Saturday, April 30, 2011


Here’s a spicy vegetable dish that does Creole food proud. You could substitute vegetable broth for the ham broth and make it totally vegetarian.  It is the classic Gumbo Z’herbes  (sounds like gumbo zaab).  You can use the frozen vegetables for ease of preparation.

  • 10 ounces fresh or frozen spinach, thawed
  • 10 ounces fresh or frozen mustard greens, thawed
  • 10 ounces fresh or frozen turnip greens, thawed
  • 10 ounces fresh or frozen collard greens, thawed
  • 3 quarts of ham broth, or vegetable broth
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 2 tablespoons of chopped parsley
  • 1 teaspoon each of thyme, basil and oregano
  • 1 teaspoon salt
  • ½ teaspoon each of black and red pepper
  • 1 bunch of green onions (scallions), chopped
  • 2 whole cloves and 2 whole allspice

  • Gently boil the greens with the bay leaves for two hours.
  • Strain the greens, reserve the water
  • Chop the greens finely and reserve.
  • Meanwhile, make a dark roux of the flour and oil, stirring constantly.
  • Put in the onion, bell pepper and celery and cook 5 minutes.
  • Add half of the chopped parsley, half of the green onions, and cook 5 minutes.
  • Add in the cooking water, the greens, herbs and spices, and seasonings.
  • Simmer on low heat 30 minutes, taste for salt.

Put a little rice in each bowl and ladle on the gumbo. Garnish with the remaining parsley and green onions.

This is one more delightful, full of flavour Creole gumbo.  You should try it soon.  Traditionally it was served on Good Friday in Catholic Louisiana, but you don’t have to wait till then.


Southpaw said...

I've never had this kind of gumbo. It sounds healthy. :)

Joanne said...

Oh thank you for this, I have always wanted to try to make gumbo. made my day! Blessings, Joanne

Elizabeth Mueller said...

Anthony, we did it! Congratulations! I have an award for you!!

Wellington Artist said...

Sounds like a great gumbo recipe! Thanks also for your comments on my blog food and fond memories about Ypsilanti. You were right the trip was amazing. That's why we can't wait to be full time RVers!!

Susan Oloier said...

This sounds wonderful. I always find myself making the same things over and over again.
BTW...thanks for stopping by my blogs!

JL Dodge said...

Hi there, and thank you for the compiments on our garden, LOVE LOVE LOVE that you did the A-Z challenge on food, what a great idea, read back for a few of the posts, they all sound so yummy !!
We will be back to visit your blog again !

Wellington Artist said...

I looked for an email address for you but couldn't find one so I'll have to use this space. My grandparents came to America believing that the streets were paved with gold. And to them I think it was. Their lives changed dramatically once they had the freedom America offers. We do take it too much for granted!

Leovi said...

That must be very rich and not complicated to make. Thank you very much for your recipe.

Related Posts Plugin for WordPress, Blogger...