The heady aroma of fresh greens (collards, spinach, chard, and kale, to name a few) simmering on a stovetop is heavenly. And with just one bowl of this roux-infused Gumbo Z’herbes, you’re praying for a second helping.
A steaming bowl of Gumbo Z’herbes (All photos credit: George Graham)
As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes being an example. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter and this “gumbo of herbs” has become an alternative usually served on Good Friday. The African callaloo and the French potage aux herbes are similar dishes rooted in religious origin.
Over the years, gumbo z’herbes has become a tasty addition to every good Louisiana cook’s gumbo repertoire since it is a smart way to turn inexpensive root vegetable greens into a delicious dish. These days, it is just as common to see a long-simmering pot of z’herbes in the fall made with smoked andouille, salt pork, and tasso for a heartier fare.
Many great Louisiana cooks–my friend Marcelle Bienvenu being at the top of the list–have their own unique way of making gumbo z’herbes. And although recipes vary, it should always be a variety of smothered bitter greens (odd number of greens for good luck) along with a roux base adding that unmistakable gumbo depth of flavor.
Swiss chard–one of the most nutritious vegetables around and used in many Cajun recipes.
My wife Roxanne and I have been experimenting lately with Swiss chard and it has become a vital part of our gumbo z’herbes pot. We have fallen in love with it for two reasons. First, it is healthy. Research shows that chard leaves are chock full of antioxidants with an acidic property that actually lowers blood sugar. And just as importantly, chard is full of flavor and when cooked down in this green gumbo, the bitterness melts away into a mellow sweetness.
If done right, with this vegetarian gumbo you’ll never miss the meat.
- 1 bunch fresh spinach leaves
- 1 bunch fresh kale
- 1 bunch fresh Swiss chard
- 1 bunch fresh collard greens
- 1 bunch fresh mustard greens
- 2 cups fresh green leaf lettuce
- 1 cup chopped flat-leaf parsley
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 cup chopped red bell pepper
- 1 cup diced celery
- 2 tablespoons minced garlic
- 6 cups vegetable stock
- 4 tablespoons dark roux, such as Rox's Roux
- Kosher salt and freshly ground black pepper
- Acadiana Table Cajun Seasoning Blend, see recipe here
- 6 cups cooked Louisiana long-grain white rice, such as Supreme
- 1 cup diced green onion tops
- Filé powder
- Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables and herbs and cover with vegetable stock. When the pot begins to boil, add the roux, lower the heat to simmer and cover. Stir occasionally and cook for about 1 hour until the greens wilt and the flavors meld together.
- Add salt, black pepper and Cajun seasoning to taste and serve over cooked white rice with a sprinkling of diced green onions and a light dusting of filé powder.
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
I LOVE this – my mom used to make Gumbo Z’Herbes every Easter Saturday. I’m looking forward to renewing the tradition on Saturday with this recipe.
Hey Denise – Thanks for commenting. And thanks for carrying on the family traditions that define our Louisiana food culture. All the best.
I make a similar version, but with smoked turkey wings simmered in the gumbo to give a mild smoky flavor. At the end, separate the turkey meat from the skin and bones and stir in the delicate meat.
I first tasted this dish in Mandeville back in 1985. My father-in-law was Leonce Durand from St, Martinville. (need I say more). A true Cajun and excellent cook. They lived in Mandeville (where I met my wife) and every day at 5pm was a culinary adventure at their home. Will never forget the first time they served this dish (they called it Gumbo Zab). Absolutely blown away. Thanks for sharing this recipe and renewing some special memories!
Hey Von- Great to hear from you, and I am glad to hear you have a Cajun connection to Gumbo Z’herbes. This dish has Creole roots in New Orleans but is very popular across South Louisiana. I know some Durand families in St. Martinville (Paul is a banker, and Allan is an attorney and both now live in Lafayette). Be sure to make this recipe and let us know if it lives up to the memories. All the best.
Thank you for yet again, another delicious recipe. I use them and recommend them to everyone. (Only 1 thing, PLEASE don’t tell people that ‘gombo aux herbes’ rhymes with ‘lab’ …It is unfortunate enough that people skip the middle word, AUX, without them mispronouncing the last word. Actually, it (if one MUST compare to English phonetics) would rhyme with or sound like ‘airb’. Merci bien .
Hey Judi- I appreciate the French lesson and will defer to your expertise on the language. That said, my reporting states that “Many folks in Louisiana pronounce this delicious dish “gumbo zab,” which rhymes with “lab.” Right or wrong, there’s no denying that here in Louisiana, we speak our own language. All the best.
I am watching an old episode of “The Dooky Chase Kitchen” and Chef called it Gumbo Zab.
Hey C3- Yes! In Creole culture, Gumbo Z’herbes, the all-vegetable, green gumbo, is referred to as Gumbo Zab. But, whatever you call it, it is delicious. All the best.
Hey George, Love this recipe and am thinking of making it again. What are your thoughts on sautéing the holy trinity in the roux before adding the greens? Is there any reason we don’t sauté that before adding the broth? Thanks again for your lovely recipes!
Hey Evan – You can certainly sauté the trinity, but in this “green” gumbo, I have no problem with adding it in with all the other greens. Either way, it will cook down to gumbo perfection. All the best.
I made this for dinner last night, and it is even better today! I added plant-based smoked sausage and Crystal hot sauce. I love that it is such a good way to use up greens before they go bad, once they are already too wilted for a salad, etc. I also used Rox’s Roux, and it was AMAZING – so glad that it is available to buy!
Hey Emma – You rock! Plant-based smoked sausage, using greens before they go bad, and Rox’s Roux. I can see you know your way around a kitchen. Bon Appétit to you!
The history of gumbo z’herbes is from France and Germany. The real name of gumbo z’herbes is gombo aux herbes in Louisiana French. The name comes from the green soup from France called potage aux herbes. It’s a green soup. It usually uses 9 greens.
When making gumbo z’herbes, it’s traditionally eaten on Holy Thursday and to use usually 7 or 9 types of greens when making it. In Germany, there is a green soup that uses 7 greens to make and is eaten specifically on Holy Thursday called seven green soup (Sieben Kräutersuppe) and in some parts of Germany it’s called green Thursday soup (Gründonnerstagsuppe). You can see the 7 or 9 greens of gumbo z’herbes comes from French and German influence. Both the french and German soups are green soups and are similar to each other and both are the origin of the Louisiana version.
The name of gumbo z’herbes comes from the french green soup which is the original origin of gumbo z’herbes. The influence from the 7 green Holy Thursday German soup also comes from blending of styles with the french soup, the number of greens used and it being eaten on Holy Thursday. And because in Louisiana, a gumbo is usually a class of soup-stew creations, the name gumbo was used in place of potage for the name gombo aux herbes. Gombo z’herbes is written with a z because it’s based on phonetic French pronunciation of aux + herbes. This history is verified in historic literature from Louisiana. The french were in Louisiana since 1699 and the Germans were in Louisiana since 1721 and both were colonial Louisiana populations.
Robert – Thanks for this detailed background for gumbo z’herbes connecting the French with German origin. Much appreciated.