Green gumbo, or "gumbo z'herbes", is a Louisiana classic Creole gumbo with mixed greens like kale, collards, beet greens smothered in a rich gravy, so good! Easy to make vegetarian.
INGREDIENTS
- 3/4 cup peanut oil or vegetable oil
- 3/4 cup flour
- 1 large green bell pepper chopped
- 2 jalapeno peppers chopped (optional, for spicy - use serranos for spicier)
- 1 large white onion chopped
- 2 celery stalks chopped
- 4 cloves garlic chopped
- 2 tablespoons Cajun seasoning (or to taste)
- 8 ounces salt pork or pickled pork (or use andouille) sliced into ¼ inch slices
- 8 ounces smoked ham diced (optional)
- 6 cups vegetable stock or chicken stock for non-vegetarian
- 2 pounds mixed greens – collards, mustard, turnip, chard, dandelion, etc.
- 2 bay leaves
- Cooked white rice for serving, if desired
DIRECTIONS
- Add peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of peanut butter (or darker). I prefer a nice dark roux the color of chocolate.
- Add peppers, onion and celery. Stir and cook about 5 minutes.
- Add garlic, andouille, smoked ham (if using), and Cajun seasoning. Cook another minute, stirring.
- Stir in the vegetable stock and the chopped greens, then bay leaves. Reduce heat, cover and simmer for 90 minutes, or until the greens are very tender.
- Serve over white rice if preferred, or straight into a bowl.
