Green Gumbo Recipe (Gumbo Z’Herbes)
A hearty and flavorful twist on traditional meatless Gumbo Z’Herbes, this Green Gumbo Recipe is packed with tender greens, smoky sausage, ham, and slow-simmered meats. Thickened with flour and finished with filé powder, it’s perfect served over rice for a comforting Southern meal.
Servings: 10 servings
Ingredients
- 16 cups chopped greens see notes
- 1 tablespoon vegetable oil
- ½ pound cubed beef stew meat or pork shoulder
- ½ pound boneless skinless chicken thighs cut into 1-inch pieces
- 14 ounces smoked andouille sausage cut into 1-inch-thick slices
- ½ pound smoked ham cubed
- 2 stalks celery chopped
- 1 white onion diced
- 1 green bell pepper deseeded and diced
- 5 green onions both white and green parts, chopped
- 3 cloves garlic minced
- 3 tablespoon all-purpose flour
- 1 teaspoon cayenne pepper powder
- 1 teaspoon salt
- ½ teaspoon pepper
- water approximately 8 cups
- 2 bay leaves
- 1 tablespoon filé powder plus more for topping if desired
Instructions
- Prepare the greens: Wash all of your greens thoroughly in cool water, removing any grit or dirt. Set aside to drain while you start the gumbo base.
- Brown the meat: Heat 1 tablespoon of oil in an extra-large pot over medium heat. Add the beef and chicken and cook for 5–6 minutes, stirring occasionally, until just browned.
- Add the sausage and ham: Add the sliced sausage and diced ham to the pot. Cook for another 5-6 minutes, or until lightly browned and aromatic.
- Sauté the vegetables: Stir in the celery, onion, green bell pepper, and green onions. Cook slowly for about 10 minutes, or until softened and translucent.
- Add the garlic and seasonings: Add the minced garlic and cook for 30 seconds, then stir in the flour, cayenne pepper, salt, and black pepper. Cook the flour and spices for 2-3 minutes, stirring continuously.Note: Do not add the filé powder at this stage
- Wilt the greens: Add about ⅓ of the washed and trimmed greens to the pot and pour in enough water to just cover them. Increase the heat to high and bring to a boil. As the greens begin to wilt and sink, use a spoon to gently push them into the liquid.
- Add remaining greens gradually: Continue adding the remaining greens a handful at a time, allowing each batch to wilt before adding more. Once all the greens are in and have wilted down, stir to combine and reduce the heat to maintain a gentle simmer.
- Simmer: Add the bay leaves to the pot, then cover and simmer for 1 to 2 hours, or until the greens are tender and the gumbo has developed rich flavor. Stir occasionally and check on the seasoning as it cooks.
- Finish with filé powder: Remove the pot from the heat. Stir in the filé powder to thicken slightly and add a subtle earthy flavor. Adjust seasonings to taste.
- Serve: Ladle the gumbo over freshly cooked white rice and serve hot.
Notes
For a flavorful and balanced green gumbo, it's best to use a variety of hearty and tender greens. Combine any other the following: collard greens, mustard greens, turnip greens, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacianto kale, flat-leaf parsley, and even Swiss chard if you have it.
You will need approximately 2 pounds (12-16 cups) of chopped and trimmed greens. Be sure to purchase extra to account for the loss from trimming.
Cooking Tips:
- Use a large enough cooking pot, at least 8 quarts (preferably 10 to 12 quarts).
- Make it ahead. Like most gumbos, this one tastes even better the next day.
- Storage: Keeps well in the fridge for up to 4 days or freeze for up to 3 months. Cool before storing.
Nutrition
Calories: 249kcal | Carbohydrates: 5g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 890mg | Potassium: 512mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3520IU | Vitamin C: 43mg | Calcium: 109mg | Iron: 2mg
