Chloé’s Vegan Gumbo Z’herbes

Often referred to as “the queen of all gumbos,” this Louisiana Creole dish is made with whatever greens are fresh and readily available, and a variety of meats. Recipes generally call for between five and fifteen varieties, and tradition says that an odd number should always be used. Vegetarian versions, like this vegan one — created by Chloé Landrieu-Murphy for Cooks Without Borders — are traditional for Fridays during Lent, when many Louisiana Catholics forego meat. 

[Read Landrieu-Murphy’s story about gumbo z’herbes.]

Commercial Cajun spice blends vary in ingredients and spice level. We recommend trying this recipe with our simple homemade blend (recipe below). 

Serves 10.

Ingredients

½ cup vegetable or canola oil

½ cup all-purpose flour

1 medium onion, diced