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    You are in: Home / Recipes / Gumbo Z'herbs or Gumbo Verte Recipe
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    Gumbo Z'herbs or Gumbo Verte

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    0 mins

    12 mins

    Chef #208121's Note:

    A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time.

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    Serves: 32



    Units: US | Metric


    1. 1
      To smoke mushrooms: take med sized mushrooms, trim stem and place in pan in smoker for 45 minutes.
    2. 2
      To cook red beans: sort and rinse beans. Place in pot Cover with water and cook for about 1 to 2 hours. Save the water to use in the gumbo.
    3. 3
      Using a large heavy pot heat the olive oil over med high heat then add the flour and make the roux by stirring until the flour becomes peanut butter color.
    4. 4
      Add the onion, bell pepper, and celery as soon as it does then sauté until tender, browning a bit and starting to stick. Add the shallots, garlic, herbs, salt, and peppers. Stir often for about 5 minutes.
    5. 5
      Boil the water in a large soup pot. NOTE use the bean water also.
    6. 6
      Chop 1 inch squares of collards and cabbage then boil until tender. Add the turnip greens, mustard greens and green onions and return to a boil.
    7. 7
      Coarsely chop mushrooms. Add it to the roux mixture and cook for 2 minutes.
    8. 8
      Carefully stir the roux mixture into the simmering greens and bring to boil.
    9. 9
      Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off.
    10. 10
      Serve over rice.
    11. 11
      Serving size based on 1 cup.

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    Nutritional Facts for Gumbo Z'herbs or Gumbo Verte

    Serving Size: 1 (254 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 157.5
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 487.6 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 3.4 g
    Sugars 2.2 g
    Protein 4.0 g

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