Gumbo Z'herbes

5 stars based on 1 vote.
1 ratings
Rate This Recipe


  • 4 cups coarsely chopped spinach leaves
  • 4 cups coarsely chopped mustard greens
  • 4 cups coarsley chopped beet greens
  • 3 cups shredded cabbage
  • 2 cups coarsely chopped watercress
  • 1/2 cup coarsely chopped parsley
  • 2 green onions, cut into 2-inch pieces
  • 1 bay leaf
  • 8 cups water
  • 3 tablespoons vegetable oil
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 tablespoon salt
  • 1 teaspoon basil leaves
  • 1 teaspoon thyme leaves
  • 1/8 teaspoon ground allspice
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour


Combine spinach, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water in an 8-quart Dutch oven over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Meanwhile, heat oil in a 12-inch skillet over medium heat. Add celery, green pepper and garlic and cook 10 minutes. Add to greens in Dutch oven along with TABASCO® Sauce, salt, basil, thyme and allspice; simmer 40 minutes longer.

Carefully remove 6 cups cooked greens; puree in a food processor or blender in batches and return to Dutch oven.

Melt butter in a 12-inch skillet over medium heat; stir in flour until well blended and smooth. Gradually stir in 2 cups greens mixture and cook until thickened, stirring constantly. Return to Dutch oven and bring to a boil, stirring occasionally. Serve over hot cooked rice, if desired.

Makes 8 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!