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    You are in: Home / Recipes / Gumbo 'Zerbes Recipe
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    Gumbo 'Zerbes

    Gumbo 'Zerbes. Photo by Jenny Sanders

    1/1 Photo of Gumbo 'Zerbes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Jenny Sanders's Note:

    A traditional Louisiana gumbo, and a wonderful way to use up bits of greens from the garden, or the grocery. Use things you used to throw away - radish tops, turnip tops, beet greens - and discover how very good they actually are.

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    Units: US | Metric


    1. 1
      Wash the greens, roll them up and shred them finely, and measure them.
    2. 2
      Steam them in the water that clings to them.
    3. 3
      Set them aside, with any cooking liquid from them.
    4. 4
      Mix the peeled chopped onion with the seasonings.
    5. 5
      Set aside.
    6. 6
      Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
    7. 7
      Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
    8. 8
      Slowly stir in the stock.
    9. 9
      If using leftover rice, break it up and stir it in.
    10. 10
      Bring to a boil and simmer for 15 minutes.
    11. 11
      Add the greens, heat through, and serve.
    12. 12
      If using rice freshly made for this dish, omit adding the rice to the gumbo.
    13. 13
      Put some in each bowl and serve the gumbo over it.
    14. 14
      (Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on March 02, 2003


      Yum! We used Mustard, Collard and Chard for this and it turned out great! I look forward to making this again.

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    • on June 16, 2012


      Great recipe, thanks for posting! I used leftover rice and the chard I wasn't thrilled to get in my farm share this week, and got a tasty meal! Like Roosie I added a bellpepper that needed to be used up, and a bit of garlic (just because I love it so) I'll be making this again.

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    • on February 28, 2005


      I did modify this a little, but its a great recipe and very versatile (as most gumbos are!). We added some meat- some smoked ham, a small tiliapia fillet and a couple slices bacon. We also used a red bell pepper and quite a few cloves of garlic. I used organic red russian kale and this was just a wonderful way to use the greens. I think this would also be great with a stronger green like mustard. I used the spices called for and also added about a tsp of Emeril's Essence Creole Seasoning Emeril's Essence Creole Seasoning. We also used beef stock rather than vegetable (I used Better than Boullion, and kept it light though). I used brown rice for the rice as well. So, I hope you don't mind all the modifications we made- it made a fantastic dinner. I am always buying greens and then struggling to figure out how to use them. This is a great twist on gumbo and a great way to get the nutrients from the greens. We served with sour cream and Crystal hot sauce- I enjoyed mine with a little extra sharp cheddar. Just great. A keeper! Thank you for another winner, Jenny!

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    Nutritional Facts for Gumbo 'Zerbes

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 406.9
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 1.8 mg
    Total Carbohydrate 62.9 g
    Dietary Fiber 1.5 g
    Sugars 1.6 g
    Protein 5.6 g

    The following items or measurements are not included:

    vegetable broth

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