Green gumbo, aka "gumbo z'herbes", is a Louisiana classic Creole gumbo made with mixed greens like kale, collards, beet greens, mustard, chard, you name it. One of my favorites.
You'll also love my Cajun Gumbo or my Seafood Gumbo.
Green Gumbo Recipe (Gumbo Z'Herbes)
We're cooking up a classic gumbo you may not have heard of in the Chili Pepper Madness kitchen tonight, my friends. It's called "Gumbo Z'Herbes", or Green Gumbo.
You may have had a good bowl of Cajun or Creole gumbo before, but you may not be familiar with this particular version of the recipe.
Mike's Recipe Highlights
- My recipe uses a wide variety of fresh greens for a deep, earthy flavor that perfectly complements the rich, smoky base.
- I start with a dark, flavor-packed roux for a hearty gumbo base, which highlights the smokiness of the meats.
- This recipe caters to the spicy food lover with optional additions so you can customize and adapt to your personal palate.
What is Gumbo Z'Herbes (Green Gumbo)?
Green gumbo (aka "gumbo z'herbes") is a delicious gumbo recipe made with a mixture of greens, like collard greens, beet greens, kale, and others. It is traditionally a vegetarian gumbo served during lent, made on Holy Thursday and served on Catholic Good Friday, though you can easily add smoked andouille sausage or ham if you'd like.
It's a hearty dish, like any other gumbo, that starts with a roux, then includes the Cajun holy trinity of vegetables, along with lots of satisfying greens.
It's roots lie in French, African, and possibly German cuisine, though it was made famous by Leah Chase in New Orleans in the 1960s, where she cooked up large batches at Dooky Chase's restaurant.
According to a number of New Orleans locals, it isn't as well-known as I originally thought, with some refusing to even call it a "gumbo", though the flavors are absolutely mouthwatering.
I love to make mine with a mixture of greens, and you can really change it up based on what's available to you, along with smoked ham and andouille sausage.
I think you're going to love this one as much as we do!
Let's talk about how to make green gumbo, shall we?
Featured Reader Comment
From Alex: "And I can't stay out of the leftovers it's so good. I should be embarrassed to admit it, but I just horfed another half gallon or so and it's only a couple of hours post dinner."
Green Gumbo (Gumbo Z'Herbes) Ingredients
- Peanut Oil. Or use vegetable oil.
- All-Purpose Flour.
- Cajun Holy Trinity. Onion, bell pepper and celery + garlic (the Pope!). I like to add in some jalapenos or serranos for some extra heat for mine, which is totally optional.
- Cajun Seasonings. Use your favorite Cajun Seasoning Recipe, or use a Creole seasoning blend.
- Meats. Salt pork, pickled pork, andouille sausage or other smoked sausage and smoked ham or ham hock. These are optional. Omit for a vegetarian version of the dish, which is more traditional.
- Vegetable Stock. You can use chicken stock for non-vegetarian.
- Mixed Greens. Use your favorites, such as collard greens, kale, mustard greens, turnip, chard, dandelion, beet greens, spinach, or others. The story goes that for every type of green you include, you will make a new friend that year.
- Bay Leaves.
- For Serving. Filé powder (for thickening, if desired), cooked white rice.
How to Make Green Gumbo (Gumbo Z'Herbes)
Make the Roux. Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20 to 30 minutes, constantly stirring, until the roux browns to the color of peanut butter. I prefer a nice dark roux the color of chocolate sometimes.
It is important to stir constantly to not burn the roux.
Add the Holy Trinity. Add peppers, onion and celery. Stir and cook about 5 minutes.
Meats and Seasonings. Add garlic, pork or andouille, smoked ham (if using), and Cajun seasoning. Cook, stirring, another minute.
Stock and Greens. Stir in the vegetable stock and the chopped greens, then bay leaves.
Simmer the Gumbo. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally, for 90 minutes, or until the greens are very tender.
The greens will soften up and will mingle with that hearty, wonderful roux and you will not have a better pot of flavor anywhere. Right on your own stovetop.
Serve it Up! Remove from heat and stir in file powder (if using). Serve over white rice if preferred, or straight into a bowl.
Boom! Done! I do hope you enjoy your Gumbo Z'Herbes! Let me know how it turns out for you! Serve it with potato salad, which some people enjoy in Louisiana! So good!
Recipe Tips & Notes
The key here, as with any gumbo, is the roux. You must learn to make the roux. A good roux is cooked slowly and stirred-stirred-stirred. People who grow up with Cajun and Creole cuisine learn this from a very early age.
It involves standing at the stove for a good 20 minutes to up to an hour or longer, depending on how much roux you're making, stirring, stirring, stirring, until your roux browns nicely.
It's good when it turns the color of peanut butter or a copper penny, but you can keep going and cook it until it turns a dark chocolate brown. Try it as many ways as you'd like to see which depth of color and flavor you prefer.
Learn more about How to Make a Roux.
Adjusting the Heat Factor
Cajun and Creole cuisine, particularly gumbo, aren't meant to be HOT. It is SPICY for sure, which means it includes a lot of spice and seasonings, but as a chilihead, I like to bring in a little bit of heat to please my own palate.
So, when working with the ingredients - bell peppers, onion, and celery are traditional with Cajun and Creole cooking - I like to include jalapeno peppers as well, or some other hotter peppers, depending on my mood.
That's it, my friends! I hope you enjoy my gumbo z herbes recipe! So good! Let me know how you enjoy it.
Check Out My Other Gumbo Recipes
If you love gumbo, check out some of my other gumbo recipes.
Check Out These Other Popular Recipes
Check out my post about my New Orleans foodie experience. So awesome!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Gumbo Z’Herbes Recipe (Green Gumbo)
Ingredients
- 3/4 cup peanut oil or vegetable oil
- 3/4 cup flour
- 1 large green bell pepper chopped
- 2 jalapeno peppers chopped (optional, for spicy - use serranos for spicier)
- 1 large white onion chopped
- 2 celery stalks chopped
- 4 cloves garlic chopped
- 2 tablespoons Cajun seasoning (or to taste)
- 8 ounces salt pork or pickled pork (or use andouille) sliced into ¼ inch slices
- 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 leaves
- Cooked white rice 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.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/21/25 to include new information, photos, and video. It was originally published on 3/15/17.
Kevin says
We've made this 3 times now. We use kale, spinach, mustard greens , and collards greens. Delicious recipe.
Mike Hultquist says
Nice!! I love to hear it, Kevin. Perfect for so many greens!
Kathy Goodman says
Made this last night with collard greens my husband had picked from his winter garden. We live in north east Oklahoma and my husband is a full time gardener. Garlic was some he had dried from fall harvest. I used colored mini peppers and added a jalapeno pepper chopped. This was so good! I did add some andoullie sausage I had in the freezer. I ate a bowl for breakfast this morning and have sang the praises about it all day! Thanks for the great recipe!!
Mike Hultquist says
Wonderful!!! Glad you enjoyed it, Kathy. This is one of my favorite recipes for sure.
Banks says
Made this on Sunday and have been enjoying leftovers since. We used collards and turnip and kielbasa and smoked ham. Added some red pepper flakes to kick it up a bit. Absolutely loved it!
Mike H. says
Super excited about it, Banks. Thank you for the review!
Eric Mullins says
Hey Mike. went pretty much word for word on this one. did add a few more ounces of Andouille that I pre browned with smoked ham. my addition was about 20 pods of fresh okra rough chopped and split between the onion step and the collard step. simmered down and then in a crockpot to stay warm and "mingle"... best velvety broth I've seen and no need for the file at the end. spot on, Mike as always.
eric
Mike Hultquist says
Excellent! I love it, Eric. Thanks for sharing this. I love this dish so much.
Kerry says
I always add okra to mine, too. Okra really adds something special to this delicious soup. Yum!
Mike H. says
I love the addition. Enjoy!
Shannon Sweeney says
I shared this with a friend who lived many years in louisiana. one of her brothers is a chef who had or has a very popular restaurant himself. she was very excited to see your recipe and has never made it herself but she's going out to buy all the ingredients this afternoon. thanks, Mike!
Mike Hultquist says
That's great, Shannon. Thanks for passing this along. I hope she likes it!
Jane says
Love this recipe and the mixture of greens!!! Delicious
I just subscribed to your site. I’m a HUGE fan of the spices.
Thank you
Mike Hultquist says
Nice!! Glad you like it, Jane! I do appreciate it.
Alex says
Doubled the recipe for company, and used andouille but no ham, and added shrimp at the end. I also diced the andouille and browned it to eliminate some of the fat while also helping to distribute it throughout the gumbo (it was a 13.5-oz. package). I stirred in a voluminous pile of collard, turnip, mustard and dandelion greens and probably could have added a bunch of kale that I also had on hand.
This is a great way to serve up classic gumbo flavor in a lighter and more health-conscious fashion.
Mike Hultquist says
Excellent to hear, Alex! Glad it was enjoyed! This is a personal favorite of mine. Cheers!
Alex says
And I can't stay out of the leftovers it's so good. I should be embarrassed to admit it, but I just horfed another half gallon or so and it's only a couple of hours post dinner.
Mike H. says
Nothing embarrassing about that =) Enjoy!
Jay Tyler says
Have had my eye on this recipe for several months and we've decided to make it for New Years Day - very excited!!!
Mike H. says
Excited for you, Jay! Let me know how it goes please.
Pam says
What is file powder
Mike Hultquist says
Pam, see my page - What is File Powder? https://www.chilipeppermadness.com/ingredients/file-powder/