Gumbo Z'Herbes
Gumbo Z'Herbes
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the "Holy Trinity" and Aromatics
- 1 yellow onion, large, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
For the Greens
- 1 pound collard greens, stems removed, chopped
- 1/2 pound mustard greens, stems removed, chopped
- 1/2 pound turnip greens, stems removed, chopped
- 1/2 pound spinach, chopped
- 1/2 pound kale, stems removed, chopped
- 1/2 pound cabbage, chopped
- 1/2 cup parsley, fresh, chopped
For the Meats
- 1 pound smoked sausage, such as Andouille, sliced 1/2-inch thick
- 1 smoked ham hock
- 4 ounces salt pork, diced
For the Liquid and Seasoning
- 6 cups chicken broth
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, such as Tabasco, or to taste
For Serving
- 4 cups cooked white rice
- as needed file powder, for serving
Instructions
- 1
Prepare the greens: Wash all greens thoroughly. Remove tough stems from collard, mustard, turnip, and kale greens. Roughly chop all greens (collard, mustard, turnip, spinach, kale, cabbage, and parsley). Set aside.
⏱️ 15 min
- 2
Make the roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour until smooth. Continue to cook, stirring constantly, for 20-30 minutes, or until the roux reaches a dark, peanut butter color. Be careful not to burn it.
⏱️ 30 min
- 3
Sauté the "Holy Trinity": Once the roux is the desired color, add the chopped yellow onion, celery, and green bell pepper to the pot. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 4
Add garlic and meats: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced smoked sausage, smoked ham hock, and diced salt pork to the pot. Cook for 5-7 minutes, stirring occasionally, to brown the meats slightly.
⏱️ 7 min
- 5
Incorporate greens and liquid: Gradually add the chicken broth to the pot, whisking constantly to prevent lumps. Bring the mixture to a simmer. Begin adding the chopped greens in batches, stirring until they wilt down enough to fit in the pot. This may take several additions.
⏱️ 15 min
- 6
Season and simmer: Stir in the Creole seasoning, dried thyme, bay leaves, salt, black pepper, and hot sauce. Bring the gumbo to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The greens should be very tender, and the flavors well-developed. If the gumbo becomes too thick, add a little more broth or water.
⏱️ 120 min
- 7
Adjust seasoning and serve: Remove the ham hock from the pot. Once cool enough to handle, remove the meat from the bone, shred it, and return it to the gumbo. Discard the bone. Taste and adjust seasoning as needed. Serve hot over cooked white rice, with file powder available for guests to sprinkle on top.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Gumbo Z'Herbes
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the "Holy Trinity" and Aromatics
- 1 yellow onion, large, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
For the Greens
- 1 pound collard greens, stems removed, chopped
- 1/2 pound mustard greens, stems removed, chopped
- 1/2 pound turnip greens, stems removed, chopped
- 1/2 pound spinach, chopped
- 1/2 pound kale, stems removed, chopped
- 1/2 pound cabbage, chopped
- 1/2 cup parsley, fresh, chopped
For the Meats
- 1 pound smoked sausage, such as Andouille, sliced 1/2-inch thick
- 1 smoked ham hock
- 4 ounces salt pork, diced
For the Liquid and Seasoning
- 6 cups chicken broth
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, such as Tabasco, or to taste
For Serving
- 4 cups cooked white rice
- as needed file powder, for serving
Instructions
- 1
Prepare the greens: Wash all greens thoroughly. Remove tough stems from collard, mustard, turnip, and kale greens. Roughly chop all greens (collard, mustard, turnip, spinach, kale, cabbage, and parsley). Set aside.
⏱️ 15 min - 2
Make the roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour until smooth. Continue to cook, stirring constantly, for 20-30 minutes, or until the roux reaches a dark, peanut butter color. Be careful not to burn it.
⏱️ 30 min - 3
Sauté the "Holy Trinity": Once the roux is the desired color, add the chopped yellow onion, celery, and green bell pepper to the pot. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 4
Add garlic and meats: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced smoked sausage, smoked ham hock, and diced salt pork to the pot. Cook for 5-7 minutes, stirring occasionally, to brown the meats slightly.
⏱️ 7 min - 5
Incorporate greens and liquid: Gradually add the chicken broth to the pot, whisking constantly to prevent lumps. Bring the mixture to a simmer. Begin adding the chopped greens in batches, stirring until they wilt down enough to fit in the pot. This may take several additions.
⏱️ 15 min - 6
Season and simmer: Stir in the Creole seasoning, dried thyme, bay leaves, salt, black pepper, and hot sauce. Bring the gumbo to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The greens should be very tender, and the flavors well-developed. If the gumbo becomes too thick, add a little more broth or water.
⏱️ 120 min - 7
Adjust seasoning and serve: Remove the ham hock from the pot. Once cool enough to handle, remove the meat from the bone, shred it, and return it to the gumbo. Discard the bone. Taste and adjust seasoning as needed. Serve hot over cooked white rice, with file powder available for guests to sprinkle on top.
⏱️ 20 min