📝 About This Recipe
A legendary New Orleans tradition traditionally served on Holy Thursday, Gumbo des Herbes is a vibrant, deeply flavorful stew that celebrates the arrival of spring. This 'Green Gumbo' breaks from the dark roux tradition, focusing instead on a complex infusion of seven different greens, symbolizing good luck for every new friend made in the coming year. It is earthy, silky, and carries a gentle heat that transforms humble garden greens into a sophisticated Creole masterpiece.
🥗 Ingredients
The Seven Greens
- 1 large bunch Mustard Greens (stems removed, roughly chopped)
- 1 large bunch Collard Greens (tough ribs removed, chopped)
- 1 large bunch Spinach (washed and trimmed)
- 1 medium bunch Turnip Greens (chopped)
- 1 medium bunch Beet Tops or Swiss Chard (chopped)
- 1/2 head Cabbage (shredded)
- 1 small bunch Watercress or Arugula (for a peppery finish)
The Aromatics and Base
- 1/2 cup Vegetable Oil or Lard (traditionalists use lard)
- 1/2 cup All-purpose Flour (for a blonde/peanut butter roux)
- 2 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 stalks Celery (finely diced)
- 5 cloves Garlic (minced)
- 8 cups Vegetable or Chicken Stock (low sodium preferred)
Seasonings and Finishing
- 2 tablespoons Creole Seasoning (salt-free preferred to control salt)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Filé Powder (added at the very end)
- 1/2 cup Fresh Parsley and Scallions (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by thoroughly washing all seven types of greens in cold water to remove any grit. Remove tough stems and ribs, then roughly chop all greens into bite-sized pieces.
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2
In a very large stockpot, bring 2 cups of water to a boil. Add all the greens (you may need to do this in batches), cover, and steam for 10-12 minutes until wilted and tender.
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3
Drain the greens, reserving the nutrient-rich cooking liquid (potlikker). Once cool enough to handle, finely mince the greens by hand or pulse them briefly in a food processor for a traditional, smoother texture.
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4
In a heavy-bottomed Dutch oven, combine the oil (or lard) and flour over medium heat. Whisk constantly for about 10-15 minutes to create a 'blonde' roux—it should be the color of peanut butter, not dark chocolate.
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5
Immediately add the 'Holy Trinity': onions, bell pepper, and celery. Sauté in the roux for 5-7 minutes until the vegetables are soft and translucent.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Slowly whisk in the reserved green cooking liquid and the 8 cups of stock. Ensure there are no lumps in the roux base.
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8
Add the minced greens back into the pot. Stir well to incorporate the greens into the liquid base.
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9
Season with Creole seasoning, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce heat to low.
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10
Simmer the gumbo uncovered for 45-60 minutes. The liquid should reduce slightly and the flavors should meld into a deep, savory profile.
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11
Taste and adjust seasoning. If the greens are too bitter, a pinch of sugar can balance the pot.
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12
Turn off the heat. Sprinkle the filé powder over the surface and stir in gently; this thickens the gumbo and adds a distinct earthy flavor. Do not boil after adding filé.
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13
Remove the bay leaves. Let the gumbo sit for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use an odd number of greens (5, 7, or 9) for good luck according to Creole tradition. If you want a non-Lenten version, feel free to add 1 lb of smoked sausage or diced ham with the stock. Finely mincing the greens is the secret to a silky mouthfeel; large chunks can make the gumbo feel like a salad. If the greens are particularly bitter (like older mustard greens), add a teaspoon of apple cider vinegar to brighten the dish. Never let your roux sit unattended; if you see black specks, it has burned and you must start over.
🍽️ Serving Suggestions
Serve over a mound of fluffy, long-grain white rice. Pair with a thick slice of buttered French bread or crusty cornbread to soak up the broth. A side of potato salad (classic New Orleans style) can be served right on top or on the side. Offer plenty of hot sauce (like Crystal or Tabasco) at the table for guests to customize their heat. An ice-cold Abita beer or a crisp Sauvignon Blanc cuts through the earthy richness beautifully.