📝 About This Recipe
Traditionally served on Holy Thursday, this 'Green Gumbo' is a vibrant, soul-warming masterpiece that celebrates the bounty of the garden. Unlike its brown, meat-heavy cousins, this version utilizes an odd number of greens—symbolizing the number of new friends you'll make in the coming year—simmered into a silky, emerald-hued stew. It is a complex, earthy, and deeply savory dish that represents the pinnacle of New Orleans Creole Lenten traditions.
🥗 Ingredients
The Greens (The Holy Odd Number)
- 1 large bunch Mustard Greens (stems removed, thoroughly washed)
- 1 large bunch Collard Greens (stems removed, thoroughly washed)
- 1 large bunch Turnip Greens (thoroughly washed)
- 1 pound Spinach (fresh)
- 1 bunch Swiss Chard (stems removed)
- 1 bunch Beet Tops (optional, for earthy depth)
- 1/2 head Cabbage (roughly chopped)
- 4 quarts Water (for boiling greens)
The Flavor Base (The Roux and Trinity)
- 1/2 cup Vegetable Oil (or lard for a richer flavor)
- 1/2 cup All-purpose Flour (for a blonde-to-medium roux)
- 2 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 3 stalks Celery (finely diced)
- 5 cloves Garlic (minced)
Proteins and Seasoning
- 1 pound Smoked Andouille Sausage (sliced into rounds)
- 1 pound Smoked Ham Hocks (or smoked turkey wings for a lighter version)
- 1/2 pound Beef Stew Meat (cut into 1-inch cubes)
- 1 teaspoon Cayenne Pepper (adjust to heat preference)
- 1 tablespoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Filé Powder (added at the very end)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a very large stockpot, bring 4 quarts of water to a boil. Add all the cleaned greens and cabbage. Boil for about 30-40 minutes until all greens are very tender.
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2
Using a slotted spoon, remove the greens from the pot, reserving the 'pot liquor' (the cooking water). Let the greens cool slightly.
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3
Finely chop the cooked greens by hand or pulse them in a food processor until they are a coarse puree. Set the greens and the pot liquor aside separately.
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4
In a clean, heavy-bottomed Dutch oven, heat the oil over medium heat. Whisk in the flour constantly to create a roux. Cook for 10-15 minutes until it reaches a 'peanut butter' or light copper color.
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5
Immediately add the onions, bell pepper, and celery to the roux. The moisture from the vegetables will stop the roux from darkening further. Sauté for 5-7 minutes until soft.
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6
Stir in the minced garlic and cook for 1 minute until fragrant.
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7
Add the sliced andouille, ham hocks, and beef stew meat. Brown the meat slightly in the roux and vegetable mixture for about 5 minutes.
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8
Slowly pour in 2 to 3 quarts of the reserved pot liquor, whisking to ensure no lumps form in the roux. Add more if you prefer a thinner gumbo.
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9
Stir in the chopped greens, cayenne, thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to low.
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10
Simmer the gumbo uncovered for 1 hour, stirring occasionally to prevent the greens from sticking to the bottom. The flavors will deepen and the meat will become tender.
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11
Taste and season with salt and black pepper. Note that the ham hocks and andouille provide significant salt, so taste first!
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12
Remove the ham hocks, pull the meat off the bones, discard the bones/fat, and return the meat to the pot.
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13
Turn off the heat. Sprinkle the filé powder over the surface and stir in. This thickens the gumbo and adds a distinct earthy flavor. Do not boil once filé is added, or it may become stringy.
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14
Let the gumbo sit for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Wash your greens at least three times in a sink full of cold water to ensure all grit is removed. Always use an odd number of greens (7, 9, or 11) for good luck according to Creole tradition. If you want a vegetarian version, omit the meats and use smoked paprika and liquid smoke for depth. Don't rush the roux; while this isn't a dark chocolate roux, it needs that nutty 'peanut butter' stage for proper body. The flavor is even better the next day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve over a generous mound of fluffy white long-grain rice. A side of hot, buttery jalapeño cornbread is essential for soaking up the pot liquor. Offer a bottle of Tabasco or Crystal hot sauce on the table for those who want extra heat. Pair with a crisp, cold Abita Amber ale or a light Pilsner to balance the earthy greens. A simple side of potato salad (sometimes even plopped right into the bowl!) is a classic New Orleans accompaniment.