Description
Green Gumbo, also known as Gumbo Z’Herbes, is a hearty, flavorful stew featuring a variety of chopped greens combined with tender meats like beef, chicken, smoked sausage, and ham. This Cajun and Creole-inspired dish is slowly simmered to meld rich flavors and finished with traditional filé powder for a unique earthy finish. Served over white rice, this gumbo offers a comforting, nutritious meal perfect for gatherings or a satisfying dinner.
Ingredients
Scale
Greens
- 16 cups chopped greens (collard greens, mustard greens, turnip greens, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacianto kale, flat-leaf parsley, Swiss chard)
Meats & Sausage
- 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
Vegetables & Aromatics
- 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
Seasonings & Thickening
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1 teaspoon cayenne pepper powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 1 tablespoon filé powder, plus more for topping if desired
Liquid
- Approximately 8 cups water
Instructions
- Prepare the greens: Thoroughly wash all the greens in cool water to remove grit and dirt. Set them aside to drain while preparing the gumbo base.
- Brown the meat: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the cubed beef and chicken pieces. Cook for 5–6 minutes, stirring occasionally, until the meat is just browned.
- Add the sausage and ham: Add the sliced smoked andouille sausage and cubed smoked ham to the pot. Cook for another 5–6 minutes until lightly browned and the aromas are released.
- Sauté the vegetables: Stir in the chopped celery, diced onion, diced green bell pepper, and chopped green onions. Cook slowly for about 10 minutes until the vegetables softened and become translucent.
- Add the garlic and seasonings: Stir in the minced garlic and cook for 30 seconds to release flavor. Next, add the flour, cayenne pepper, salt, and black pepper. Cook for 2–3 minutes, stirring continuously to develop a slightly thickened base. Do not add filé powder at this stage.
- Wilt the greens: Add about one-third of the washed and trimmed greens to the pot. Pour in enough water to just cover the greens. Increase heat to high and bring to a boil. As the greens wilt and sink, gently push them down with a spoon into the liquid.
- Add remaining greens gradually: Continue adding the remaining greens in handfuls, allowing each batch to wilt before adding more. Once all greens are incorporated and have wilted, stir to combine, then reduce the heat to maintain a gentle simmer.
- Simmer: Add the bay leaves, cover the pot, and let simmer for 1 to 2 hours. Stir occasionally and check seasoning. The greens should be tender, and the gumbo flavors well developed.
- Finish with filé powder: Remove from heat and stir in the filé powder to slightly thicken the gumbo and add its distinctive earthy flavor. Adjust seasoning as desired.
- Serve: Ladle the gumbo hot over freshly cooked white rice and enjoy.
Notes
- Use a variety of greens for the best flavor and texture balance – mix hearty and tender leaves like collard, mustard, turnip, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacianto kale, flat-leaf parsley, and Swiss chard.
- Plan for about 2 pounds (12-16 cups) of chopped and trimmed greens. Purchase extra to account for trimming losses.
- Use a large pot, preferably 10 to 12 quarts capacity, but at least 8 quarts to comfortably accommodate the volume.
- This gumbo tastes even better the next day as flavors meld, making it great for make-ahead meals.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Cool completely before storing.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups gumbo with rice)
- Calories: 320
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
