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Green Gumbo with Shrimp

February 24, 2017 (Last Updated: December 22, 2020)

This Green Gumbo with shrimp is often said to be the finest of the gumbos and is a spin-off from the traditional Holy Thursday meal for Creole families in New Orléans. The Nine Greens are said to represent the Nine Churches visited on Good Friday in remembrance of Jesus’ walk to be crucified.

Gumbo z’herbes is a tricky and controversial subject to many. Ask any five people who insist they know what Gumbo z’herbes is or exactly how Gumbo z’herbes is made. You’ll get at least five or more explanations of what it is and five or more different authentic recipes. It’s like arguing with five diva food artists; their way is the only way because that’s the authentic way to make Green Gumbo.

 

 

Gumbo z’herbes is  a tricky and controversial subject to many, ask any five people who insist they know what Gumbo z’herbes is, or exactly how Gumbo z’herbes is made, and you’ll get at least 5 or more explanations of what it is, and 5 or more different authentic recipes. It's like arguing with 5 diva food artists; their way is the only way because that's the authentic way to make Gumbo z’herbes.Green Gumbo with Shrimp, aka Gumbo z’herbes with shrimp, is always made with various garden greens, different from the standard go-to idea Creole Gumbo.  The more various more greens added to the pot, the merrier. Ms. Leah Chase, the Queen of kick-ass Gumbo z’herbes, has been known in the past for stating, one should always stick to an odd number of greens in Gumbo z’herbes; even numbers are said to be bad luck according to folklore passed down the generations.

 

I think I trust Ms. Leah Chase’s recipe the most out of all the methods I have come across over the years, being she has always packed the house at Dooky Chase’s on Orléans Avenue in the past with her recipe. However, we all know that we can try to imitate that lovely lady’s method, but we will never duplicate perfection. Hands down, she has the golden touch for Green Gumbo, aka Gumbo z’herbes. So today, I am sharing my recipe.

 

 

 

Gumbo z’herbes is  a tricky and controversial subject to many, ask any five people who insist they know what Gumbo z’herbes is, or exactly how Gumbo z’herbes is made, and you’ll get at least 5 or more explanations of what it is, and 5 or more different authentic recipes. It's like arguing with 5 diva food artists; their way is the only way because that's the authentic way to make Gumbo z’herbes.I could go on and on about Leah Chase’s cooking and the history behind the Dooky Chase restaurant on Orléans Avenue; because there is indeed such a fantastic story behind it all; I implore you to read up on it and see for yourself first hand how many beautiful things that happened over the years in her and her husband’s establishment. I promise you will be just as enamored by the history as I am.

 

 

 

Gumbo z’herbes is  a tricky and controversial subject to many, ask any five people who insist they know what Gumbo z’herbes is, or exactly how Gumbo z’herbes is made, and you’ll get at least 5 or more explanations of what it is, and 5 or more different authentic recipes. It's like arguing with 5 diva food artists; their way is the only way because that's the authentic way to make Gumbo z’herbes.I love Leah Chase’s recipe for Green Gumbo but decided to use the one our family enjoys instead. If you are looking for her recipe, you can easily Google it on the net, and I am sure you’ll locate it fairly quickly.

 

 

Assorted Greens to use

  • Collard greens
  • Mustard greens
  • Turnip greens,
  • Spinach
  • Watercress
  • Chicory
  • Arugula
  • Green romaine lettuce
  • Sorrel,
  • Beet tops
  • Peppergrass
  • Kale
  • Endive

 

 

 

Ingredients needed for Green Gumbo

  • One Galon chicken stock
  • 3-4 pounds of assorted greens such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive
  • One bunch green onions chopped
  • One bunch flat-leaf parsley chopped
  • Two bay leaves
  • Six sprigs of French tarragon
  • Four sprigs of fresh thyme
  • One  and 1/2 tablespoons of Cajun Seasoning or more
  • Kosher Salt to own taste
  • freshly ground black pepper to hold taste
  • cayenne pepper to own taste
  • One sizeable smoked ham hock, optional
  • Six tablespoons self-rising flour
  • Four tablespoons peanut oil or bacon grease
  • One large onion, diced
  • One green bell pepper, diced
  • Four ribs of celery, thinly sliced
  • Six cloves of garlic minced
  • 1One pound hot chaurice sausage
  • One pound andouille sausage
  • Two pounds of gulf shrimp
  • Four cups of cooked long-grain white rice, to serve

 

 

 

 

 

Method

  1. Wash the assorted greens such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive thoroughly and remove all stems or hard centers. Remember, the more the different types of greens used, the better your Green Gumbo flavor.
  2. Bring one gallon of chicken stock to a full boil in a large stockpot, add 1 large smoked ham hock, 2 bay leave, 6 sprigs of tarragon, 4 sprigs fresh thyme, 1 and ½ tablespoons of Cajun Seasoning or more, Kosher Salt, freshly ground black pepper, and Cayenne pepper to own taste.
  3. Add the assorted greens, chopped green onions, Ham hock, and flat-leaf parsley to the seasoned boiling water, reduce the heat and simmer the assorted greens in the seasoned water for about 1 hour.
  4. Make a light honey-colored roux of the flour and peanut oil or bacon grease. Careful not to burn the roux, or you will need to start the roux over.
  5. In a cast-iron skillet, sauté the diced onions, diced green bell pepper, garlic, and sliced celery; sauté for 5 minutes, then add the mixture to the roux and cook for a few moments to completely soften them.
  6. Add the roux, the sliced Chaurice sausage, and andouille to the stockpot to cook on lower heat for about 45 minutes longer.
  7. In the last stage of cooking, add Two pounds of gulf shrimp to the gumbo pot and turn off the heat. Let sit for about 8 minutes before serving to finish cooking the shrimp.
  8. Serve in large gumbo bowls. Put ½ cup of rice in each bowl, and ladle generous amounts of Green gumbo over it.

 

 

 

 

Gumbo z’herbes is  a tricky and controversial subject to many, ask any five people who insist they know what Gumbo z’herbes is, or exactly how Gumbo z’herbes is made, and you’ll get at least 5 or more explanations of what it is, and 5 or more different authentic recipes. It's like arguing with 5 diva food artists; their way is the only way because that's the authentic way to make Gumbo z’herbes.

Green Gumbo with shrimp

hmccallum
This Green Gumbo with shrimp is often said to be the finest of the gumbos and is a spin-off from the traditional Holy Thursday meal for Creole families in New Orléans

5 from 3 votes
Prep Time 30 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine Creole
Servings 10 People
Calories 846 kcal

Ingredients
  

  • 1 gallon Chicken stock
  • 3 - 4 pounds assorted greens see notes or blog post
  • 1 bunch green onions chopped
  • 1 bunch flat-leaf parsley chopped
  • 2 bay leaves
  • sprigs French tarragon
  • 4 sprigs fresh thyme
  • tablespoons Creole seasoning or Cajun seasoning
  • Kosher Salt to taste
  • freshly ground black pepper to taste
  • cayenne pepper to taste
  • 1 large smoked ham hock optional
  • 5 tablespoons flour
  • 4 tablespoons peanut oil or bacon grease
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 ribs celery thinly sliced
  • 6 cloves garlic minced
  • 1   pound hot chaurice sausage sliced
  • 1 pound andouille sausage sliced
  • 2 pounds gulf shrimp cleaned shells removed
  • 4 cups cooked long-grain white rice to serve

Instructions
 

  • Wash the assorted greens such as: such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive thoroughly and remove all stems or hard centers. Remember the more the different types of greens used the better the flavor of your Green Gumbo.
  • Bring one gallon of chicken stock to a full boil in a large stockpot, add 1 large smoked ham hock, 2 bay leave, 6 sprigs of tarragon, 4 sprigs fresh thyme, 1 and ½ tablespoons of Cajun Seasoning or more, Kosher Salt, freshly ground black pepper, and Cayenne pepper to own taste.
  • Add the assorted greens, chopped green onions, Ham hock, and flat-leaf parsley to the seasoned boiling water, reduce the heat and simmer the assorted greens in the seasoned water for about 1 hour.
  • Make a light honey-colored roux of the flour and peanut oil or bacon grease. Careful not to burn the roux or you will need to start the roux over.
  • In a cast-iron skillet, sauté the diced onions, diced green bell pepper, garlic, and sliced celery; sauté for 5 minutes, then add the mixture to the roux and cook for a few moments to completely soften.
  • Add the roux, the sliced Chaurice sausage, and andouille to the stockpot to cook on lower heat for about 45 minutes longer.
  • In the last stage of cooking, add Two pounds of gulf shrimp to the gumbo pot and turn off the heat. Let sit for about 8 minutes before serving to finish cooking the shrimp.
  • Serve in large gumbo bowls. Put ½ cup of rice in each bowl, and ladle generous amounts of Green gumbo over it.

Notes

 
Assorted Greens to use
  • Collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive. All soaked and cleaned

Nutrition

Serving: 01Calories: 846kcalCarbohydrates: 55gProtein: 62gFat: 43gSaturated Fat: 13gCholesterol: 336mgSodium: 2169mgPotassium: 1630mgFiber: 14gSugar: 9gVitamin A: 16502IUVitamin C: 131mgCalcium: 931mgIron: 7mg
Keyword Green Gumbo, Gumbo z'herbes
Tried this recipe?Let us know how it was!

 

 

 

 

Gumbo z’herbes is  a tricky and controversial subject to many, ask any five people who insist they know what Gumbo z’herbes is, or exactly how Gumbo z’herbes is made, and you’ll get at least 5 or more explanations of what it is, and 5 or more different authentic recipes. It's like arguing with 5 diva food artists; their way is the only way because that's the authentic way to make Gumbo z’herbes.

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5 Comments

  • Reply
    Classic Sausage Chicken and Okra Gumbo | Making great memories at your family dinner table |
    December 22, 2020 at 6:12 am

    […] Green Gumbo with shrimp – This Green Gumbo with shrimp is often said to be the finest of the gumbos and is a spin-off from the traditional Holy Thursday meal for Creole families in New Orléans. The Nine Greens are said to represent the Nine Churches visited on Good Friday in remembrance of Jesus’ walk to be crucified. […]

  • Reply
    Chris Arsole
    November 12, 2020 at 4:06 pm

    I just want to apologize for being a real jerk over a few typos. You didn’t deserve my rude behavior. Please forgive me.

    • Reply
      hmccallum
      November 13, 2020 at 6:39 am

      Thanks for the apology–No harm, no foul. I don’t mind when someone brings a typo to my attention as long as they are decent about it. Thank you for noticing. have a great day.

  • Reply
    colemangrady79
    February 26, 2017 at 5:15 pm

    I love your post. Interesting combination. I will try it and I love the history behind it as well. Thanks for sharing.

    • Reply
      Heidy L. McCallum
      March 3, 2017 at 10:31 pm

      Thank you, Carolyn, glad you enjoyed it. Have a great day!

    Leave a Reply to Chris Arsole Cancel Reply

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