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Lenten Treat? --- Gumbo Z'herbes


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Lenten Treat? --- Gumbo Z'herbes

speyerer | | Feb 21, 2008 11:51 AM

Does anyone fix Gumbo Z'herbes during Holy Week? I am the only one in my family who enjoys this traditional Roman Catholic dish.

My Mère (grand-mother), Louise Egan (1883 – 1955) cooked gumbo z'herbes on either Holy Thursday or Good Friday. in New Orleans. There should be no meat or seafood in gumbo z'herbes. There are however, some non-traditionalists that use bacon and pork as seasoning.

Does your family have a special pre Easter meal?

Gumbo Z'herbes
Serves: 20


• 1 vegetable oil to just cover bottom of pot (2-3 Tablespoons)
• 2 medium onions finely chopped
• 4 cloves garlic finely chopped
• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch spinach
• 1 bunch green onions
• 1 bunch flat leaf parsley
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch radish tops
• 1 bunch dandelion greens
• ½ head green leaf lettuce (not iceberg)
• ½ head cabbage
• 2 small turnips, peeled and cubed
• 2 cups dry white wine
• - water to cover
• 3 teaspoons Creole Seasoning

Note: The name is a contraction of "gumbo aux herbes." As the name implies, it's made with greens, and it's very different from any other kind of gumbo.
The more different greens, the better the gumbo z'herbes.
Another tradition is that you must have an odd number of greens in there for luck, and that whatever the number is will be duplicated during the year in the number of new friends you'll make.


1. Wash the greens and drain well.
2. Cut out the stems center ribs from the greens.
3. Tear the greens into small pieces.
4. In a black cast iron pot, add enough vegetable oil to cover the bottom of the pot and heat the oil until it is hot..
5. Sauté the onions and garlic until soft.
6. Add the greens and the cubed turnip.
7. Add the water and wine to cover.
8. Add the seasonings and bring pot to a boil over medium heat.
9. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours.
10. Serve greens hot with their cooking liquid or "pot likker”.

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