Go Back

Green Gumbo

Green Gumbo (Gumbo Z'Herbes) was originally served as a meat-free alternative during Lent. This recipes makes a quick, flavorful version that includes bacon and andouille sausage.
Course Entree, Soups & Stews
Cuisine American
Level Intermediate
Main Ingredient Pork, Shellfish, Vegetable
Diet Dairy-Free, Low Sugar, Low-Carb


  • 4 ounces bacon cut chopped thick
  • 12 ounces Andouille sausages sliced 1/4 " thick
  • 3 tablespoons flour
  • 8 cloves garlic finely minced
  • 1 onion large minced
  • 2 - 3 jalapeno chilis seeds removed and minced (add less if you want it mild)
  • 8 ounces clam juice
  • 2 cups vegetable stock
  • 6 ounces okra trimmed and roughly chopped
  • 1 teaspoon celery seed
  • 1 teaspoon oregano dried
  • 1 teaspoon paprika smoked
  • 1/4 teaspoon white pepper
  • brown rice Cooked


  1. Add the bacon and andouille to a large pot and fry over medium heat, until most of the fat has rendered out and the sausage is browned. Use a slotted spoon to transfer the sausage and bacon to a plate. You should have about 1/4 cup of fat in the pot, if you have more, remove some, if you have less, add butter.
  2. Add the flour to the fat and fry, stirring frequently to make the roux. Keep frying until it reaches a golden brown color. Add the garlic and onions and fry until the onions are browned, soft and fragrant.
  3. To save time, I pulsed the greens in a food processor along with some of the stock, but if you like it more chunky you can hand chop the greens. Add the jalapenos, greens, clam juice, vegetable stock, and okra to the pot. Return the bacon and sausage, then add the celery seed, oregano, paprika and pepper.
  4. Lightly salt the gumbo. It should be a little less salty than you think it should be since some of the water will evaporate as it cooks. Cover and simmer over medium low heat for 40 minutes, or until the greens are tender and the green gumbo is thick and flavourful.
  5. Serve the green gumbo over hot rice with hot sauce. 



I used 1 bunch of lacinato kale, 1 bunch beet greens, mustard greens, and some carrot and celery leaves