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A hearty Louisiana Creole stew packed with a variety of braised greens and savory smoked meats. Traditionally served during Lent, this 'green gumbo' is a deeply flavorful one-pot meal, perfect over a bed of fluffy white rice.
Make the Dark Roux
Sauté the Holy Trinity
Build the Gumbo Base
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A hearty Louisiana Creole stew packed with a variety of braised greens and savory smoked meats. Traditionally served during Lent, this 'green gumbo' is a deeply flavorful one-pot meal, perfect over a bed of fluffy white rice.
This cajun_creole recipe takes 195 minutes to prepare and yields 8 servings. At 710.34 calories per serving with 24.23g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Simmer the Greens
Finish and Thicken the Gumbo
Serve
Omit the ham hock and andouille sausage. Use a rich vegetable broth instead of chicken broth. Add 1 pound of sliced cremini mushrooms and 1 block of smoked, cubed tofu along with the greens for a savory, meaty texture.
Feel free to use any combination of hearty greens. Kale, spinach, chard, watercress, or beet tops are all excellent choices. Aim for a total of 2 pounds of greens.
Substitute the ham hock with smoked turkey necks or wings. Tasso ham can be added along with the andouille for an extra layer of smoky flavor.
The diverse mix of collard, mustard, and turnip greens provides an excellent source of vitamins K, A, and C, as well as essential minerals like iron and calcium, which support bone health and immune function.
With over two pounds of leafy greens, this gumbo is incredibly high in dietary fiber, which is crucial for promoting digestive health, regulating blood sugar, and maintaining a feeling of fullness.
The andouille sausage and smoked ham hock provide a substantial amount of protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Gumbo Z'herbes, or 'green gumbo', is a Louisiana Creole stew traditionally made during Lent. It's unique for its base of numerous braised greens. Tradition holds that an odd number of greens should be used for good luck.
It has both healthy and less healthy aspects. It's packed with nutrient-dense leafy greens, providing lots of fiber, vitamins, and minerals. However, the dark roux (made with equal parts fat and flour) and smoked meats like andouille sausage contribute significant fat, calories, and sodium.
A typical 1.5-cup serving of this Gumbo Z'herbes contains approximately 550-650 calories, not including the rice. The final count can vary based on the fat content of the sausage and ham hock used.
Yes, absolutely. Omit the meats, use vegetable broth, and add mushrooms or smoked tofu for a savory flavor. See the 'Possible Variations' section for more details.
Filé powder is made from the dried, ground leaves of the sassafras tree. It's a traditional thickening agent in Creole cooking and adds a unique, earthy flavor. If you can't find it, you can omit it; the gumbo will be slightly thinner but still delicious.
Yes, you can use a jarred dark roux to save significant time. Follow the jar's instructions, which usually involve heating the roux and then adding the vegetables directly to it.