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
Chlóe Landrieu-Murphy’s Vegan Gumbo, served with rice / Photograph by Chloé Landrieu-Murphy for Cooks Without Borders
½ cup vegetable or canola oil
½ cup all-purpose flour
1 medium onion, diced
3 medium stalks celery, diced
1 bell pepper (any color?), diced
4 cloves garlic, minced
2 tablespoons Cajun seasoning blend (recipe below, or store-bought)
3 pounds assorted greens, washed well and roughly chopped: any combination of collards, kale, chard, turnip greens, watercress, dandelion greens, spinach, beet greens, arugula, mustard greens, carrot tops
10 cups vegetable broth
3 bay leaves
Salt
Rice for serving
Sliced scallions for garnish
Filé powder for serving (optional)
Louisiana-style hot sauce (such as Crystal or Tabasco) for serving
Instructions
1. Make a roux: In a large heavy pot or Dutch oven, heat the oil over medium heat until it shimmers. Sprinkle on the flour, and whisk it in till the mixture is smooth. Turn heat to low, and cook the roux slowly, stirring frequently with a wooden spoon so it doesn’t burn, until it’s the color of milk chocolate, about 30 or 40 minutes.
2. Add the onions and celery, raise the heat to medium-low and cook for 3 minutes, then add the bell pepper and continue cooking until the vegetables have softened, about 3 more minutes. Add the garlic and cook another minute. Stir in the Cajun seasoning, then add the greens, vegetable broth and bay leaves.
3. Bring to a boil, then reduce heat to low and simmer, covered, until the greens are rich and deeply flavored, about 1 ½ to 2 hours, depending on the greens. Taste and adjust seasoning, adding salt as necessary. Serve on rice, garnish with scallions and serve with filé powder and Louisiana hot sauce.
Cajun Seasoning Blend
Makes slightly more than 2 tablespoons.
Ingredients
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Generous ½ teaspoon cayenne
Instructions
In a small bowl, combine the paprika, black pepper, salt, garlic and onion powders, oregano and cayenne.
Chloé's Vegan Gumbo Z'herbes
Ingredients
- ½ cup vegetable or canola oil
- ½ cup all-purpose flour
- 1 medium onion, diced
- 3 medium stalks celery, diced
- 1 bell pepper (any color?), diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning blend (recipe below, or store-bought)
- 3 pounds assorted greens, washed well and roughly chopped: any combination of collards, kale, chard, turnip greens, watercress, dandelion greens, spinach, beet greens, arugula, mustard greens, carrot tops
- 10 cups vegetable broth
- 3 bay leaves
- Salt
- Rice for serving
- Sliced scallions for garnish
- Filé powder for serving (optional)
- Louisiana-style hot sauce (such as Crystal or Tabasco) for serving
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Generous ½ teaspoon cayenne
Instructions
- Combine the Cajun seasoning ingredients in a small bowl. Measure out two tablespoons and set aside; save the rest for another use.
- Make a roux: In a large heavy pot or Dutch oven, heat the oil over medium heat until it shimmers. Sprinkle on the flour, and whisk it in till the mixture is smooth. Turn heat to low, and cook the roux slowly, stirring frequently with a wooden spoon so it doesn’t burn, until it’s the color of milk chocolate, about 30 or 40 minutes.
- Add the onions and celery, raise the heat to medium-low and cook for 3 minutes, then add the bell pepper and continue cooking until the vegetables have softened, about 3 more minutes. Add the garlic and cook another minute. Stir in the Cajun seasoning, then add the greens, vegetable broth and bay leaves.
- Bring to a boil, then reduce heat to low and simmer, covered, until the greens are rich and deeply flavored, about 1 ½ to 2 hours, depending on the greens. Taste and adjust seasoning, adding salt as necessary. Serve on rice, garnish with scallions and serve with filé powder and Louisiana hot sauce.