Green Gumbo, or “Gumbo Z’Herbes,” is a rich and hearty dish that combines a blend of greens with a bold Cajun roux. It’s traditionally enjoyed during the Lenten season but makes for a flavorful, warming meal any time of year. Packed with healthy greens and smoky sausage, this gumbo is perfect for feeding a crowd or meal-prepping for the week. With every spoonful, you’ll experience the comforting, soulful flavors of Louisiana.
This Green Gumbo has become one of our family’s favorite meals, especially during cooler months. My husband, who grew up eating classic gumbo, was initially unsure about a greens-based version, but after just one bite, he was hooked! Now, this dish has become a staple in our house. My kids love watching the deep, rich roux come together, and the smoky sausage always brings them back for seconds. The best part? It’s packed with so many good-for-you greens that I feel great about serving it. Every time I make this gumbo, it fills the house with such warmth and comfort that it has easily become one of our most requested family dinners.
Why This Green Gumbo is a Must-Try Dish
This Green Gumbo offers a delightful twist on the classic Cajun stew. Here’s what makes it unique:
- A Hearty Blend of Greens: Packed with a combination of kale, collards, spinach, and more, it’s a powerhouse of flavor and nutrition.
- Rich and Smoky Flavor: The deep, chocolate-colored roux adds richness, while the ham hock and andouille sausage give it a signature smoky taste.
- Perfect for a Crowd: With its large batch size, this gumbo is perfect for gatherings, but it also freezes well for future meals.
- Customizable: Whether you add sausage, ham hock, or keep it vegetarian, this gumbo can easily be tailored to your preferences.
Ingredients:
For the Green Gumbo:
- 1 cup (240 ml) peanut oil, lard, or vegetable oil
- 1 1/4 cups (150 g) all-purpose flour
- 2 cups (320 g) chopped yellow onion
- 1 cup (150 g) chopped green bell pepper
- 1 cup (120 g) chopped celery
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tbsp Cajun seasoning (see blend below)
- 1 ham hock (optional)
- 10 cups (2.4 L) water
- 3 lbs (1.36 kg) assorted greens (kale, collards, mustard greens, spinach, chard, parsley, dandelion greens, beet greens), chopped
- Kosher salt, to taste
- 1 lb (450 g) smoked andouille sausage, sliced (optional)
- File powder, to taste (optional)
For the Cajun Spice Blend:
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp celery seed
- 1 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp garlic powder
- 2 tbsp sweet paprika
Directions:
- Prepare the Roux: In a large heavy pot, heat the oil over medium heat. Once warmed, gradually whisk in the flour, making sure there are no lumps. Cook the roux on medium-low heat, stirring constantly, for about 15-20 minutes, until it reaches a deep chocolate color. Be careful not to burn it; lower the heat if necessary.
- Simmer Water: While the roux is cooking, bring the 10 cups of water to a gentle simmer in a separate pot.
- Cook the Vegetables: Once the roux is ready, add the chopped onions, bell pepper, and celery to the pot. Stir the vegetables into the roux, and cook for about 5-7 minutes until softened. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
- Combine Spices and Water: Add the bay leaves and Cajun seasoning to the vegetable mixture. Slowly pour in the hot water, stirring as you go to avoid any lumps. The roux may seize up initially, but continue stirring until the mixture is smooth and thick.
- Add Ham Hock and Greens: Add the ham hock (if using) and all of the chopped greens to the pot. Stir well to combine and taste the broth for seasoning, keeping in mind the ham hock will add salt as it cooks. Cover the pot and let the gumbo simmer gently for about 1 hour and 15 minutes.
- Shred Ham Hock Meat: After the cooking time, check the ham hock. If the meat is falling off the bone, remove it, discard the bones, shred the meat, and return it to the pot. If the hock isn’t quite ready, continue simmering until the meat is tender.
- Add Sausage: Once the ham hock is ready, add the smoked andouille sausage to the gumbo. Simmer for another 15 minutes until the sausage is heated through.
- Finish and Serve: Remove the gumbo from heat and let it sit for 5-10 minutes. Sprinkle in some file powder to thicken the gumbo if desired. Serve hot with rice, cornbread, or on its own.
Notes:
- Vegetarian Option: Omit the ham hock and sausage for a vegetarian version. The greens and roux will still provide a rich and satisfying flavor.
- Adjust Spice Levels: Feel free to tweak the Cajun seasoning to suit your spice tolerance. For a milder gumbo, reduce the cayenne and black pepper.
- Storage Tips: This gumbo tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- File Powder: Traditionally used to thicken and flavor gumbo, file powder adds a unique earthiness. If you can’t find it, the gumbo will still be delicious without it.
