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Gumbo Z'herees

Yield 1 gallon


  • 1 pound collard greens, cleaned and chopped
  • 1 pound turnip greens, cleaned and chopped
  • 1 pound spinach, cleaned and chopped
  • 1 bunch watercress, cleaned and chopped
  • 1 bunch carrot tops, cleaned and chopped
  • 1 bunch fresh parsley, chopped
  • 1 small cabbage, chopped
  • 1/2 bunch green onions, chopped
  • 1 gallon water
  • 1/4 cup shortening
  • 1/4 cup all-purpose flour
  • 1 large onion, chopped
  • 1 pound fully cooked ham, diced
  • 1/2 pound smoked sausage links, cubed
  • 2 bay leaves
  • 1 teaspoon dried whole thyme
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground allspice
  • Hot cooked rice

How to Make It

  1. Combine first 9 ingredients in a large stock pot; bring to a boil. Reduce heat; simmer, uncovered, 2 hours. Strain mixture, reserving greens and liquid. Set each aside.

  2. Melt shortening in a large Dutch oven; add flour, stirring until well blended. Cook over medium heat, stirring constantly, 30 minutes or until roux is the color of a copper penny. Stir in onion, ham, and sausage; cook 5 minutes. Add reserved greens; cook 5 minutes, stirring constantly. Stir in reserved liquid and remaining ingredients, except rice. Simmer, uncovered, 1 hour. Remove and discard bay leaves.

  3. Serve gumbo over hot cooked rice in individual bowls.

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