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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Olive Oil
  • 3/4 pounds - Smoked Pork Sausage, cut into small dice
  • 1/2 pounds - Tasso Ham, cut into small dice
  • 1/2 cups - Unsalted Butter
  • 1/2 cups - All Purpose Flour
  • 1 1/2 cups - Yellow Onion, finely diced
  • 1 cups - Celery, finely diced
  • 2 tablespoons - Bacon Fat
  • 2 tablespoons - Garlic, finely minced
  • 1/2 heads - Green Cabbage, roughly chopped
  • 1 bunches - Collard Greens, roughly chopped
  • 1 bunches - Mustard Greens, roughly chopped
  • 1 bunches - Turnip Greens, roughly chopped
  • 2 bunches - Carrot Greens, roughly chopped
  • 1 bunches - Kale, roughly chopped
  • 6 cups - Spinach, roughly chopped
  • 1 bunches - Fresh Flat Leaf Parsley, roughly chopped
  • 10 cups - Chicken Stock
  • 5 teaspoons - Fresh Thyme Leaves
  • 5 teaspoons - Fresh Tarragon, chopped
  • 2 leaves - Bay Leaves
  • 1 teaspoons - Cayenne Pepper
  • 1 tablespoons - File Powder
  • 2 1/2 teaspoons - Salt
  • 3 1/2 teaspoons - Black Pepper, freshly ground
  • Directions:

    1. Heat oil in a large cast-iron skillet over medium heat. Add sausage and tasso and cook until browned. Use a slotted spoon to transfer sausage and tasso to a plate. In the same skillet over medium heat, combine butter and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and sauté until tender, taking care not to burn roux. Set aside.

    2. Heat bacon fat in a soup pot over medium-low heat. Add cabbage and cook, stirring, until wilted. Stir in greens and parsley and cook until wilted. Add stock, bring to a simmer and cook until greens are completely tender, about 20 minutes.

    3. Use a ladle to remove about 4 cups of liquid from greens and add it to roux-vegetable mixture. Whisk to combine and return skillet to stovetop over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage and tasso, thyme, tarragon, bay leaves and cayenne and simmer 20 minutes. Use an immersion blender or purée in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir filé with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season with salt and pepper.

    Brief Description

    Updated version of the Louisiana favorite meal

    Main Ingredient:

    Pork Sausage

    Category:  Soups

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 1 hour(s)


    You should be able to find file powder in the spice aisle of your grocery store


    WSJ Off Duty, 10/5/2013, adapted from "Pickles, Pigs & Whiskey" by John Currence (Andrews McMeel Publishing)

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    Posted On:

    October 6, 2013

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