Green Gumbo


  • 1 cup peanut oil, lard or other vegetable oil
  • 1 cup flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning (see below)
  • 1 ham hock (optional)
  • 10 cups water
  • 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
  • Salt
  • 1 pound smoked andouille sausage (optional)

Cajun Spice Blend

  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoons garlic powder
  • 2 tablespoons sweet paprika


  1. Make the roux; heat the cup of peanut oil or lard over medium heat for a minute or two and then stir in the flour; mix so there are no lumps
  2. Cook the roux over medium-low heat until it is the color of chocolate; watch for burning
  3. While the roux is cooking, bring the ten cups of water to a simmer
  4. When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium (let this cook, stirring occasionally, until the vegetables soften)
  5. Add the garlic and cook another 1-2 minutes
  6. Add the bay leaves, the Cajun spice and slowly stir in the hot water
  7. Add ham hock and greens, covering the pot and letting it simmer for one hour and fifteen minutes
  8. Remove meat from ham hock bones, chop and return to pot (if hock is not ready yet, keep simmering and then do this process)
  9. Once the hock is ready, add the andouille sausage and cook for another 15 minutes



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