Gumbo Z'herbes
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.
For 8 servings
6 steps. 150 minutes total.
- 1
Step 1
- a.Make the Dark Roux
- b.In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat for 2 minutes.
- c.Gradually whisk in the flour until a smooth paste forms.
- d.Reduce the heat to medium-low. Cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon, until the roux is the color of dark chocolate. This requires patience and will take 40-50 minutes. Do not let it burn.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Add the chopped onion, celery, and bell pepper to the hot roux. The roux will seize up initially; keep stirring.
- c.Cook, stirring frequently, until the vegetables are very soft and translucent, about 8-10 minutes.
- d.Stir in the minced garlic and cook for 1 more minute until fragrant.
- 3
Step 3
- a.Build the Gumbo Base
- b.Slowly pour in 2 cups of the chicken broth while whisking constantly to create a smooth, lump-free gravy.
- c.Once smooth, add the remaining 8 cups of broth, the smoked ham hock, sliced andouille sausage, bay leaves, thyme, cayenne pepper, salt, and black pepper.
- d.Stir everything together and bring the mixture to a boil, then reduce the heat to a low simmer.
- 4
Step 4
- a.Simmer the Greens
- b.Add the collard, mustard, and turnip greens, along with the parsley, to the pot in large handfuls. It will seem like too much, but they will wilt down significantly.
- c.Stir after each addition to help submerge the greens in the liquid.
- d.Once all greens are incorporated, cover the pot and let it simmer gently for at least 90 minutes, or up to 2 hours, until the greens are exceptionally tender and the flavors have melded. Stir occasionally.
- 5
Step 5
- a.Finish and Thicken the Gumbo
- b.Carefully remove the ham hock from the pot and place it on a cutting board. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded meat to the gumbo.
- c.Skim any excess fat from the surface of the gumbo if desired.
- d.Remove the pot from the heat. Sprinkle the filé powder over the surface and stir it in gently. Do not allow the gumbo to boil after adding filé, as it can become stringy.
- e.Taste and adjust seasoning with more salt or cayenne pepper. Remove the bay leaves before serving.
- 6
Step 6
- a.Serve
- b.Ladle the hot Gumbo Z'herbes into bowls over a generous scoop of fluffy white rice.
- c.Garnish with a sprinkle of freshly sliced green onions.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Making a dark roux requires patience. Keep the heat on medium-low and stir constantly to prevent it from scorching. If you see black specks, you've burned it and must start over.
- 2For a finer texture, you can pulse the raw greens in a food processor a few times before adding them to the pot. This also helps them fit more easily.
- 3Gumbo Z'herbes tastes even better the next day as the flavors have more time to meld. It's a great make-ahead dish.
- 4Store leftovers in an airtight container in the refrigerator for up to 4 days. This gumbo also freezes very well for up to 3 months.
- 5For a traditional touch, serve with a side of potato salad, either in the gumbo or on the side.
Adapt it for your goals.
Vegetarian/Vegan
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.
Different GreensDifferent Greens
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.
Different MeatsDifferent Meats
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.
Why this is on our healthy list.
Rich in Vitamins and Minerals
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.
Excellent Source of Fiber
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.
High in Protein
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.
Frequently asked questions
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.