Gumbo Z'herbes
  • 1 Cup of Olive Oil
  • 1 Cup of Flour
  • 2 Large Onions, Chopped
  • 1 Red Bell Pepper, Chopped
  • 1-2 Celery Stalks, Chopped
  • 1-2 Leeks, White & Pale Yellow Parts Only, Chopped
  • 3-4 Tablespoons Chopped Garlic
  • 3 Turkish Bay Leaves, Broken in Half
  • 2 Teaspoons Herbs de Province
  • 1 Tablespoon Black Pepper
  • ¼ up to ¾ Teaspoons Cayenne Pepper
  • 2 Teaspoons of Salt
  • 1 8 oz package of Sliced Mushrooms
  • Filtered Water, as needed
  • 1 Bunch of Swiss chard – Stems Separated from the Leaves, Chopped Separately
  • 1 Bunch Tuscan Kale, Chopped
  • 1 Tablespoon of Soy Sauce plus more as needed
  • Apple Cider Vinegar or Lemon Juice as needed to neutralize the Cayenne
  1. In a large Dutch Oven, slowly heat the olive oil. Add the flour, whisking constantly, until the roux becomes the color of peanut butter (this could take up to an hour depending how comfortable you are with the process). It’s best to go with a lower heat to prevent scorching if this is your first time.
  2. Add the onions, bell pepper, celery, leeks & swiss chard stems, sauté until caramelized. Add the garlic, bay leaves, herbs de province, & black pepper. Start with ¼ teaspoon of the cayenne and add more to your liking throughout the cooking process - be very careful – it can be overwhelming. Sautee until fragrant, about 5 minutes. Add the mushrooms and sauté until they release their liquid.
  3. Add water to cover, bring to a simmer. Place the greens in the simmering stew a handful at a time. Simmer until the greens are tender. Add soy sauce, simmer for a few minutes then taste the stew and adjust the seasonings with salt and pepper. If the Gumbo is too spicy add a bit of apple cider vinegar or lemon juice to neutralize the heat.
I've used Gluten free Flour with great success in this recipe.
Recipe by Monica's Table at