Gumbo z’herbes or popularly known as green gumbo, is a special variety of gumbo traditionally made as a vegetarian dish. But lately, we may incorporate meat into this dish. So, let’s teach you how to make a classic gumbo z’herbes but with a twist!

This delicious gumbo is going to be one of your absolute family favorites, coming together with very particular, traditional Cajun flavors. So, let’s get into cooking.

You can learn tons of interesting things you never knew about gumbo if you click on this and read the article posted right here!

Homemade Gumbo Z’herbes (green gumbo) Recipe With Greens, Sausages, And Ham!

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Recipe by SpiceRally


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Our version of gumbo z’herbes combines nine types of greens with fresh and juicy vegetables. You can adjust the greens as desired and serve this dish warm with fluffy, steamed white rice. You can make it one hundred percent vegetarian or add sausages or other meat as desired.

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  • Spices & Herbs
  • 1 tbsp 1 Cajun seasoning

  • 1/2 tsp 1/2 Cayenne pepper (optional)

  • 2 cloves 2 Garlic (finely chopped)

  • 1/2 tsp 1/2 Parsley (freshly chopped)

  • 2 2 Bay leaves

  • Other ingredients
  • 1 cup 1 Peanut oil

  • 1 1/4 cups 1 1/4 All-purpose flour

  • 1 cup 1 Yellow onion (diced)

  • 1 cup 1 Green bell pepper (chopped)

  • 1 cup 1 Celery (diced)

  • 10 cups 10 Vegetable stock (low-sodium)

  • 1 bunch 1 Mustard greens (stemmed, chopped)

  • 1 bunch 1 Collard greens (stemmed, chopped)

  • 1 bunch 1 Swiss chard (stemmed, chopped)

  • 1 bunch 1 Turnip greens (stemmed, chopped)

  • 1 cup 1 Butter Leaf lettuce (chopped)

  • 1 cup 1 Green cabbage (chopped)

  • 3 oz 3 Baby spinach

  • 2 oz 2 Baby arugula

  • 2 oz 2 Watercress

  • 1 lb 1 Andouille sausage (sliced)

  • 1 tsp 1 File powder

  • 1 tsp 1 Kosher salt (more to taste)

  • 4 cups 4 White rice (cooked)

  • Equipment
  • 1 1 Stockpot (large)

  • 1 1 Saucepan

  • 1 1 Whisk (small)

  • 1 1 Wooden spoon


  • To start, brown the sausage slices by frying them in a pan heated with some oil. Once the sausages are browned, transfer them to a plate and set aside.
  • Then, to make the roux, keep your stockpot over medium heat and add oil to it.
  • Once the oil is heated through for about one to two minutes, gradually add the flour and stir to combine.
  • Decrease the heat to medium-low and cook the roux, stirring constantly using the whisk. Keep cooking your roux until it goes from being slightly brown to the color of melted milk chocolate. The darker the roux, the more tasty your gumbo will be. Keep a close eye, and don’t let the roux burn. You’ll most likely take around 20 minutes to prepare the perfect roux.
  • Now decrease the heat to low and add onion, garlic, celery, bell pepper, and parsley to it. Cook until the vegetables are soft and well incorporated with the roux.
  • Next, add in the browned andouille sausages and mix well. Then add the vegetable stock, along with Cajun seasoning, bay leaves, cayenne pepper, and salt. Stir well, increase the heat to medium-high and bring the liquid to a simmer.
  • Then, reduce the heat to medium and add the greens one by one. Mix well to combine and continue cooking the gumbo for 55-60 minutes.
  • Once your gumbo reaches the preferred texture, do the taste check and add more seasonings like salt, cayenne pepper, or Cajun seasoning as needed. Add file powder by the end of the cooking process and mix well.
  • Serve warm with rice, topping with a dash of hot sauce if desired!

Tasty Notes By SpiceRally

  • Skip the sausages if you prefer making a one hundred percent vegetarian gumbo z’herbes recipe.
  • You can use any variety of smoked sausage if you don’t specifically have Andouille. Try turkey sausage, Chorizo, Bratwurst, or even other types of beef and pork sausage for a different flavor.
  • If you can’t find all the green mentioned in our recipe, proceed with what you have. But try to stick to at least 6-7 greens as much as possible to get the authentic taste of this dish.
  • Try other types of meat like beef brisket or ham if you need to make your green gumbo meatier.

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