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Green Gumbo (Gumbo Z'Herbes)

While many of you are probably familiar with delicious gumbo chock full of andouille sausage and shrimp, this gumbo is considered the “queen of all gumbos” and it’s not hard to see why. It reflects the West African, Native American, and European influences of Southern Louisiana. It is a tradition to eat green gumbo during Lent, when many observant Catholics abstain from eating meat on Fridays and green gumbo is traditionally vegan. It is packed with flavor and the best way we know to eat your greens! Our produce department is brimming with greens year round. feel free to experiment with other greens (some recipes have up to 13 different varieties!) and add meat and/or seafood if you like. This version has okra, green beans, and black-eyed peas. Add some rice and you’ve got a complete meal! 

*Adapted from America’s Test Kitchen*

INGREDIENTS

INSTRUCTIONS

  • 1/2 cup vegetable oil (We prefer Avocado Oil)
  • 1/2 cup all-purpose flour
  • 1 large yellow onion, chopped fine
  • 2 celery ribs, chopped fine
  • 1 green bell pepper, stemmed, seeded, and chopped fine
  • 3 garlic cloves, minced
  • 1 t miced fresh thyme or 1 t dried thyme 
  • 2 1/4 t table salt, divided
  • 2 t smoked paprika, to taste (start with 1/2 t)
  • 1 t cayenne pepper, to taste (start with 1/2 t)
  • 5 cups vegetable stock
  • 2 bundles kale or collard greens, mustard greens roughly cut into 1-inch pieces
  • 1 cup frozen cut okra
  • 2 cups cooked Rancho Gordo black-eyed peas
  • 1 8 oz. bag fresh spinach, roughly cut into 1-inch pieces
  • 8 oz. green beans, trimmed and cut into 1-inch lengths
  • 1 T. cider vinegar, plus extra for seasoning
  • 1 bunch scallions, sliced thin
  • 1 1/2 cup nishiki rice or other medium grain rice

Note- 1 bag of Rancho Gordo beans cooks in 1-1.5 hours and yields 7 cups cooked. Use 2 cups in this recipe and freeze the rest for future use. These are the best dried beans we’ve ever eaten!

 
  1. Heat oil in stockpot or large dutch oven over medium-high heat until just smoking. Using wooden or metal spoon, stir in flour and cook, stirring constantly, until mixture is color of peanut butter, 2 to 5 minutes. Reduce heat to medium-low and continue to cook, stirring constantly, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer. 
  2. Stir in onion, celery, bell pepper, garlic, thyme, 1 t salt, paprika, and cayenne. Cover adn cook, stirring frequently, until vegetables have softened, 8 to 10 minutes. 
  3. In a separate saucepan, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove from heat, let stand covered 10 minutes.
  4. Stir in vegetable stock, scraping up any browned bits, and bring to simmer over high heat. Stir in kale, okra, and remaining 1 1/4 t salt. Cover, reduce heat to low, and simmer until greens are just tender, 5 to 7 minutes. Stir in black-eyed peas, spinach, and green beans  and simmer until green beans and spinach are tender, about 5 minutes. Stir in vinegar and season with slat, pepper, and extra vinegar to taste. When serving, top each bowl with rice and scallions.
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