Green Gumbo Recipe (Gumbo Z’Herbes)

What is Green Gumbo?

Green gumbo, also known as gumbo z’herbes, is a traditional Louisiana Creole dish made with a mix of leafy greens like collard greens, mustard greens, kale, and spinach. It was originally a meatless stew served during Lent, especially on Good Friday, by Catholic Creole families in New Orleans. The dish is steeped in symbolism—many recipes call for seven or more types of greens, representing luck, health, and prosperity.

While early versions were vegetarian or modestly seasoned, modern adaptations often include smoked meats like andouille sausage, ham, and chicken for added depth. Unlike seafood gumbo or okra gumbo, green gumbo is all about the earthy, robust flavor of slow-simmered greens, seasoned with classic Cajun seasoning, aromatics, and a touch of filé powder (ground sassafras leaves). It’s like a flavorful, brothy combination of Southern-style collard greens and traditional gumbo in one slowly simmered pot of goodness.

About the Ingredients

Jump to the recipe card below for the complete list of ingredients.

• Leafy greens: At the heart of this green gumbo is a vibrant mix of leafy greens (you’ll need about 3 pounds after trimming!) For the most depth and variety, try to choose at least 5 different types. Pick from collard greens, turnip greens, dandelion greens, arugula, mustard greens, kale, spinach, chard, carrot tops, and even beet greens. Some are earthy and bold, others tender and mild, and together, they give this gumbo its signature richness and full-bodied flavor. Tip: If you’re short on time, use pre-washed, bagged greens or frozen chopped greens (just thaw and drain before adding).
• Meats: To build bold, layered flavor, this recipe combines four types of meat: beef stew meat, chicken thighs, smoked andouille sausage (a must-have), and ham. You can easily swap the meats for pretty much whatever you want including, smoked kielbasa, chorizo, additional chicken, or pork shoulder.
• Aromatics: The aromatic base starts with the classic Cajun “trinity” of diced onion, celery, and bell pepper, along with green onions and garlic to boost depth and fragrance. A quick sprinkle of flour adds body and helps thicken the broth.
• Seasoning: This recipe use cayenne pepper for heat, salt and black pepper to balance, and bay leaves for warmth and background depth. The finishing touch? A spoonful of filé powder- ground sassafras leaves traditionally used in Creole cooking to thicken and flavor gumbo. (Just be sure to stir it in at the end as boiling filé can create a stringy texture.) If you can’t find filé powder, just skip it—it adds a subtle flavor and thickness, but the gumbo will still be delicious without it

For a vegetarian version, omit the meat entirely and add mushrooms, smoked paprika, or even a splash of liquid smoke for depth.

Where’s the Roux?

Is this even gumbo if it doesn’t start with a roux? Many will argue that it’s not, and that’s ok. Gumbo and roux (the darker the better) are practically synonymous these days. I write all about it in post about gumbo, BUT it wasn’t always this way. In fact, it wasn’t until the end of the 19th century that roux-like ingredients were even introduced to gumbo.

But, that isn’t why I didn’t add roux. This particular green gumbo recipe is packed with deeply flavorful meats like ham and Andouille sausage. Adding roux to the mix would have completely wiped out any hint of flavor from the fresh greens (which is what gumbo z’herbes is all about).

How to Make Green Gumbo

Jump to the recipe card below for the printable recipe.

It’s important to clean your greens, so that’s what we’re doing first. Start by removing any tough center stems from larger greens like kale, collards, or mustard. Roll the leaves up and slice into thin ribbons, then give everything a rough chop. Tender greens like spinach or romaine can be chopped as-is.

Place the chopped greens in a large bowl, salad spinner, or colander set over a bigger bowl. You guys, I LOVE my salad spinner. You won’t believe the stuff I’ve found in there. Anyway, fill with cold water and use your hands to gently swish the greens around. Drain and rinse 2-3 times, or until the water runs clear.

Once all the greens have been washed thoroughly, heat a tablespoon of oil in an extra-large pot over medium heat. Add the cubed beef and chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.

Stir in the sliced andouille sausage and cubed ham and continue cooking until the meats are browned and slightly caramelized.

Add the Cajun “trinity” of celery, diced onion, green bell pepper, and green onions. Cook for about 10 minutes, or until the vegetables have softened. Then, Stir in the minced garlic and cook for about 30 seconds until fragrant.

Next, sprinkle in the flour, cayenne pepper, salt, and black pepper. Stir to coat everything evenly. Note: Hold off on the filé powder at this stage—it can turn stringy if boiled.

Once the veggies and meats are coated evenly, continue to cook for 1-2 minutes stirring continuously. Then, add about ¼ to ⅓ of the chopped greens to the pot and pour in enough water (or broth) to just cover them. Take care not to overfill with water; the greens will shrink down significantly as they cook.

Turn the heat up to high. Once the water reaches a boil, use a spoon to gently press the greens down into the water. As the greens wilt down, continue adding them by the handful, stirring as you go. Once all the greens are in and have cooked down, reduce the heat to low.

Add the bay leaves, cover with a lid, and simmer gently for 1–2 hours, until the flavors have developed. Once the gumbo is done simmering, stir in the filé powder. Taste and adjust the seasoning as needed.

Ladle the green gumbo over bowls of freshly cooked white rice and garnish with a little extra filé powder or hot sauce if desired.

Cooking Tips

• Use a big pot. Two pounds of greens might not sound like much, but once you start layering them in, you’ll need plenty of room. A large 8 to 10 quart Dutch oven or stockpot works best.
• Buy extra greens. For this recipe, I purchased 1 pound of collard greens, kale, and romaine, and ½ pound each of of spinach, turnip greens, mustard greens, and carrot tops. So about 5 pounds total. By the time I finished trimming and chopping I was left with about 3 pounds of fresh greens.
• Give the aromatics time to soften. Once you add the onions, bell pepper, and celery (aka the Cajun “trinity”), give them time to soften completely, about 10-15 minutes, before adding the garlic and flour. This creates a richer, more flavorful base.
• Simmer low and slow. Once everything is in the pot, turn the heat down and let it simmer gently. If possible, simmer for at least 2 hours. Longer cooking makes the greens extra silky and the broth extra flavorful.
• Add the filé powder off heat. Filé powder can get stringy if it boils too hard, so stir it in at the very end after the pot has come off the heat. It adds a subtle earthy flavor and a slight thickness to the gumbo.

Frequently Asked Questions