The scent of fresh greens (cabbage, spinach, chard, and kale, to name a few) simmering on the stove. And with just one bowl of Gumbo Z’herbes filled with roux, you’re praying for a second helping.
Steaming bowl by Gumbo Z’herbes (All photos: George Graham)
As in most culinary cultures, religion has an influence on Southern Louisiana dishes with gumbo z’herbes as an example. In the predominantly Catholic region of Acadiana, meat is consumed in moderation during the fasting season leading up to Easter, and “herb gumbo” has become a substitute commonly served on Good Friday. African callaloo and French herb botaji are similar dishes rooted in religious origin.
Over the years, gumbo z’herbes have become a delicious addition to every Louisiana chef’s gumbo repertoire because it’s a clever way to turn an inexpensive root vegetable into a delicious dish. These days, it’s also common to see a tall pot of fall in the fall made with smoked andouille, cured ham, and tasso for heartwarming fare.
Many of Louisiana’s great chefs—my friend Marcel Bienvenue is at the top of the list—have their own unique way of making bamboo florets. And though recipes vary, it should always be an assortment of tossed bitter greens (an odd number of greens fortunately) along with a roux base that adds that unmistakable depth of flavor.
Swiss chard – One of the most nutritious vegetables around and is used in many Cajun recipes.
My wife Roxanne and I have been experimenting with Swiss chard recently and it has become a vital part of our z’herbes bamboo bowl. We fell in love with it for two reasons. First, it is healthy. Research shows that chard leaves are full of antioxidants with an acidic property that lowers blood sugar. And just as importantly, chard is full of flavor and when cooked into this green okra, the bitterness melts away, transforming into a subtle sweetness.
If done right, you won’t miss the meat with this vegan okra.
Jumbo zherbis
total time
Make sure to have fresh (not frozen) vegetables for this recipe. You can serve it as a soup or as a traditional (and delicious) kebabeh with the addition of cooked rice. Many Louisiana people pronounce this savory dish “gumbo zab,” which rhymes with “lab.” But whatever you call it, just don’t call me late to the dinner table.
Recipe by: George Graham – AcadianaTable.com
Serve: 4 to 6
ingredients
- 1 bunch of fresh spinach leaves
- 1 bunch of fresh cabbage
- One bunch of fresh Swiss chard
- 1 bunch of fresh cabbage
- 1 packet of fresh mustard
- 2 cups of fresh green lettuce
- 1 cup of chopped parsley
- 1 cup yellow onion, cut into cubes
- 1 cup green pepper, cut into cubes
- 1 cup chopped red pepper
- 1 cup celery, cut into cubes
- 2 tablespoons of minced garlic
- 6 cups vegetable broth
- 4 tablespoons dark roux, such as Rox’s Roux
- Kosher salt and freshly ground black pepper
- Acadiana Table Cajun Seasoning Mix, see recipe here
- 6 cups Louisiana Long Grain White Rice, cooked like supreme
- 1 cup green onion cubes
- File powder
directions
- Wash the dirt off the greens and trim the leafy greens off any tough stems. Chop the greens into large chunks and place in a large cast-iron saucepan with a heavy lid. Add all the other vegetables and herbs and cover with the vegetable broth. When the pot begins to boil, add the roux, reduce heat to a simmer, then cover. Stir occasionally and cook for about an hour, until the vegetables have wilted and the flavors have melded together.
- Add salt, black pepper, and Cajun seasoning to taste and serve over cooked white rice, sprinkled with diced green onions and a light sprinkle of filet powder.
notes
3.5.3217
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