Chloé’s Vegan Gumbo Z’herbes

Recipe by: Chloé Landrieu-Murphy
Adaptation and headnote by: Leslie Brenner

Often referred to as “the queen of all gumbos,” the Louisiana Creole dish known as gumbo z’herbes or green gumbo is made with whatever greens are fresh and readily available, and usually an assortment of meats. Recipes generally call for between five and fifteen greens varieties, and tradition says that an odd number should always be used. Vegetarian versions, like this vegan one — created by Chloé Landrieu-Murphy for Cooks Without Borders — are traditional for Fridays during Lent, when many Louisiana Catholics forego meat.

Commercial Cajun spice blends vary in ingredients and spice level. I recommend trying this recipe with my simple homemade blend (recipe below).

Serves 10.

Ingredients

• ½ cup vegetable or canola oil

• ½ cup all-purpose flour

• 1 medium onion, diced

• 3 medium stalks celery, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 2 tablespoons C…