Gumbo Z'herbes (Louisiana Gumbo with Herbs)
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 45 mins
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Servings
10 Servings
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Course
Main Course
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Cuisine
American
Gumbo Z'herbes (Louisiana Gumbo with Herbs)
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A recipe for Gumbo Z'herbes (Louisiana Gumbo with Herbs)! This meatless gumbo is packed with a variety of leafy greens and herbs.
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Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 yellow onion chopped, large
- 3 celery diced, ribs
- 1 green bell pepper seeded, stem removed and chopped
- 6 garlic peeled and minced, cloves
- 8 cups water
- 1-2 teaspoons hot sauce Tabasco or Louisiana
- 1/2-1 teaspoon cayenne pepper
- 1 spinach tough stems removed and chopped, bunch fresh
- 1 collard greens tough stems removed and chopped, bunch
- 1 parsley stems removed and chopped, bunch
- 1 swiss chard tough stems removed and chopped, bunch
- 1 kale tough stems removed and chopped, bunch
- 2 bay leaf
- salt to taste
- black pepper to taste
- 2 tablespoons file powder
- long grain white rice for serving, cooked
Instructions
- In a large pot, drizzle oil over medium low heat. Stir in the flour and cook, stirring constantly, until darkened to a deep brown, about 10 minutes.
- Stir in the onions, celery, and bell pepper. Cook, stirring often, until softened, 8-10 minutes. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Pour in the water and season with hot sauce and cayenne pepper. Bring to a boil over high heat. Add the chopped spinach, collard greens, parsley, swiss chard, kale, and bay leaves, in batches if needed.
- Once the mixture returns to a boil, reduce heat to medium and season lightly with salt and pepper. Simmer, stirring occasionally, until the vegetables are soft and tender, about 1 hour.
- Remove from heat and season with filé powder and more salt and pepper if needed. Remove the bay leaves.
- Serve hot with cooked white rice and a sprinkling of more filé powder and hot sauce.
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