No ImageGreen Gumbo

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  1. [email protected]

    Awesome dish I had a dream of this type of soup and I made it it turned out bomb.

  2. Sandy Futch

    I have lots of sassafras trees here in Kentucky. Can’t fine File. Can’t a make my own?

  3. Brooklyn

    I’m excited to make this! Do you think I could allow the gumbo to simmer in the crockpot after making the roux on the stove?

  4. Kathy

    made it twice already. love this!


  5. Dave

    WOW!!!!! Absolutely stunning. Minor variations: (1) All seafood: 2 lbs fresh shrimp and 1 can of crab meat; (2) instead of 10 cups of water 4 cups of the 10 were vegetable broth (needed room in fridge); (3) doubled Hank’s perfect spice. (4) greens were spinach, kale (spines removed) turnip greens, mustard greens, and collard greens. Best soup I ever made and the best think I have tasted period in a while. Will definitely be making this again and again and again. Thanks Hank!!!!


  6. Shirley

    Jeremy…my family is Creole and Gumbo Zav is authentic…I don’t know if Ms. Leah Chase is still living, but visit Dooky Chase Restaurant in New Orleans…she will validate this recipe…in fact you can google Ms leah with green gumbo and you will find her version to be similar…blessings Shirley

  7. tess

    OMG this sounds so yummy! one thing though,dont discard the ham,save for making bone broth.

    • Elise Bauer

      Hi Tess, if you’ve already cooked the ham hock for a long time in the gumbo, the goodness will have cooked out of it so it won’t be useful for making bone broth.

  8. Jeremy

    I’m from south Louisiana and this is NOT a traditional Louisiana gumbo. I’m sure it is delicious but this isn’t something you would find in a Cajun kitchen. In fact, I’ve never heard of “green gumbo”. A traditional gumbo does not have “greens” or “ham” in it!

    • Tom Cottam

      Not so. There are many versions of gumbo , including green gumbo which as the author explained was and may still be prepared during lent for those who are not eating meat. Just because one has never heard of the dish does not mean that it is not “authetic.” Could mean that one has been sheltered from a culinary perspective.

    • Charlesy

      I have never heard of a Green Gumbo.

    • Shawnie

      Its called gumbo z-herbs…or green gumbo
      This is not traditional gumbo, but we do celebrate it in new Orleans..

      Just research it

    • FisbinRosie

      This absolutely is a gumbo just a different style. The queen of Creole cooking Leah Chase the owner of Dookie Chases restaurant in NO makes a recipe similar to this. It is made during Lent. Check out the recipe.

  9. I burn salads

    So… where in the world do you find andouille sausage? (I’m in Western Canada, if it helps). Is it similar to the andouille sausage they make in France, or something else entirely?
    Also, what is file powder?
    Also also, wondering about the strong French (from France) influence in many recipes on this blog (not this particular recipe, obviously, but a lot of others). Lots of them remind me of my French parents’ cooking. Does Elise have French origins?
    Anyway, I love this website.

    • Elise

      A different Elise (from TX, Hi y’all). Andouille is a course, smoked pork, sausage. Sometimes made from ham. I’ve made plenty of gumbos & if you cannot find andouille don’t worry. Any good quality smoked pork sausage will work. If you can find a garlic one, even better. (Andouille is awesome though, if you can find it)

    • Elise Bauer

      Hi “I burn salads”! Do a google search for “Aidells Andouille Sausage” to find. It is different than the andouille sausage they make in France. File powder is ground sassafras leaves, which is used as a thickener in many gumbos. Okra will also thicken gumbo. As for the French influence? My partner is from Provence, and he often provides inspiration for the recipes we develop. Thanks for your comment!

  10. Aileen

    looks delicious!! Cant wait to surprise my boyfriend with this, he loves meaty stews :) is the ham hock supposed to be fresh or smoked?? I got a fresh one at the market but the comment in the recipe about the hock being salty made me wonder. Does it matter either way?
    Thanks so much for supplying us with all your wonderful recipes!
    Greetings from Germany !

  11. Melissa

    Also okra is used as a thickener, many southerners would cook it so long it was no longer visible. Melissa

  12. Melissa

    I too have wondered why okra is not in the green gumbo because the African word for okra is gumbo. Maybe because it is not in season during Lent? I am from Louisiana.

  13. Beverly

    I made this green gumbo last month and it was delicious. I substituted turkey wings for the pork hocks and used mustard, turnip, and collard greens. I also fried hot water cornbread to go with it. It was so good.

  14. andrea

    I am vegan and i went shopping and am making this tonight for dinner…soo excited! However just curious i cant do okra and i do not have filé powder…will this be bad for my gumbo??

  15. Jacob

    Wow, looks like a great way to use up all the greens from my garden. I’m not too familiar with celery seed though, is it supposed to be used whole or ground for the spice mix? Thanks

    Celery seeds are very tiny, so you just toss them in whole. ~Hank

  16. Chris

    I made a version of this last winter using a link of Savoie’s smoked sausage and two smoked turkey wings. When the wings were done, I removed the meat from the bones and added it back. That mildly smoked turkey went great with the gumbo and did not generate the scum that ham hocks sometimes do.

    My experience suggests this dish is mainly a New Orleans thing. Many folks in the other parts of La have never had it or (often) heard of it.

    • Sandra

      Gumbo z’herbes is indeed a NOLA thing along wirh pickled rib tips, Creole, not Cajun, seasoning, calas, hot sausage po’ boys. Cooking in NOLA can often be identified by neighborhood even. Many NOLA and Treme specialties are unheard of outside of the city and/or neighborhood. Many dishes indigenous to NOLA are inaccurately attributed to Cajun cooking ; however, Cajun isn’t the only food with a distinct legacy in LA.

  17. Shari

    I have a GF pot of this on my stove right now, nearly done simmering. I just tasted it and it is heavenly! For the person asking about flours for a GF roux, I used half sorghum and half millet flours. Next time I’d like to try it with sweet potato flour.

    Also, it really is a simple recipe, it just takes a little time to make. Perfect for a Sunday afternoon. I gave my kids a big dishpan of clean water and they had fun bathing the greens while I prepped everything else.

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