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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

20 min.

110 min.

130 min.



Vegetarian Gumbo Z’Herbes

A Louisiana tradition that is served on Holy Thursday. This is a vegetarian and gluten free version of this classic gumbo. 


3 lb. of greens:1 bunch turnip greens,1 bunch watercress,1 bunch mustard greens, 1 bunch carrot tops,1 bunch of parsley, 1 bunch spinach, (Any other green tops you wish to add)
1/4 cup of vegetable oil
2 cups of veggie broth
2 1/2 cups of chopped onions
15 scallions,reserve green tops for garnish
1 shallot thinly sliced
4 cloves garlic, minced
1 large green bell pepper, medium dice
3 celery stalks, diced
5 tablespoons rice flour
2 whole cloves (ground/grated)
3 allspice berries (ground/grated)
2 bay leaves
1 tsp. thyme leaves
1 tsp. cayenne pepper
1 tsp. of marjoram
1 tsp. file powder
1 tsp. salt
1 tsp. black pepper


1Clean greens under cold running water, rinsing away any grit or wilted leaves. Chop and place in a large stockpot with onions and garlic. Cover with water (about 1-1/2 gallons), bring to a boil, simmer, cover and cook for 30 minutes.
2Strain greens and reserve liquid.
3Blend greens in a food processor until pureed.
4Heat the skillet of vegetable oil over a high heat and add flour. Make a roux and cook about 15 minutes (light brown). In a large deep pan or pot, Pour roux over veggies (not the greens) and begin mixing on low-medium heat until well mixed. Add greens reserved liquid and veggie stock. Add pureed greens the stockpot and 2 quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add spices (cloves, allspice, salt, pepper, thyme, cayenne, bay leaves, marjoram, etc.)stir well. Season and simmer for 40 minutes. Stir in file powder and remove from heat.
5Garnish with thinly sliced scallions and serve on top of steamed rice with your favorite hot sauce.