Gumbo Z'herbes (Green Gumbo)
A deep green New Orleans gumbo of mixed leafy greens in a nutty brown roux, served over rice, with no meat at all.
- Time1 hr 15
- LevelMedium
- Costabout £4.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice and cook it in plenty of boiling water for 12 minutes. Drain and keep warm.
12 min - 2
For the roux, heat the oil in a large heavy pot over a medium heat. Whisk in the flour and stir constantly for 8 to 10 minutes, until it turns the colour of milk chocolate. Do not stop stirring or it will burn.
9 min - 3
Add the onion, celery and green pepper. Cook for 6 minutes until soft, then add the garlic for 1 minute.
6 min - 4
Add the spring greens, kale and stock. Stir in the thyme, allspice, cayenne, bay leaves and salt. Bring to the boil, cover and simmer for 30 minutes.
30 min - 5
Add the spinach, rocket, spring onions and parsley and simmer for 10 minutes more.
10 min - 6
Remove the bay leaves. Use a stick blender to blitz half the gumbo, leaving some texture. Taste and adjust the seasoning.
- 7
Ladle over the rice and serve with extra cayenne for anyone who likes it hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.