This traditional Louisiana gumbo is typically served during Lent.
It’s made with loads of greens such as collards, kale, turnip greens, and spinach.
Green gumbo, or gumbo z’herbes, is a Lenten tradition in Louisiana.
Elise Bauer
Apparently for every different green you add, you will find a new friend in the coming year.
Why and odd number?
Not really sure, although I bet it has to do with old West African or French folklore.
Elise Bauer
Any you’d like.
I used collards, turnip greens, lacinato kale, curly kale and dandelion greens.
Lard, while not vegetarian, would be my second choice.
Elise Bauer
But regular vegetable oil will work, too.
The recipe below includes a Cajun spice blend that makes more than you need for this gumbo.
It adds a sweet flavor to the gumbo and will thicken it a bit, too.
Elise Bauer
Mix so there are no lumps.
Cook the roux over medium-low heat until it is the color of chocolate.
It is your choice how dark you let your roux go.
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While the roux is cooking, bring the 10 cups of water to a simmer.
Let this cook, stirring occasionally, until the vegetables soften.
Add the garlic and cook another 1-2 minutes.
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Add the bay leaves, the Cajun spice and slowly stir in the hot water.
Add the ham hock and all the greens.
If you want to add more Cajun spice, do so now.
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Cover the pot and simmer gently for 1 hour and 15 minutes.
Check the ham hock.
Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
Elise Bauer
Serve with file powder at the table.
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Elise Bauer
