Creole Inspired Gumbo Greens (Gumbo Z'herbes)
This Green Gumbo, famously known as Gumbo Z'Herbes is a classic Louisiana dish. This stew features a mix of tender greens, dark roux and smoked sausage and ham. It's simple to prepare and full of comforting flavors.
Ingredients
- 4 pounds greens, mustard greens, turnips greens, bok choy, watercress, kale, etc
- 1/2 cup all-purpose flour
- 1/2 cup avocado oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp cajun seasoning
- 1 tsp cayenne pepper, adjust to taste
- 1 tbsp better than bouillon chicken base
- 8 oz ham, diced
- 12 oz andouille sausage, sliced
- 6 cups chicken stock
- 2 bay leaves
- salt and black pepper to taste
- file powder, optional
- cooked rice, for serving
- hot sauce and red pepper flakes, for garnish
Instructions
- Prepare the Greens: Rinse the greens thoroughly under cold water to remove any dirt or grit. Remove any large, tough stems and roughly chop the leaves. Set aside.
- Make the Roux: In a large pot over medium heat, combine the avocado oil and flour. Stir constantly until the mixture turns a dark brown color. This is your roux, which will thicken the gumbo and give it a rich flavor. Take your time, this will take about 45 minutes.
- Cook the Vegetables: Add the chopped onion, bell pepper and celery to the pot with the roux. Cook, stirring occasionally, until the vegetables have softened. Add the garlic and cook for another 30 seconds.
- Add the Seasonings: Stir in the cajun seasoning, cayenne pepper, chicken base, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
- Add the Meat: Add the diced ham and sliced andouille sausage to the pot. Give it a good stir.
- Add the Stock and Greens: Pour in the chicken stock, then add the chopped greens. Stir well to combine all the ingredients.
- Simmer the Gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to an hour.
- Finish the Gumbo: If you’re using file powder, stir it into the gumbo after it has finished cooking and has been removed from the heat.
- Serve: Ladle the gumbo over cooked rice and serve hot. Enjoy!
Notes
Choice of Greens: Use many different kinds of greens in the gumbo, and always include an odd number. You can use any greens you like. Just be thoughtful about the different flavor combos.
Cooking the Roux: Cook your roux until it is a deep dark brown color. This can take up to 45 minutes, but it will be worth the wait.
Filé Powder: If you’ve never heard of filé (fee-lay) powder, it is the dried, ground leaves of sassafras. It adds flavor to the gumbo and will thicken it a bit, too. Only add the filé at the end of cooking, though, or it will turn into nasty, goopy strings. No thank you!
Washing Greens: Wash the greens thoroughly, several times if necessary to get any residual dirt and grime. Also wash the greens that come prepped in bags to be on the safe side.
Customize Spice Levels: Adjust the amount of cayenne pepper to suit your preferred spiciness. Start with smaller amounts and gradually add more according to taste.
Meat Selection and Combination: Experiment with different meats for varied flavors. The combination of smoked sausage and ham adds depth, but feel free to incorporate other meats like chicken, turkey, or seafood for a unique twist.
Simmering Time: Let the gumbo simmer on low heat for at least an hour. This allows the flavors to marry together and the greens to soften while maintaining their texture.
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