Gumbo Z'herbes (Louisiana Gumbo with Herbs)
A recipe for Gumbo Z'herbes (Louisiana Gumbo with Herbs)! This meatless gumbo is packed with a variety of leafy greens and herbs.
Servings 10 Servings
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 large yellow onions chopped
- 3 celery ribs diced
- 1 green bell pepper seeded, stem removed and chopped
- 6 garlic cloves peeled and minced
- 8 cups water
- 1-2 teaspoons hot sauce Tabasco or Louisiana
- 1/2-1 teaspoon cayenne pepper
- 1 bunch fresh spinach tough stems removed and chopped
- 1 bunch collard greens tough stems removed and chopped
- 1 bunch parsley stems removed and chopped
- 1 bunch swiss chard tough stems removed and chopped
- 1 bunch kale tough stems removed and chopped
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons Filé powder
- Cooked long grain white rice for serving
Instructions
- In a large pot, drizzle oil over medium low heat. Stir in the flour and cook, stirring constantly, until darkened to a deep brown, about 10 minutes.
- Stir in the onions, celery, and bell pepper. Cook, stirring often, until softened, 8-10 minutes. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Pour in the water and season with hot sauce and cayenne pepper. Bring to a boil over high heat. Add the chopped spinach, collard greens, parsley, swiss chard, kale, and bay leaves, in batches if needed.
- Once the mixture returns to a boil, reduce heat to medium and season lightly with salt and pepper. Simmer, stirring occasionally, until the vegetables are soft and tender, about 1 hour.
- Remove from heat and season with filé powder and more salt and pepper if needed. Remove the bay leaves.
- Serve hot with cooked white rice and a sprinkling of more filé powder and hot sauce.