Green gumbo (Gumbo z'herbes) from The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present by Richard Collin and Rima Collin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • TrishaCP on June 10, 2014

    Traditionally a Lenten dish, this is actually a perfect recipe any time of the year when greens are plentiful and beautiful (including carrot, turnip, radish, and beet tops). I used a combination of collards, mustard greens, beet greens, radish tops, parsley, and scallions. I didn't have a ham bone, so just used ham stock in place of water and that worked fine. This was immensely flavorful and tasted better the second day. However, you do have to be ok with eating thoroughly cooked (soft) greens to enjoy this.

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