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small cups of deep green gumbo z'herbes arranged in a wide horizontal line on a dark table, glossy greens and slices of smoked sausage in rich broth, a spoon resting nearby, warm low light, shallow depth of field, landscape orientation

Gumbo Z'herbes

A warm, broth-based gumbo served in small cups and packed with slow-cooked greens, smoked sausage, and dark roux.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 0.33 cup vegetable oil
  • 0.33 cup all-purpose flour
  • 1 onion diced
  • 1 bunch collard greens chopped
  • 1 bunch mustard greens chopped
  • 4 cups spinach
  • 8 oz smoked sausage sliced
  • 6 cups chicken broth
  • 2 tsp Creole seasoning

Method
 

  1. Make a dark roux by cooking the oil and flour over medium heat, stirring constantly until deep brown.
  2. Add the onion and cook until softened, then stir in the Creole seasoning.
  3. Pour in the broth and bring to a simmer, whisking out any lumps.
  4. Add all the greens and the smoked sausage, then simmer gently for about 45 minutes until the greens are silky.
  5. Taste and adjust the seasoning, then ladle into small cups to serve as a starter.

Notes

Traditionally made for Holy Thursday, but it's a soul-warming starter any time of year.