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louisiana s flavorful green dish

Traditional Gumbo Z'Herbes

This authentic Louisiana Gumbo Z'Herbes transforms a variety of leafy greens into a rich, soul-warming stew. The slow-cooked roux creates a deep, complex broth that perfectly complements the smoky ham and garlicky sausage. This traditional Creole dish balances hearty ingredients with layers of flavor for a truly satisfying meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 people
Course: Main Course
Cuisine: Cajun
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 clove garlic peeled and minced
  • 1/2 pound garlic sausage or andouille sausage cut into chunks
  • 1/4 cup bacon fat or corn oil
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 1/4-1/2 teaspoon cayenne pepper adjust to taste
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 1 large onion peeled and chopped
  • 1/4 teaspoon black pepper
  • 1 green pepper cored, seeded and diced
  • 1-1 1/2 teaspoons salt
  • 2 pounds mixed greens such as collard greens, mustard greens, turnip greens, beet tops, carrot tops, radish tops, spinach, etc.
  • 1/2 pound smoked ham cut into chunks
  • Cooked white rice for serving

Equipment

  • Large pot
  • Heavy-bottomed Dutch oven
  • Wooden spoon

Method
 

  1. Thoroughly wash all mixed greens, removing any tough stems. Coarsely chop the greens.
  2. Place the chopped greens in a large pot with 1 cup of cold water. Cook until wilted, about 5-15 minutes depending on the types of greens used.
  3. Drain the greens but reserve the cooking liquid. Add enough water to the reserved liquid to make 1½ quarts total.
  4. In a heavy-bottomed Dutch oven, heat the bacon fat or corn oil over medium heat. Gradually add the flour, stirring constantly with a wooden spoon for 15-20 minutes until the roux reaches a medium brown color similar to peanut butter.
  5. Add the chopped onion, minced garlic, and diced green pepper to the roux. Cook until vegetables are softened, about 5-10 minutes.
  6. Slowly stir the reserved liquid into the roux mixture, ensuring no lumps form.
  7. Add the bay leaf, dried thyme, salt, black pepper, white pepper, and cayenne pepper.
  8. Stir in the cooked greens, smoked ham chunks, and sausage pieces.
  9. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 1½ to 2 hours, stirring occasionally as the flavors develop and meld together.
  10. Remove the bay leaf before serving. Taste and adjust seasonings if needed.
  11. Serve hot over white rice.

Notes

Traditionally, gumbo z'herbes includes an odd number of greens (seven, nine, or eleven) which is said to bring good luck. Feel free to use whatever combination of greens is fresh and available to you - the more variety, the better the flavor.
For a vegetarian version, omit the meats and use vegetable oil instead of bacon fat. You can add extra vegetables like okra or mushrooms for heartiness.
This gumbo keeps well in the refrigerator for up to 4 days and actually improves in flavor overnight. It can also be frozen for up to 3 months - just thaw overnight in the refrigerator before reheating.