Gumbo Zerbes
Experience the rich, robust flavors of Louisiana with this traditional Gumbo Z'Herbes recipe, a soulful green gumbo packed with hearty, fresh greens like collard, mustard, turnip, and spinach. Perfectly seasoned with garlic, thyme, and a hint of cayenne pepper, this dish starts with a velvety roux, a classic Southern cooking technique that adds a deep, nutty flavor. Whether made vegetarian or enriched with smoky sausage or ham hock, this comforting one-pot meal is served over fluffy white rice, creating the ultimate Creole culinary experience. Perfect for a crowd, this Gumbo Z'Herbes offers a savory taste of New Orleans, ideal for celebrating family gatherings or Lenten traditions.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 bunches collard greens
- 1 bunch mustard greens
- 1 bunch turnip greens
- 1 bunch spinach
- 1 bunch green onions
- 1 bunch parsley
- 2 tablespoons fresh thyme
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups vegetable stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 pound optional smoked sausage or ham hock (for non-vegetarian version)
- 4 cups cooked white rice (for serving)
Instructions
Wash all the greens thoroughly. Remove tough stems and roughly chop the leaves. Set aside.
In a large pot, bring 10 cups of water to a boil. Add the collard greens, mustard greens, turnip greens, and spinach to the pot. Simmer for 10 minutes, then drain and set aside.
In the same pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, to create a roux. Cook the roux until it turns a medium-brown color, about 10-15 minutes.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables are softened. Stir in the garlic and cook for another minute.
Slowly add the vegetable stock to the pot, stirring continuously to combine. Bring to a simmer.
Add the cooked greens to the pot, along with the green onions, parsley, thyme, salt, black pepper, and cayenne pepper. Stir well.
If using smoked sausage or a ham hock, add it to the pot at this time. Cover and simmer the gumbo over low heat for 1 hour, stirring occasionally.
Taste and adjust the seasoning as needed. Remove the smoked meat (if using), slice it, and return it to the pot.
Serve the gumbo hot over a bed of cooked white rice.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
