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Home » Recipes » Soups, Salads & Stews » Green Gumbo Recipe (Gumbo Z'Herbes)

Green Gumbo Recipe (Gumbo Z'Herbes)

by Mike Hultquist · Nov 2, 2022 · 16 Comments

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Gumbo Zherbes Recipe (Green Gumbo)

This green gumbo recipe, aka "gumbo z'herbes", is a Louisiana classic Cajun gumbo made with mixed greens like kale, collards, beet greens, mustard, chard, you name it. One of my favorites.

Gumbo Zherbes Recipe (Green Gumbo)

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.

What is Gumbo Z'Herbes (Green Gumbo)?

Green gumbo (aka "gumbo z'herbes") is a traditional gumbo recipe made with a mixture of greens, like collard greens, beet greens, kale, and others. It is traditionally a vegetarian dish 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.

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 smoke 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?

Hearty Gumbo Zherbes in a bowl

Green Gumbo (Gumbo Z'Herbes) Ingredients

  • Peanut Oil. Or use vegetable oil.
  • All-Purpose Flour.
  • Cajun Holy Trinity. Bell pepper, onion, celery + garlic. 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. 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.
  • 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 chocolate. I prefer a nice dark roux.

It is important to stir constantly to not burn the roux.

Making a nice dark roux to make Gumbo Zherbes

Add the Holy Trinity. Add peppers, onion and celery. Stir and cook about 5 minutes.

Simmering the holy trinity in the dark roux to make Gumbo Zherbes

Meats and Seasonings. Add garlic, andouille, smoked ham (if using), and Cajun seasoning. Cook, stirring, another minute.

Adding andouille sausage to make Gumbo Zherbes

Stock and Greens. Stir in the vegetable stock and the chopped greens, then bay leaves.

Adding the chopped greens to make Gumbo Zherbes

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.

Gumbo Zherbes in a hot pot, ready for garnish

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!

Hearty Gumbo Zherbes in a pot

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.

Gumbo Zherbes in a pot, ready to serve

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.

  • Creole Chicken and Sausage Gumbo
  • Cajun Chicken and Sausage Gumbo
  • Southwest Style Chicken Gumbo
  • Okra Gumbo
  • Shrimp Gumbo
  • Mike's Spicy Gumbo
  • Couvillion Recipe (Creole Courtbouillon)
  • Learn More with How to Make Gumbo - a Guide

Check Out These Other Popular Recipes

  • Oyster Stew

Check out my post about my New Orleans foodie experience. So awesome!

Mike scooping Gumbo Zherbes onto a serving spoon

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 Zherbes Recipe (Green Gumbo)
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Gumbo Z’Herbes Recipe (Green Gumbo)

This green gumbo recipe, or "gumbo z'herbes", is a Louisiana classic Cajun gumbo made with mixed greens like kale, collards, beet greens and more, so good!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: cajun, creole, dinner, gumbo
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Calories: 516kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 3 votes
Leave a Review

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 andouille sliced into ¼ inch slices (optional)
  • 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
  • 1 tablespoon file powder or to taste (for serving, if desired)
  • 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 chocolate. I prefer a nice dark roux.
  • 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.
  • Remove from heat and stir in file powder (if using)
  • Serve over white rice if preferred, or straight into a bowl.

Nutrition Information

Calories: 516kcal   Carbohydrates: 26g   Protein: 18g   Fat: 39g   Saturated Fat: 8g   Polyunsaturated Fat: 11g   Monounsaturated Fat: 18g   Trans Fat: 0.1g   Cholesterol: 51mg   Sodium: 1760mg   Potassium: 676mg   Fiber: 2g   Sugar: 4g   Vitamin A: 3569IU   Vitamin C: 59mg   Calcium: 51mg   Iron: 3mg
Gumbo Zherbes Recipe (Green Gumbo)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/2/22 to include new information and photos. It was originally published on 3/15/17.

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    Recipe Rating




  1. Shara says

    March 18, 2023 at 9:43 am

    I've had great success with the big cans of mixed greens doctored up with bacon etc .. to serve as a side. I'm thinking about attempting those canned Greens in this recipe. Any advice?

    Reply
    • Mike Hultquist says

      March 18, 2023 at 10:24 am

      Great, Shara. Yes, so good with many types of greens. If using canned, you don't need to simmer quite as long, so I could check it after 30 minutes or so, and simmer to your preference.

      Reply
      • Shara says

        March 19, 2023 at 11:50 am

        5 stars
        Used a large can of mixed greens with great results. interesting enough, I rinsed the greens to get rid of the vinegar, then found the finished product needed something so I added some regular white vinegar back in. This was a big hit.

        Reply
        • Mike Hultquist says

          March 19, 2023 at 11:57 am

          Glad you enjoyed it, Shara! Thanks for sharing!

          Reply
  2. Jim says

    December 03, 2022 at 8:18 am

    We really enjoyed this one. I used collards, which greens do you prefer here? Took your advice on the potato salad, great pairing.

    Reply
    • Mike Hultquist says

      December 03, 2022 at 8:26 am

      Thanks, Jim. I LOVE collards for this, but have used mustard greens, dandelion greens, kale, and Swiss chard. If I had to choose, it's collards, Swiss chard, and kale for me!

      Reply
  3. Em says

    November 09, 2022 at 11:54 pm

    I've been making slow cooker cajun gumbo with extra vegetables and without roux lately since it's healthy, and this recipe sounds awesome. Any advice for converting this recipe to a slow cooker recipe?

    Reply
    • Mike Hultquist says

      November 10, 2022 at 7:40 am

      Em, for a slow cooker version, I would go through the step 3, then move everything to the slow cooker and cook on low for 3 hours, or high for 4-5, or until done to your preference.

      Reply
  4. Billie says

    November 02, 2022 at 11:31 am

    5 stars
    This sounds so wonderful, I look forward to making this!

    Reply
    • Mike Hultquist says

      November 02, 2022 at 11:36 am

      Enjoy, Billie! DEFINITELY a favorite here!

      Reply
  5. Rosemary says

    November 02, 2022 at 10:59 am

    I don't even know what file seasoning is never heard of it so won't use it can I substitute spinach for some of those greens

    Reply
    • Mike Hultquist says

      November 02, 2022 at 11:24 am

      Rosemary, file powder is ground sassafras leaves used for thickening at the end. You can skip it. Spinach is not ideal here, as it breaks down so quickly. It is better for more fibrous greens. However, if you want to use spinach, add it in much later and cut the simmering time down a lot, just until the spinach is cooked through.

      Reply
  6. Donna Pearman says

    November 02, 2022 at 8:03 am

    5 stars
    Hey Mike! This looks and sounds terrific. I've made your "regular" gumbo and found it to be really outstanding, so I will definitely try this version. Question: if I wanted to make this gluten-free, what kind of flour should I substitute for wheat flour? Thanks. By the way, I have never been disappointed in ANY of your recipes, and I really appreciate all your work!

    Reply
    • Mike Hultquist says

      November 02, 2022 at 12:51 pm

      Thanks, Donna. You might want to experiment a bit to see what works best for you, but some options include sweet rice flour, tapioca flour, corn starch, or arrowroot. Let me know how it goes for you.

      Reply
  7. maureen says

    April 11, 2020 at 8:01 am

    your gumbo recipes sound great. Question: what is file powder?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 11, 2020 at 8:50 am

      Hi, Maureen. Thanks. File powder is dried and ground sassafras leaves, which is used to thicken the gumbo. You can find it in some grocery stores, or order it online. It's a common ingredient in Louisiana.

      Reply

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