Green Gumbo (Gumbo Z’Herbes)
Introduction
This smoky, hearty green gumbo—also known as Gumbo Z’Herbes—is a Louisiana classic that brings garden greens and deep Southern flavor together in one rich, comforting pot. Traditionally served during Lent or on Good Friday, this gumbo is rooted in the Creole tradition and was once made meatless. Today, many versions (like this one) are enriched with smoked meats for extra soul and savor.
Whether you serve it over rice or enjoy it straight from the bowl, this is Southern comfort food that warms from the inside out.
Why I Love This Recipe
Gumbo is all about layers—of flavor, of culture, of history. What makes this version so special is the way it uses humble ingredients like greens and transforms them into a dish bursting with complexity. The slow-cooked roux adds richness, the smoked meats add depth, and the greens turn silky and tender with time.
If you already love our Cajun Chicken Sausage Gumbo, this verdant cousin is your next obsession.
Ingredients
- ¾ cup vegetable oil or peanut oil
- ¾ cup all-purpose flour
- 1 large green bell pepper, chopped
- 2 jalapeños, chopped (use serranos for extra heat)
- 1 large white onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Cajun seasoning (adjust to taste)
- 8 oz smoked beef or halal turkey sausage, sliced
- 8 oz diced smoked turkey or beef (optional)
- 6 cups vegetable or halal chicken stock
- 2 lbs mixed greens (collards, mustard, turnip, chard, etc.), chopped
- 2 bay leaves
- Cooked white rice, for serving (optional)
Notes on Ingredients
- Greens: Use a mix of at least three types of greens for complexity. Collards, mustard, and turnip greens are traditional.
- Roux: Cooking the roux low and slow is key—don’t rush! It builds the base of flavor.
- Protein: Feel free to omit the meat for a vegetarian version. For depth, add smoked paprika or liquid smoke.
Instructions
1. Make the Roux
- In a large, heavy-bottomed pot, heat the oil over medium.
- Stir in the flour and cook, stirring constantly, for 20–30 minutes until it turns the color of dark peanut butter or chocolate.
2. Sauté the Vegetables
- Add chopped bell pepper, jalapeños, onion, and celery to the roux.
- Cook for 5 minutes, stirring often.
3. Add Aromatics and Meat
- Stir in garlic, sausage, optional smoked meat, and Cajun seasoning.
- Cook for another 1–2 minutes until fragrant.
4. Simmer with the Greens
- Add the stock, chopped greens, and bay leaves.
- Bring to a gentle boil, then reduce heat and simmer, covered, for 90 minutes. Stir occasionally until greens are tender and flavors are well blended.
5. Serve
- Ladle hot over a scoop of white rice or serve as a rich stew.
- Optional: Stir in a tablespoon or two of filé powder just before serving for added thickness and flavor.
Tips for Success
- Constantly stir the roux—walk away and it will burn.
- Use pre-washed chopped greens to save time.
- Adjust the spice with extra jalapeños or a splash of hot sauce at the table.
- Let it rest—green gumbo tastes even better the next day!
Serving Suggestions and Pairings
Pair your green gumbo with:
- Easy Turkey Wings for a Sunday supper with soul
- Tomato Skillet with Okra and Sausage to keep that Southern theme rolling
- Sheet Pan Quesadillas if you’re serving a crowd
- A tall glass of Blueberry Lemonade to cool the heat
Storage and Leftovers
- Refrigerate: Store in airtight containers for up to 5 days.
- Freeze: Green gumbo freezes beautifully—cool completely and freeze in portions for up to 3 months.
- Reheat: Gently reheat on the stovetop or microwave until hot throughout.
More Recipes You’ll Love
Can’t get enough Southern flavor? Try these next:
- Cajun Chicken Sausage Gumbo – classic comfort with a kick
- Turkey Wings – fall-off-the-bone goodness
- Tomato Skillet with Okra – veggie-forward with bold spice
- Sheet Pan Quesadillas – because every gathering needs an easy win
Final Thoughts
Gumbo Z’Herbes is Southern tradition in a bowl—earthy, smoky, and deeply nourishing. Whether you serve it for a holiday meal or a weeknight dinner, it’s sure to become a regular in your rotation.
If you try it, I’d love to see your bowl! Share and tag @chefmaniac, and let me know your favorite green blend or spice level!
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