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. 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. 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 think you’re going to love this one as much as we do! Let’s talk about how to make green gumbo, shall we? Serve it Up! Remove from heat and stir in file powder (if using). Serve over white rice if preferred, or straight into a bowl. It is important to stir constantly to not burn the roux. 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. 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! That’s it, my friends! I hope you enjoy my gumbo z herbes recipe! So good! Let me know how you enjoy it. 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. 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.
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
NOTE: This recipe was updated on 11/2/22 to include new information and photos. It was originally published on 3/15/17.
