano; strip the leaves from the stems and chop them. Add the thyme, oregano, bay leaf, cayenne, and paprika and stir to combine. Add 2 cups water along with the beans, zucchini, potatoes, and chard. Bring the stew to a boil, and then reduce the heat so it bubbles enthusiastically. Cover and cook until the vegetables are very tender, 15 to 20 minutes. Rinse, dry, and chop the parsley. Taste and adjust the seasoning of the stew and serve it over the bulgur, garnished with the parsley.
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