Description
A traditional Green Gumbo (Gumbo Z’Herbes) combining a hearty mix of chopped greens with flavorful meats like beef, chicken, smoked sausage, and ham, simmered slowly with aromatic vegetables and spices to create a rich, comforting dish perfect served over white rice.
Ingredients
Scale
Greens
- 16 cups chopped greens (collard greens, mustard greens, turnip greens, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacinato kale, flat-leaf parsley, Swiss chard)
Meats and 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
- 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
Spices and Others
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1 teaspoon cayenne pepper powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Water, approximately 8 cups
- 2 bay leaves
- 1 tablespoon filé powder, plus more for topping if desired
Instructions
- Prepare the greens: Wash all the greens thoroughly in cool water to remove any grit or dirt. Set 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 beef and chicken pieces, cooking for 5–6 minutes while stirring occasionally until browned on all sides.
- Add the sausage and ham: Add the smoked andouille sausage slices and cubed smoked ham. Cook for another 5–6 minutes until lightly browned and fragrant.
- Sauté the vegetables: Stir in the chopped celery, diced white onion, diced green bell pepper, and chopped green onions. Cook slowly for about 10 minutes until the vegetables are softened and translucent.
- Add the garlic and seasonings: Add the minced garlic and cook for 30 seconds. Stir in the all-purpose flour, cayenne pepper, salt, and black pepper. Cook the mixture for 2-3 minutes while stirring continuously to form a roux and develop flavor. (Do not add filé powder yet.)
- Wilt the greens: Add about one-third of the washed and trimmed greens to the pot. Pour enough water (about 8 cups total) to just cover the greens. Increase heat to high and bring to a boil. As the greens wilt and sink, gently push them into the liquid with a spoon.
- Add remaining greens gradually: Continue adding the remaining greens in handfuls, allowing each batch to wilt before adding more. Once all greens have been incorporated and wilted, stir well and reduce heat to a gentle simmer.
- Simmer: Add the bay leaves, cover the pot, and simmer the gumbo for 1 to 2 hours, stirring occasionally. Cook until the greens are tender and the gumbo has developed a rich, deep flavor. Adjust seasoning as needed during cooking.
- Finish with filé powder: Remove the pot from the heat. Stir in 1 tablespoon of filé powder to thicken the gumbo slightly and add an earthy flavor. Adjust seasonings to taste.
- Serve: Ladle the gumbo over freshly cooked white rice and serve hot. Optionally, sprinkle additional filé powder on top when serving.
Notes
- For the best flavor and texture, combine a variety of greens including hearty and tender types like collard, mustard, turnip, kale, spinach, and dandelion greens.
- You’ll need about 2 pounds (12-16 cups) of chopped and trimmed greens. Purchase extra to compensate for trimming loss.
- Use a large pot, preferably 10 to 12 quarts, as the gumbo requires ample space for all ingredients and water.
- This gumbo tastes even better the next day as flavors meld.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months. Cool completely before storing.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
