Green or Herb Gumbo

Gombo aux Herbes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Veal Brisket
  • A Large Slice of Lean Ham
  • About Three Pounds, Cleaned, Equal Parts of the Leaves of Young Cabbage, Radish, Turnips, Mustard, Spinach, Water Cress, Parsley and Green Onion
  • 4 Quarts of Boiling Water
  • A Teaspoonful of Soda
  • A Large Red or White Onion
  • A Heaping Tablespoonful of Lard
  • ½ Pod of Red Pepper
  • A Bay Leaf
  • A Sprig Each of Thyme and Sweet Marjoram
  • A Clove
  • 9 Allspice
  • Cayenne to Taste


Soak and wash the leaves thoroughly, being careful to wash each leaf separately to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the coarse midrib of the leaves, which will make the Gumbo taste coarse and unpalatable. Boil the leaves together for about two hours and then parboil by adding a teaspoonful of cooking soda. Strain and chop very fine, being careful to save the water in which they were boiled. Cut the brisket of veal and the sliced ham into small pieces and dredge with black pepper and salt, and chop one large white or red onion. Put a heaping tablespoonful of lard into a deep frying pan, and, when hot, add the chopped veal and the ham. Cover and let it simmer for about ten minutes, stirring occasionally to prevent burning. Then add the chopped onion and a little sprig of parsley chopped fine. When it comes to a rich brown, add the Greens, and when these are brown, pour over four quarts of the water in which the leaves have been boiled. Throw in the finely chopped bay leaf, thyme, sweet marjoram and the red pepper pod and the clove and allspice, mashed fine. Set pot over low flame and let boil for about one hour longer, adding the Cayenne or “hot pepper, ” and you will have a Creole Gumbo peculiar to New Orleans. Serve with Boiled Rice.