It’s becomingly increasingly and depressingly apparent that things are only going to get a lot, lot worse before they get any better in the Gulf Coast. The good news is that there are agencies who have stepped up and are already helping clean up beaches, swamps, and wildlife that have been affected by oil. The other good news is that you can help!
For every person who posts a comment somewhere on this blog and becomes a fan of my facebook page (link to the right) before this Tuesday, June 8 at midnight, I will donate one whole dollar to the LA Gulf Response, a coalition of non-profit organizations dedicated to cleaning up the oily mess. You can find more information about the Gulf Response organizations at their website. I encourage you to make a donation on your own. Obviously the point of this is to spread the word, so please send to your friends and everyone else you know–the more comments, the greater the impact!
Anyway, to pair with the donation to help the Gulf Coast, I made a deliciously cajun meal: gumbo. It just didn’t seem right to have any meat in it though, since this is a post to help the environment, so this is a vegetarian gumbo, also known as green gumbo or gumbo z’herbes. It’s traditionally served during Lent, but you could absolutely swap out some of the greens in exchange for chicken, sausage, or shrimp and it would be delicious.
Put the greens in a large pot and fill with about two inches of water. Cover, bring to a boil and let simmer for about 30 minutes, until tender. In the meantime, combine the oil and flour. Cook over medium low heat and stir continuously (there are horror stories of burned roux from people who didn’t stir it) until it turns a dark reddish brown, almost the color of chocolate. This can take over 30 minutes, so be prepared to get tired of stirring.
Add the vegetables and garlic to the roux and cook for a few minutes. Stir in the cooked greens and their liquid (this has become your stock) and bring to a boil, then reduce heat to a low simmer. Add the bay leaves, thyme, tomatoes, a few drops of worchestershire and lemon juice and let cook for at least 30 minutes, up to an hour and a half. Stir in the parsley and green onions after you've turned off the heat, adjust for seasoning (lots of salt) and serve immediately over rice. Yum!
Enjoy the meal and please comment or join the facebook page–I look forward to hearing from everyone who reads these words!