Gumbo Z’Herbes
COMMENTS
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Steve on
Why not wash the greens BEFORE cutting them?
Gumbo Z’Herbes
While in New Orleans in 1984, I came across a cookbook called “Mandy,” copyright 1929. This was my first time seeing the recipe Gumbo Z’Herbes (pronounced Gumbo Zeb). The recipe notes that Gumbo Z’Herbes is the “Queen of all of the Gumbos.” This Gumbo recipe has two purposes – One is to enjoy Gumbo on “Good Friday” with no meat. And two to enjoy Gumbo on “Holy Thursday” with lots of meat.
Chef Leah Chase is famous for her Gumbo Z’Herbes served on “Holy Thursday.” This recipe should have an odd number of greens. I use three types, but traditionally it’s nine types of greens – including carrot and beet greens, green onions, and cabbage. I’m thrilled to have Oaktown Spice Gumbo Filé in my pot. In January 2024 my Gumbo Z’Herbes won second place in a gumbo cook off in Bay St. Louis, Mississippi.
Note: Use a large stockpot with at least 6-quart capacity.
Ingredients
- 1/4 cup flour (use rice flour for gluten-free)
- 1/4 cup butter
- 1 bunch collard greens
- 1 bunch mustard greens
- 10 oz baby spinach
- 1 medium white onion
- 1 medium green bell pepper
- 3 celery ribs
- Celery leaves from one bunch of celery
- 1/2 cup olive oil
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1/4 cup Oaktown Spice Shop Creole Spice
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1 teaspoon ground black pepper
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1 teaspoon Pacific Flake or kosher salt
- Tabasco sauce, a few dashes
- 14 cups low-sodium chicken or vegetable broth, divided
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1 tablespoon Gumbo Filé
- 1 pound peeled and deveined shrimp (26/30 size) (optional)
- 1 pound smoked Andouille sausage, sliced into ¼” rounds (optional)
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Cooked white rice or cornbread
For the roux:
For the gumbo:
For serving:
Directions
Prepare the roux. Heat a cast-iron skillet on medium and melt the butter. Mix the flour into the butter until combined. Stir constantly with a spatula, making sure to move around the edges of the skillet. Make sure not to brown any one spot. Once the color changes to medium brown, reduce the heat and keep cooking until the roux is a deep peanut butter color, about 10-12 minutes in total. Immediately remove from heat and put in a heat resistant bowl.
Before washing the collards and mustard greens, cut them: First, remove the stems and set them aside (they will be used later). Next, keeping the collards and the mustards separate, cut the mustard and collard leaves in half, stack them, and cut into 1/4-inch ribbons. Wash the mustard and collard greens, continuing to keep them separate. Put them to the side.
Dice the onion, bell pepper, celery and the reserved stems from the mustards and collards all the same size. Set aside in a medium bowl.
Start the gumbo: In a large stockpot that holds at least 6 quarts, heat olive oil on medium heat. Add the onion, bell pepper, celery and diced stems from the collards and mustard greens. Sauté until wilted, about 5 minutes.
Add 12 cups of broth and increase the heat to high. Bring to a boil.
Add collard greens and cook for 10 minutes on high (they take longer to cook than the other greens).
Meanwhile, brown the sausage, if using: Heat a large skillet on high. Spread the sausage in a single layer and brown on both sides. Drain any excess oil and set aside.
Reduce the heat on the gumbo pot to medium. Mix in mustard greens and celery leaves and simmer for 10 minutes.
Mix in spinach, Creole Spice, salt, pepper and 2-3 dashes of Tabasco sauce.
If using, add the prawns and the browned sausage.
Get the roux ready: Heat 2 cups of broth in a small pot. Whisk in the reserved roux and the Gumbo Filé. The mixture should be thick like gravy. Add the roux mixture to the gumbo pot.
Taste and adjust seasoning as needed. Simmer for 30 minutes. Serve with white rice or cornbread and sprinkle with a little Gumbo Filé if desired. Enjoy!
Hi Steve! Thank you for your question. We double checked with Chef Wanda, who feels that the greens get cleaner this way. It shouldn’t impact the recipe to clean them the way you prefer.
Warmly,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop