Gumbo z’herbes from Toni Tipton-Martin’s ‘Jubilee’
By Leslie Brenner
It’s the time of year, in Louisiana and areas adjacent, for gumbo z’herbes — a greens-forward bowl of goodness that reflects the West African, Native American and European influences of the region.
Two years ago, Cooks Without Borders’ friend Chloé Landrieu-Murphy wrote about the dish in one of our favorite stories. Here’s how she characterized it:
“Often referred to as “the queen of all gumbos,” its name is a Creole dialect contraction for gumbo aux herbes, meaning “gumbo of greens.” (It’s also known as “green gumbo.”) Earthy, delicious and comforting, it is built like other gumbos, but it also includes an entire garden’s worth of leafy greens.”
The dish has a fascinating background. The name gumbo z’herbes (pronounced gumbo zairbz) is a Creole contraction of the French gumbo aux herbes, so called because it contains multitudinous greens. It comes out of a Southern Louisiana tradition of cooking and eating green gumbo during Lent, the 40 days leading up to Holy Thursday. During that period, many observant Catholics abstain from eating meat on Fridays, and many gumbo z’herbes are vegan. But not all are; the one shown above, from Toni Tipton-Martin’s 2019 book Jubilee: Recipes from Two Centuries of African American Cooking, is chockablock with brisket, ham and sausage.
If you happen to live in New Orleans (or are headed there for a visit) and you’re lucky enough to snag a table, you can experience the most famous rendition of the dish in the universe. That would be the one served at Dooky Chase’s Restaurant, the beloved Tremé landmark presided over for more than 70 years by the late great chef Leah Chase. Yep, the Queen of Creole Cuisine, as chef Chase was known, conceived the queen of all gumbos.
The restaurant, which began life in 1941 as the sandwich and lottery ticket shop of her parents-in-law, Emily and Edgar “Dooky” Chase, Sr., has been serving green gumbo on Holy Thursday for eons. On that day it drops its regular menu in favor of gumbo z’herbes, fried chicken and cornbread muffins, inevitably drawing a huge crowd. (Interested? Call and have your name added to the waiting list for April 6.)
Gumbo des Herbes made from a recipe adapted from ‘The Dooky Chase Cookbook’
Dooky Chase’s gumbo z’herbes is loaded with greens, of course (usually nine, including including mustard greens, collards, turnip greens, carrot tops, beet greens, spinach, cabbage, lettuce and watercress), as well as a whole lot of meat — two kinds of sausages, smoked ham, beef brisket and veal brisket.
Like most green gumbos, it also includes filé powder (powdered sassafras), a traditional Choctaw ingredient. In that way it is distinct from okra-based gumbos. (Okra is only in season in Louisiana from June through the first frost.) Interestingly, etymologists disagree about whether gumbo gets its name from kombo (the Choctaw word for filé) or gombo (the word for okra in several West African languages).
Gumbo z’herbes always starts with a mountain of greens.
Happily, you can make an outstanding gumbo z’herbes at home; Tipton-Martin’s recipe is a great introduction. Or dive in full-force and make the one from Leah Chase’s The Dooky Chase Cookbook. The restaurant’s current chef, Edgar “Dooky” Chase IV (Leah’s grandson), gave us permission a couple years ago to share the recipe, and he helped me find a substitute for one of its ingredients, hot chaurice (a fresh sausage), for our adaptation.
RECIPE: Dooky Chase’s Gumbo des Herbes
Some gumbo z’herbes start with a roux; others don’t. Most contain Louisiana’s “holy trinity” — chopped onion, green bell pepper and celery. (Dooky Chase’s contains onion and garlic instead.)
What all gumbo z’herbes have in common is a prodigious amount of leafy greens: Count on a lot of washing, trimming and chopping. Once they’re braised (save the pot liquor!), they’re either coarsely chopped (as in Tipton-Martin’s) or puréed (Dooky Chase’s).
Vegan versions go both ways, too. The one our friend Chloé created for CWB leaves the greens roughly chopped, which gives it nice texture.
Chloé Landrieu-Murphy’s vegan gumbo z’herbes
RECIPE: Chloé’s Vegan Gumbo Z’herbes
Whichever way you go, consider this: It is said that the number of different greens you use in your gumbo z’herbes represents the number of friends you’ll make in the coming year, and an odd number is good luck.
Wishing you many new friends this year, a delicious green gumbo and an armful of four-leaf clover’s worth of good luck!
If you enjoyed this story, we think you’ll like:
