Gumbo Z'herbes - Traditional Green Gumbo - How to Make Cajun Vegetarian Gumbo
Gumbo Z'herbes = Green Gumbo = Cajun Vegetarian Gumbo = a flavorful pot of cooked greens. Using a roux and holy trinity, you'll stew a few pounds of your favorite greens into a delectable stew. Which types of greens are best for boiling into stew? Literally all of them: turnip, mustard, collard, dandelion, spinach, chard, beet, kale, parsley. Traditional green zaz can sometimes include smoked ham hock. Leave it out for a vegan/vegetarian gumbo recipe. Freeze green gumbo for a nutritious bowl of flavorful Southern boiled greens any time. Ingredients below or at
GUMBO Z'HERBES
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Green Gumbo Recipe from Hank Shaw at SimplyRecipes.com
Ingredients:
1 cup peanut oil, lard or other vegetable oil
1 cup flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic
2 bay leaves
1 Tbsp Cajun seasoning (like Tony Chacheres)
10 cups water, boiling
3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
Salt
Recipe summary: Clean and chop the greens. Heat oil and flour in a small pot over low heat for 40-60 minutes, stirring often (making the roux), until it's the color of chocolate. Add the roux to a large pot over medium heat, add in onion, bell pepper, celery, and cook until softened. Add in garlic and cook for a couple more minutes. Add in water a couple cups at a time, stirring as you go along. Add in greens and stew for a long, slow time, at least an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Gumbo Z'herbes
Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for this dish. Leah, the Queen of Creole Cooking, serves this famous dish each Holy Thursday at her restaurant on Orleans Avenue in downtown New Orleans.
Dooky Chase continues Gumbo Z'Herbes Holy Thursday tradition with COVID-19 restrictions in mind
Holy Thursday isn't complete in New Orleans without chef Leah Chase's Gumbo Z'Herbes and this year the iconic restaurant kept her tradition alive while also following social distancing guidelines.
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Gumbo Recipe
How to make Gumbo. Gumbo recipe. Creole Gumbo
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Is this video I show you how to make a Creole Gumbo recipe, that is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please!
If you can't find the Pop's Golden Gem dried shrimp, then you can order them from Amazon.com by following this link.
RECIPE
Ingredients
FOR BROTH
Gulf shrimp 5 Pound, cleaned and washed
Blue crab 12
Crab meat 1 Pound (Fresh)
Water 1 Gallon
All purpose seasoning 1 Tablespoon
Celery 3 , chopped
Carrot 3 , chopped
Onion 1
Garlic 1 Clove (5 gm), quartered
Bay leaves 3
FOR REDUCTION
Olive oil 1 Tablespoon
Onion 1⁄2 , roughly chopped
Garlic 4 Clove (20 gm), chopped
Water 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper To Taste
All purpose seasoning 1 Teaspoon (Frog Bone)
Worcestershire 1⁄2 Cup (8 tbs)
Lemon 3 , quartered
Bay leaves 4
Merlot 1⁄4 Cup (4 tbs)
FOR GUMBO
Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Sea salt To Taste
Freshly ground black pepper To Taste
Celery stalks 3 , chopped
Onion 1 Small, chopped
Onion 1 Medium, chopped
Chopped garlic 1 1⁄2 Tablespoon
Bay leaves 5
Fresh thyme 2 Tablespoon
Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce)
Low salt seasoning 1 Teaspoon (Frog bone)
Okra 24 Ounce, baked
Sausage 1 Pound, chopped
Dried shrimps 3 Tablespoon
Green onions 2 Bunch (200 gm), chopped
Salt & pepper To Taste
All purpose seasoning 1 Tablespoon (Cajun Frog bone)
Directions
MAKING
For Seafood Stock
1. Take water in a pot. Add shrimp tail and shells along with crab flappers.
2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning.
3. Give everything a good mix and bring everything to boil.
4. Reduce the heat and let everything simmer for hour and a half.
For reduction
5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes.
6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning.
7. Drop in the remaining shells and heads of shrimp, followed by crab feelers.
8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix.
9. Let everything cook for about 30 minutes.
10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy).
For gumbo
11. Strain the stock and then mix the reduction with the stock.
12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky.
13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux).
14. Drop in onions, celery and cook for 3 to 4 minutes.
15. Add garlic and cook for a little bit more.
16. Transfer the roux and vegetables to another pot. Add the stock to the pot.
17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps
18. Drop in baked okra and some more water. Continue to simmer for a couple of hours.
19. Throw in the blue crabs and cook for another 10 minutes.
20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook.
21. Season with salt, pepper and cajun seasoning as desired.
22. Cool it down and place it in the refrigerator overnight.
SERVING
23. Re-heat the amount you are serving the next day, and Enjoy
Recipe Summary
Dish: Creole Gumbo
Course: Main Dish
Cuisine: Cajun/Creole
Ingredient: Seafood
Method: Simmering
Taste: Savory
Restriction: High Protein
Interest: Winter
Servings: 10
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Holy Thursday tradition: Gumbo Z'herbes
New Orleanians flocked to the famous Dooky Chase restaurant to have a traditional Holy Thursday bowl of the delicious Gumbo Z'herbes made famous by Chef Leah Chase.
The best gumbo I’ve ever had. #Shorts