Gumbo Z'herbes with Perfect Rice

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant Gumbo z’Herbes is a nutrient-dense, high-protein celebration of leafy greens and savoury aromatics. Traditionally served during Lent, this version uses a rich medley of spinach, watercress and mustard greens, simmered with smoked ham to create a deeply satisfying, complex base. The addition of a traditional roux and filé powder provides a signature silky texture that perfectly balances the earthy, peppery notes of the vegetables.

Ideal for a comforting weekend dinner, this homemade gumbo is both healthy and incredibly filling. It is a fantastic way to enjoy a wide variety of seasonal greens in one dish, and the flavours only improve if made a day in advance. Serve it in deep bowls topped with a generous portion of fluffy white rice for a complete, balanced meal that the whole family will enjoy.

Ingredients for Gumbo Z'herbes with Perfect Rice

170ml vegetable oil, divided
950ml 1/2-inch cubes smoked ham (about 625g )
2 tablespoons (1/4 stick) butter
1350g sliced leeks (white and pale green parts only
from 5 large)
200g finely chopped celery
200g sliced spring onions (about 8)
1 cup chopped fresh Italian parsley
5 large garlic cloves, chopped
3 tablespoons filé powder*
1 बड़ा चम्मच कटा हुआ ताज़ा अजवायन
3/4 teaspoons cayenne pepper
8 cups sliced collard greens (about 170g )
8 cups sliced mustard greens (about 170g )
1 large bunch watercress, thick stems trimmed (about 4 cups)
4 cups fresh spinach leaves
1/2 चम्मच चीनी
2400ml low-salt chicken broth, divided
180ml plain flour
Perfect Rice

How to make Gumbo Z'herbes with Perfect Rice

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add spring onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.

Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.

Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter colour, whisking often, about 7 minutes. Whisk in remaining 1925ml broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

Mound 45g warm rice in centre of each bowl. Ladle gumbo around rice.

*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.