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by Mike Hultquist · · 27 Comments · Jump to Recipe
This green gumbo recipe, 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.
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.
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 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.
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?
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.
Add the Holy Trinity. Add peppers, onion and celery. Stir and cook about 5 minutes.
Meats and Seasonings. Add garlic, 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.
- 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!
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)
This green gumbo recipe, or "gumbo z'herbes", is a Louisiana classic Creole gumbo made with mixed greens like kale, collards, beet greens and more, so good!
Course: Main Course
Cuisine: American
Keyword: cajun, creole, dinner, gumbo
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Calories: 516kcal
Author: Mike Hultquist
Servings: 6
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5 from 6 votes
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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: 516kcalCarbohydrates: 26gProtein: 18gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 51mgSodium: 1760mgPotassium: 676mgFiber: 2gSugar: 4gVitamin A: 3569IUVitamin C: 59mgCalcium: 51mgIron: 3mg
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.
Reader Interactions
Comments
Jamey says
Can I make this in my instant pot?
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Mike Hultquist says
Absolutely, Jamey, though if using the pressure cooker setting, you only need 10 minutes or so for cooking. You should still make the roux the traditional way, though.
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Randy Alexander says
Great recipe! My wife and I really enjoyed it.I added some carrots to add some color.
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Mike Hultquist says
Excellent! Thanks, Randy!
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D Witz says
This was great and a lot more manageable than a lot of other recipes I saw online… but man, you have got to specify what size pot. “Large” is a relative term and my largest was 5 quarts. It might have all fit but just barely so I had to split it before adding the greens and pour the stuff in the 3 quart pot back in once it cooked down enough.Still, I mean… it worked. Next time I’ll pick up a bigger pot and maybe cut down the salt a little. I already cut down the heat… the taste buds are willing but the rest of the digestive system, not so much. I just moved back to the south, easy Texas, after being in California for years (I’m from Louisiana), but so far I can’t find good collard greens at any restaurant. Guess I just have to make them myself… and this was a great way to have them.
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Mike Hultquist says
Thanks, glad you enjoyed it. It's definitely one of our favorites here. Heard on the pot! I send LARGE pot, but maybe should have said VERY LARGE! I use a large Dutch oven for most recipes like this.
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Claudette says
Can it be made without the roux??? I eat keto. Shrimp instead of sausage???
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Mike Hultquist says
Claudette, yes, you can make it without a roux, though it won't thicken up like a gumbo, and won't have the rich flavor. Still good flavor, though.
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donna duplantier says
Gumbo Zaire is made with vegetables only. It is made during a time of Lent. NO MEAT. AND NO ONE..NO ONE PUTS IN JALAPENOS IN NO. WE ARE CREOLE NOT CAJUN
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Mike Hultquist says
This is all discussed in the post, Donna. And YES, I can add whatever meats and peppers I want to my gumbo z'herbes. Cheers.
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Rhonda Yelverton says
Donna: Glad I am on the Cajun side and not the Creole side. I use jalapenos in almost everything I cook and I live less than an hour from New OrleansMike: Have you ever used frozen greens?
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Shara says
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?
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Mike Hultquist says
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.
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Shara says
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
Glad you enjoyed it, Shara! Thanks for sharing!
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Jim says
We really enjoyed this one. I used collards, which greens do you prefer here? Took your advice on the potato salad, great pairing.
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Mike Hultquist says
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!
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Em says
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?
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Mike Hultquist says
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.
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Billie says
This sounds so wonderful, I look forward to making this!Reply
Mike Hultquist says
Enjoy, Billie! DEFINITELY a favorite here!
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Rosemary says
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
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Mike Hultquist says
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.
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Donna Pearman says
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
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.
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maureen says
your gumbo recipes sound great. Question: what is file powder?
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Michael Hultquist - Chili Pepper Madness says
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.
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