Monday, May 21, 2012

I must admit that my immediate family only made Gumbo with a ton of meat in it.  Matter of fact, that's how everyone I ever personally knew made it lol! Well, since my husband and I have embarked on this very little meat lifestyle change, I decided to try this Gumbo Z'Herbes. I first heard about this type of Gumbo several months ago when I was watching a Leah Chase interview. I became intrigued that you could make a gumbo mostly out of green veggies.


1 lb Kale
1 lb Collard Greens
3 lbs Spinach
1/2 teaspoon cayenne
1 tablespoon black pepper
2 bay leaves
1/2 teaspoon thyme
Creole Seasoning
1 lb Turkey Necks
1 bunch green onions, finely chopped
3 cups chopped yellow onions
1 garlic clove, minced
2 teaspoon of white vinegar


1/2 cup vegetables oil
3 tablespoon flour 


Boil turkey necks with 2 cups of yellow onions, until meat is extremely tender.  Put all greens in a large, deep pot and add enough water to cover. Add cayenne, black pepper, bay leaves, thyme, and Creole seasonings. Boil until greens are tender. Drain and reserve cooking liquid.

Once greens are well drained, chop them up in blender.  Next, make roux with the oil and flour. When roux is a warm brown color, add a cup of yellow onions and garlic, and cook until onions are soft. This takes about 4 minutes. Add a few pieces of the boil turkey necks for a few more minutes.  Combine roux mixture with the cooking liquid from the greens in a large pot, cook on a medium heat.  Add green onions and cook for 30 minutes.  Add all of the greens, the rest of turkey necks(juice included), white vinegar and continue to simmer for 2 hours.



  1. I can use the collards in my garden. Question: I'm not going to make as much, do you think I can put 1/2 the roux mixture in the greens. I'm going with 1/2 pound of green, 1 pound of spinach and 1 pound of kale.

    1. Yes using 1/2 roux should be fine. Just make sure you season it to your personal taste. Let me know how it turns out!

  2. Add the vegetable oil to a pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and green peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes.

    sorry for the late response!