clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon New Orleans Gumbo Z’herbes


Units Scale
  • 9 types of Greens (ideal) but use at least five of these: 1 bunch each: collard greens, mustard greens, turnip greens (bottom parts only), green onions, parsley (TFD prefers Chervil for its delicate taste of anise), watercress, spinach, small head of green cabbage, carrot tops
  • 2 medium onions, chopped (about 3 cups)
  • 8 cloves garlic, crushed and chopped
  • 1 1/2 gallons chicken stock (preferred) or bottled water
  • 5 tablespoons flour
  • 1 pound kielbasa
  • 1 pound Virginia ham in 1 piece
  • 1 pound lean veal
  • 1 pound hot sausage, chaurice is ideal
  • 1 large ham bone (optional but recommended)
  • Seasoning:
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • 4 whole bay leaves
  • 12 whole allspice
  • 4 whole cloves
  • 2 teaspoons file powder
  • Boiled rice, for serving


  1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic.
  2. Cover with stock or water, bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes.
  3. Strain greens, onion and garlic and reserve liquid.
  4. Cut all meats, except the chaurice, into bite-size pieces and place in a 12 quart stockpot with 2 cups of the reserved liquid. Steam over high heat for 15 minutes.
  5. Meanwhile cut the chaurice into bite-size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice, keeping the grease in the skillet and set aside.
  6. Blend greens in a food processor until pureed.
  7. Grind the whole spices to a powder.
  8. Heat the skillet of chaurice grease over a high heat and add flour. Cook roux, stirring constantly until flour is cooked, about 5 minutes (should be the color of peanut butter). Pour roux over meat mixture and stir to combine.
  9. Add pureed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add chaurice, ham bone, bay leaves and the ground spices, stir well.
  10. Simmer for 40 minutes. Stir in file powder and remove from heat.
  11. Serve over steamed rice.

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x