5 from 2 votes
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
Prep Time
30 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 15 mins

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

Course: Main Course
Cuisine: Creole
Keyword: Green Gumbo, Gumbo z'herbes
Servings: 10 People
Author: hmccallum
  • 1 gallon Chicken stock
  • 3 - 4 pounds 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 all soaked and cleaned
  • 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
  1. 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.

  2. Bring one gallon of water 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, boil the assorted greens in the seasoned water for about 1 hour.

  4. In a cast-iron skillet sauté the diced onions, diced green bell pepper, garlic, and sliced celery; sauté for 5 minutes.

  5. 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.

  6. Add the sautéed vegetables, roux, the sliced Chaurice sausage, and andouille to the stockpot to cook for about 45 minutes longer.

  7. In the last stage of cooking add 2 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.