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Gumbo Z'herbes (Louisiana Gumbo with Herbs)

A recipe for Gumbo Z'herbes (Louisiana Gumbo with Herbs)! This meatless gumbo is packed with a variety of leafy greens and herbs.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 10 Servings
Course: Main Course
Cuisine: American

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 large yellow onions chopped
  • 3 celery ribs diced
  • 1 green bell pepper seeded, stem removed and chopped
  • 6 garlic cloves peeled and minced
  • 8 cups water
  • 1-2 teaspoons hot sauce Tabasco or Louisiana
  • 1/2-1 teaspoon cayenne pepper
  • 1 bunch fresh spinach tough stems removed and chopped
  • 1 bunch collard greens tough stems removed and chopped
  • 1 bunch parsley stems removed and chopped
  • 1 bunch Swiss chard tough stems removed and chopped
  • 1 bunch kale tough stems removed and chopped
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tablespoons File powder
  • cooked long grain white rice for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and season with filé powder and more salt and pepper if needed. Remove the bay leaves.
  6. Serve hot with cooked white rice and a sprinkling of more filé powder and hot sauce.