Turnip Greens Gumbo
Cast iron recipes from Charmaine Dupré's "Life Around the Table"
10 ×
4 Slices Bacon, cut in pieces
1 Onion, chopped
1 Lb. Smoked Andouille Sausage, cut into 1/2" pieces
2 Cans Great Northern Beans, drained and rinsed
16 Oz. Frozen Turnip Greens or Mustard Greens
3 Medium Turnip Roots, peeled and cut into 1/2" dice
6 Cups low-sodium Chicken Stock
Seasoning, to taste
Jordan LaHaye Fontenot
This hearty soup will be a favorite with southern folks during the cool months. I can just see my husband and his hunting buddies raving over this when they come in from the cold. Thanks to Stephanie Hebert, from the Mississippi Gulf, for sharing this recipe, her version of the classic Gumbo Z’Herbes.
Directions
- In a large Dutch oven, sauté the bacon, onions, and sausage pieces together until the bacon has released most of its fat and the onion is translucent. Tilt the pot and remove most of the fat.
- Add the remaining ingredients and bring to a boil. Then reduce heat to medium-low and simmer for 25 minutes or until turnips are tender.
- Season to taste and serve with warm cornbread.
This recipe is from Charmaine Dupré’s memoir, Life Around the Table: Living the Spirit of Hospitality at Home and Abroad, released on May 1 and available at barnesandnoble.com and amazon.com. For signed copies, Dupré can be reached at cdupre@centurytel.net. Read an excerpt from the book, the chapter "Cast Iron Cooking" in our May 2021 issue.
