As the summer sun starts to fade and the crisp air of autumn rolls in, I find myself yearning for those hearty, comforting dishes that warm you from the inside out. One of my all-time favorites is Green Gumbo, a rich and savory stew that’s not only a feast for the senses but also a celebration of greens in all their glory. This recipe holds a special place in my heart, reminding me of the countless times my family gathered around the table, savoring every spoonful while sharing stories and laughter.
I vividly recall the first time I encountered Green Gumbo on a trip to Louisiana, a state renowned for its vibrant culinary traditions. I was visiting a dear friend who insisted we try her grandmother’s version of this Southern classic. The experience was nothing short of magical. As she prepared the gumbo, the kitchen filled with the aromatic symphony of sautéed onions, peppers, and garlic, harmonizing with the earthy notes of mixed greens. It was then I realized that Green Gumbo wasn’t just a meal—it was a labor of love, a dish steeped in tradition and family heritage.
Back home, I set out to recreate that unforgettable gumbo. After a few tweaks—like adding a bit of jalapeño for a spicy kick and using a mix of vegetable stock for a lighter, vegetarian option—I finally crafted a version that my family adored. Now, it has become a staple in our home, especially during the cooler months when we crave something nourishing and delicious.
What makes Green Gumbo so special is its versatility. You can customize it with your favorite greens, opt for andouille and ham if you’re in the mood for a meaty version, or keep it entirely vegetarian. The choice is yours, and that’s the beauty of this dish. So, gather your ingredients, take your time with the roux, and let the flavors meld into something truly extraordinary. I promise, it’s worth every minute.
Making the Green Gumbo Recipe
Ingredients
- 3/4 cup flour
- 3/4 cup peanut oil (or vegetable oil)
- 1 large white onion (chopped)
- 1 large green bell pepper (chopped)
- 2 jalapeno peppers (chopped, optional for spicy)
- 2 celery stalks (chopped)
- 4 cloves garlic (chopped)
- 2 tablespoons Cajun seasoning (or to taste)
- 8 ounces andouille (sliced into ¼ inch slices, optional)
- 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
- 1 tablespoon file powder (for serving, if desired)
- Cooked white rice for serving, if desired
Directions
In a large pot, heat the peanut oil over medium heat. Gradually add the flour while stirring continuously. Cook for 20-30 minutes until the roux becomes dark brown, resembling chocolate.
Incorporate the chopped onion, green bell pepper, and celery. Stir and cook for about 5 minutes.
Add the garlic, andouille, smoked ham (if using), and Cajun seasoning. Stir and cook for another minute.
Pour in the vegetable stock and add the chopped greens and bay leaves. Reduce the heat, cover, and let it simmer for about 90 minutes, or until the greens are very tender.
Remove the pot from heat and stir in the file powder (if using).
Serve the gumbo over white rice or enjoy it directly from the bowl.
FAQs:
What types of greens can I use in green gumbo?
You can use a variety of greens such as collards, mustard, turnip, chard, and dandelion. In fact, mixing different types of greens will enhance the flavor and texture of the gumbo. Additionally, you can adjust the types of greens based on your preference or availability.
Can I make green gumbo vegetarian?
Yes, you can easily make green gumbo vegetarian by using vegetable stock and omitting the andouille sausage and smoked ham. As a result, the gumbo will still be rich and flavorful thanks to the greens and the Cajun seasoning.
How can I control the spiciness of the gumbo?
To control the spiciness of the gumbo, you can adjust the amount of jalapeno peppers and Cajun seasoning. If you prefer a milder gumbo, you can omit the jalapeno peppers entirely and reduce the Cajun seasoning. Conversely, for a spicier gumbo, add more jalapenos or use a hotter variety of peppers.
What is the purpose of file powder in gumbo?
File powder, made from ground sassafras leaves, is used as a thickening agent and adds a unique flavor to the gumbo. It is typically added at the end of cooking or sprinkled over individual servings. Although optional, it can enhance the traditional taste of the dish.
Can I prepare green gumbo in advance?
Green gumbo can be prepared in advance and often tastes even better the next day as the flavors have more time to meld. To reheat, simply warm it on the stove over medium heat until it is hot throughout. This makes it a convenient dish for meal planning or entertaining.
Green Gumbo
Ingredients
- 3/4 cup flour
- 3/4 cup peanut oil or vegetable oil
- 1 large white onion chopped
- 1 large green bell pepper chopped
- 2 jalapeno peppers chopped, optional for spicy
- 2 celery stalks chopped
- 4 cloves garlic chopped
- 2 tablespoons Cajun seasoning or to taste
- 8 ounces andouille sliced into ¼ inch slices, optional
- 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
- 1 tablespoon file powder for serving, if desired
- Cooked white rice for serving if desired
Instructions
- Heat the peanut oil in a large pot over medium heat. Add the flour and stir continuously. Cook for 20-30 minutes until the roux reaches a dark brown color, like chocolate.
- Toss in the chopped onion, green bell pepper, and celery. Stir and cook for about 5 minutes.
- Add the garlic, andouille, smoked ham (if using), and Cajun seasoning. Stir and cook for another minute.
- Pour in the vegetable stock and add the chopped greens and bay leaves. Lower the heat, cover, and let it simmer for about 90 minutes, or until the greens are very tender.
- Take the pot off the heat and stir in the file powder (if using).
- Serve the gumbo over white rice or enjoy it straight from the bowl.
