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I have made this recipe 3 times..each time I add more meat. Instead of 1 pack of the sausage I add 2 and cut up a rotisserie chicken … I’m hooked
Louisiana native but had never seen this style of gumbo. It’s now in our regular rotation of red beans, chicken creole and traditional gumbo. Recipe is great as is and also very flexible. Adding chopped turnips this time to try it with a little more bulk. Have shared with multiple people and they were all wary but now devotees:)
I found this recipe on Pinterest and my mouth began to water immediately. I love vegetables! I hopped in my car and drove to the store to purchase the ingredients. Got home and prepared the Green Gumbo and it was AMAZING!!! Can’t wait to eat leftovers for lunch today.
Delicious! I rarely comment on anything on the internet but I just had to. I did cut back on the cayenne a tad but it’s delicious!
It’s amazing! I had this gumbo in a local restaurant and immediately came home and tried to find a recipe based on what I had for lunch….this is it! New Orleans born and raised and just had this for the first time…I’m hooked.
I will be making this !
This is my absolute favorite dish. We grew up on it. My mother is from New Orleans. It was not a soup for us but a stew. We ate it over rice. So many variations … basically use what you have on hand. Also, I’ve used water and broth.
Awesome dish I had a dream of this type of soup and I made it it turned out bomb.
I have lots of sassafras trees here in Kentucky. Can’t fine File. Can’t a make my own?
Hi, Sandy! I don’t see why you couldn’t! Here’s an article I found on making your own file powder. Hope it helps!
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?
Hi Brooklyn, sure, that should work!
made it twice already. love this!
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!!!!
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
OMG this sounds so yummy! one thing though,dont discard the ham,save for making bone broth.
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.
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!
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. https://louisiana.kitchenandculture.com/recipes/leah-chases-gumbo-zherbes
Its called gumbo z-herbs…or green gumbo
This is not traditional gumbo, but we do celebrate it in new Orleans..
Just research it
I have never heard of a Green Gumbo.
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.
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.
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!
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)
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 !
Also okra is used as a thickener, many southerners would cook it so long it was no longer visible. 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.
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.
I’m so glad you liked it Beverly!