Gumbo Z'Herbes (Green Gumbo)
Submitted by bonnie sue
Gumbo z’herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsA New Orleans tradition with roots in Holy Thursday, gumbo z’herbes is the green gumbo, built not on a dark roux but on a deep, soulful pot of mixed greens. Spinach, mustard, turnip, and collard greens simmer with cabbage and a warm blend of herbs and spices until they melt into a rich, verdant broth. Local lore holds that the more kinds of greens you use, the more new friends you will make in the year ahead.
Lean pork and smoked ham get tossed in a Creole seasoning mix and browned hard before joining the greens, and the trinity of onion, celery, and bell pepper follows. A long, slow simmer pulls it all together.
Right before serving, shucked oysters slip in just until their edges curl. Spoon it over rice and finish each bowl with a pinch of file powder.
Chef Tips
- Use as many kinds of greens as you can; the variety is the whole point of gumbo z’herbes, and tradition says it brings good luck.
- Brown the seasoned pork and ham well before adding them; the caramelized crust deepens the flavor of the broth.
- Add the oysters only in the last 10 minutes, just until their edges curl, so they stay plump and tender.
- Stir the file powder in off the heat or sprinkle it at the table; boiling file turns the gumbo stringy and ropey.
Variations
- Add andouille or smoked sausage along with the pork and ham.
- Swap in kale, beet greens, or watercress for some of the greens.
- Leave out the oysters for a simpler greens-and-pork gumbo.
Ingredients
Directions
Wash fresh greens; tear into small pieces. Remove large stalks and ribs. (If using frozen greens, thaw and drain before proceeding).
Place cleaned or thawed greens, cabbage, bay leaves, basil, thyme, oregano, allspice, cloves, and nutmeg into a large soup pot.
Add stock and enough water to cover greens by 3 inches. Bring to a boil. Reduce heat.
Cover; simmer while preparing remaining ingredients. Prepare Seasoning Mix.
Cut pork and ham into bite-size pieces. Add meats to Seasoning Mix.
Shake to coat lightly. Set seasoned meat aside while oil heats.
Heat oil in a large, heavy skillet over medium-high heat.
When oil is very hot, add seasoned meat; stir until brown on all sides.
Remove browned meat with a slotted spoon; add to simmering greens.
Reduce heat to medium; add onions, celery, bell pepper, and garlic to skillet.
Cook until vegetables are wilted, about 5 minutes. Remove vegetables with a slotted spoon; add to simmering greens.
Stir in sugar; simmer, uncovered for one hour. Season to taste with salt, black pepper and cayenne. Cover; simmer 2 hours.
About 10 minutes before serving, GENTLY stir in oysters with their liquor, green onions, and parsley. Cook until edges of oysters curl. Spoon about ½ cup rice into each soup bowl.
Spoon gumbo over rice; top with a pinch of file powder.
To prepare Seasoning Mix: Place all ingredients in a large plastic bag and shake to combine.
Comments
This is the best recipe, I've been making this particular one for years, except don't use chicken broth or the pound of pork. I get a big 2-3 lb. ham-on-bone. I boil the ham first, remove it from the pot and chill the broth. Then I scrape off the fat, and then throw all the ingredients (minus the ham) into the pot, and boil it a few hours. I cut the ham into bite-size pieces while the greens are starting to boil, then throw those back into the gumbo. I still add the "seasoning" mix with the paprika, etc., straight into the pot. It turns out wonderful every time. My guests recoil in horror when they first see it, because it honestly looks like pond scum once it's cooked, but they eat it ALL when they taste it, because it's simply irresistable. Even my kids love it. It sounds like a hassle to do it that way, but it's really easy. I even use frozen greens. I've put the oysters in it, but honestly it added nothing to the flavor and was a waste of good oysters... I'd rather serve them fried on the side.