Gumbo Z’Herbes Recipe (Green Gumbo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
516 kcal
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Course
Main Course
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Cuisine
American
Gumbo Z’Herbes Recipe (Green Gumbo)
Description
This Gumbo Z’Herbes Recipe starts by cooking a peanut oil and flour roux to a deep brown color resembling peanut butter or chocolate, which is foundational for flavor and thickening. Chopped green bell peppers, jalapenos (optional for heat), white onion, and celery are added and cooked briefly to develop aromatics. Garlic, salt pork slices, smoked ham, and Cajun seasoning build the savory meatiness and spice.
Vegetable or chicken stock is stirred in and combined with a large quantity of mixed greens such as collards, mustard, turnip, chard, and dandelion greens. The stew is simmered for 90 minutes until the greens are tender and flavors meld. It is typically served over cooked white rice or enjoyed as a standalone bowl.
The resulting gumbo is deeply flavored from the dark roux and smoked meats, balanced by the bitterness and texture of assorted greens. The broth is thick and rich, while the variety of greens provides a complex, earthy component. Optional file powder can be stirred in at serving to thicken further and add a distinctive flavor.
Ingredients
- 3/4 cup peanut oil or vegetable oil
- 3/4 cup flour
- 1 green bell pepper chopped, large
- 2 jalapeno pepper chopped (optional, for spicy - use serranos for spicier
- 1 white onion chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic chopped
- 2 tablespoons Cajun seasoning (or to taste)
- 8 ounces salt pork sliced into ¼ inch slices, or pickled pork; or use andouille
- 8 ounces smoked ham diced (optional)
- 6 cups vegetable stock or chicken stock for non-vegetarian
- 2 pounds mixed greens – collards, mustard, turnip, chard, dandelion, etc.
- 2 bay leaf
- rice white, cooked, for serving, if desired
Instructions
- Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of peanut butter (or darker). I prefer a nice dark roux the color of chocolate.
- Add peppers, onion and celery. Stir and cook about 5 minutes.
- Add garlic, andouille, smoked ham (if using), and Cajun seasoning. Cook another minute, stirring.
- Stir in the vegetable stock and the chopped greens, then bay leaves. Reduce heat, cover and simmer for 90 minutes, or until the greens are very tender.
- Serve over white rice if preferred, or straight into a bowl.
Notes
- Use peanut or vegetable oil to make the roux, cooking it to a dark brown for deeper flavor.
- Add file powder during serving to thicken the gumbo and increase authenticity.
- Choose a mix of greens like collards, mustard, turnip, chard, and dandelion for traditional flavor and texture.
- Serve over white rice to absorb the rich stew and complement the hearty greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 1760mg | 73% |
| Potassium | 676mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3569IU | 71% |
| Vitamin C | 59mg | 66% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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