Gumbo z'Herbes Made With Greens, A Green Gumbo Recipe (2024)

Gumbo z'Herbes (sometimes called green gumbo) is a famous New Orleans dish made with a dark roux, smoked meat, and different winter greens. This dish began as a meatless gumbo to serve during the Lenten season, it is now a rich Southern Louisiana tradition of cooking.

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In Vermilion parish, where I'm from, this gumbo isn't well known, although it is a predominantly Catholic region of Acadiana. Before writing this post, I was unfamiliar with it, and when I asked my family if they had heard of it, I got a resounding, "No, Mama never made that!"

I reached out to a cousin in New Orleans about this puzzling Gumbo zHerbes' (pronounced zab). She filled me in on how delicious it is and said she prepares the gumbo herself. So perhaps this gumbo is more Creole than Cajun.

After further investigation, I found the story ofLeah Chase's Gumbo ZHerbes in Southern Living, which tells how this dish became well-known in New Orleans. Ms. Chase started making it when she worked at Dooky Chase's restaurant, owned by her in-laws. She prepared it in observance of Holy Thursday, but people gathered from all walks of life to eat her unique gumbo.

Leah says you will get a new friend for every kind of green you add to the pot. After tasting this gumbo, I can see why.

Gumbo zHerbes' is perfect for those who enjoy a pot of cooked greens and a brothy roux taste.So don't turn your nose up at it until you hear me out.

For more Lenten dishes check out this similar meatless Cajun recipe of Seafood Gumbo. Also, here's a roux-less Shrimp Okra Gumbo Recipe: Made With Smothered Okra. The Smothered Okra For Gumbo replaces the traditional roux in this delicious shrimp dish.

Ingredients

Cut out the tough stems from some of the leafy greens. Chop the leaves into small slivers that will sit well in a spoon after cooking.

Choose from different greens like collard greens, mustard greens, turnip greens, spinach, arugula, kale, beet greens, carrot tops, swiss chard, etc.

Measure equal amounts of each kind to make 20 cups of greens. Clean them well, rinsing them multiple times to avoid getting any grit in the pot.

There is a saying one should choose from an uneven number of greens. It is thought to be based on a superstitious belief. In this case, I chose five because that's how many different greens I found in the grocery store. 🙂

• Smoked sausage - sliced, bite-sized pieces of the best-smoked sausage you can find, like andouille sausage. Omit the meat when preparing a vegetarian gumbo.
• Extra virgin olive oil - you can use vegetable oil or peanut oil if you prefer.
• All-purpose flour - this part of the roux thickens the gumbo and gives a nutty flavor when browned in the oil.
• Onion - chopped white or yellow onion.
• Bell pepper - a chopped red bell pepper mixed with chopped green bell pepper brings a contrast of color to the green gumbo.
• Celery - the third part of the Cajun holy trinity of onion, bell pepper, and celery.
• Garlic cloves - pressed or minced.
• Vegetable broth - This rich broth compliments the flavors of the vegetables very well, but any kind of broth may be used instead.
• Winter greens - an equal amount of a mixture of collard greens, mustard greens, turnip greens, green lettuce, spinach, arugula, kale, beet greens, carrot tops, swiss chard, etc.
• Parsley - a healthy bunch of spicy herb flavor for the perfect green gumbo.
• Cabbage - about a half-head cabbage balances the flavors of the greens beautifully.
• Red pepper flakes - I usually use red cayenne pepper, but the distinct taste of these flakes goes well with the greens and adds just the right amount of heat.
• Salt - the seasoning of all seasonings.
• Bay leaves - an optional addition that adds an earthy flavor to the gumbo.
• Green onions - chopped to garnish the finished gumbo.
• White rice - cooked to serve with the green gumbo.

The specific amounts for ingredients and nutritional information are in the recipe card below.

Instructions

Preparing Gumbo zHerbes' makes me happy. The fact that it's low in calories and super healthful is a plus, and it's easy, too!

To begin, heat the oil in a large pot or Dutch oven and brown the sausage, stirring often.Remove the sausage from the pot and place in a medium bowl to set aside.

Pourthe oil into the pot for the roux, and heat until hot. Then addthe flour to the hot oil and stir continuously until the roux is the color of dark chocolate.

See Also

Reuben Casserole ♥ RecipeThis Chicken Pot Pie Is One of Ree's All-Time Favorite RecipesPerfect Hard-Boiled Ruby Eggs ♥ Easter Recipe!KFC recipe revealed? Tribune shown family scrapbook with 11 herbs and spices.

Stironion, pepper, and celery, and cook for 10 minutes.

Addthe garlic and stir for a minute or two.

Pourthe broth into the roux mixture and stir to combine. Letthis come to a boil over medium-high heat.

Then, add the greens, a small amount at a time, until they are all wilted. Cover the pot in between additions. Stir inthe parsley and cabbage. Addbay leaves into the gumbo for an earthy flavor, or omit them.

Stirthe sausage into the gumbo. Bringthe gumbo to a boil over medium-high heat, then lower the heat, cover the pot, and simmer for 1 hour.

The greens will cook down, melding with the other flavors into a full-flavored green delight. Serve with cooked white rice and a scoop of potato salad on the side or in the gumbo.

Hint: Be sure to stir the roux constantly so it doesn't burn, and promptly add the Cajun holy trinity vegetables when it reaches the desired color. The vegetables will stop the roux from continuing to brown.

See Cajun Roux Recipe And An Easy Lesson for more information about making a roux.

Substitutions

• The olive oil can be replaced with vegetable oil or peanut oil.
• Substitute the vegetable broth with other broths, such as chicken, seafood, or beef.
• The sausage can be substituted with smoked ham, ham hocks, beef brisket, tasso, shrimp, Spanish chorizo, or chicken.

Variations

• There are many kinds of greens one can use, and no pot of gumbo is the same by using different variations of these vegetables.
• Omit the sausage for a delicious, satisfying, meatless vegetarian dish.

Storage

Cool gumbo before refrigerating or freezing. Keep leftover gumbo in the refrigerator for 3 days or in the freezer for up to 3 months in an airtight container.

FAQ

Looking for recipes for celebrating Mardi Gras season before the Lenton season? Try these:

Pairing With Gumbo zHerbes'

These are my favorite dishes to serve with Gumbo zHerbes':

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