Gumbo Z’Herbes is a cherished Louisiana tradition, particularly popular during Lent when meat is abstained from, though this version includes pork and ham for depth. The dish is defined by its bright green color, derived from a medley of fresh or frozen greens like spinach, mustard, turnip, and collard greens. These vegetables are simmered with aromatic spices such as thyme, bay leaf, allspice, and cloves to create a complex, earthy broth. Lean pork and smoked ham are browned to add savory richness before being returned to the pot. Just before serving, fresh oysters and their liquor are stirred in, providing a briny counterpoint to the sweet vegetables. Served over hot rice and dusted with file powder, this hearty stew offers a comforting, restaurant-quality meal perfect for family gatherings.
Gumbo Z’Herbes (Green Gumbo)
Description
Gumbo Z'Herbes is a cherished Louisiana tradition, particularly popular during Lent when meat is abstained from, though this version includes pork and ham for depth. The dish is defined by its bright green color, derived from a medley of fresh or frozen greens like spinach, mustard, turnip, and collard greens. These vegetables are simmered with aromatic spices such as thyme, bay leaf, allspice, and cloves to create a complex, earthy broth. Lean pork and smoked ham are browned to add savory richness before being returned to the pot. Just before serving, fresh oysters and their liquor are stirred in, providing a briny counterpoint to the sweet vegetables. Served over hot rice and dusted with file powder, this hearty stew offers a comforting, restaurant-quality meal perfect for family gatherings.Ingredients
Directions
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Wash fresh greens thoroughly; tear into small pieces and remove large stalks and ribs. If using frozen greens, thaw and drain well.
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Place cleaned or thawed greens, shredded cabbage, bay leaves, basil, thyme, oregano, allspice, cloves, and nutmeg into a large soup pot.
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Add chicken stock and enough water to cover the greens by about 3 inches.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer.
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In a small bowl, mix together 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder to create a seasoning mix.
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Cut the lean boneless pork and smoked ham into bite-sized pieces.
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Toss the meat pieces with the seasoning mix until lightly coated.
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Heat vegetable oil in a large, heavy skillet over medium-high heat.
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When the oil is very hot, add the seasoned meat and stir until browned on all sides.
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Remove the browned meat with a slotted spoon and add it to the simmering greens in the soup pot.
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Reduce the heat in the skillet to medium. Add chopped onions, celery, green bell pepper, and garlic.
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Cook the vegetables until wilted, about 5 minutes. Remove with a slotted spoon and add to the simmering greens.
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Stir the sugar into the soup pot. Simmer uncovered for one hour.
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Season to taste with additional salt, black pepper, and cayenne if desired.
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Cover the pot and continue to simmer for another 2 hours.
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About 10 minutes before serving, gently stir in the oysters with their liquor, sliced green onions, and minced parsley.
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Cook until the edges of the oysters curl and turn opaque.
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Spoon about 1/2 cup of hot cooked rice into each soup bowl.
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Ladle the gumbo over the rice and top each serving with a pinch of file powder.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 2012.2kcal
- % Daily Value *
- Total Fat 94.4g146%
- Saturated Fat 23.0g115%
- Cholesterol 499.9mg167%
- Sodium 1786.5mg75%
- Total Carbohydrate 96.2g33%
- Dietary Fiber 36.4g146%
- Sugars 22.8g
- Protein 188.7g378%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
