She Strengthens

Celebrate Lent with a Delicious Vegetarian Gumbo

A New Orleans Tradition

Gumbo z’herbes, a hearty smothered greens dish, is a beloved tradition in New Orleans, often served on Holy Thursday or Good Friday during Lent. This vegetarian gumbo is a game-changer, packed with depth and flavor, and sure to become a new favorite.

The Magic of Roux

The key to this dish lies in the rich, nutty roux base, which adds an unparalleled level of complexity to the gumbo. With a combination of vegetable oil and all-purpose flour, this roux is cooked to perfection, emitting a toasted aroma that will leave you craving more.

Choosing the Right Greens

Feel free to experiment with different combinations of cooking greens, such as beet or carrot tops, to create a unique flavor profile. Traditionally, gumbo z’herbes contains seven different cooking greens for good luck, so don’t be afraid to get creative!

A Symphony of Flavors

This gumbo is a masterclass in balancing flavors. From the slightly bitter greens to the sweetness of the onions and bell peppers, each ingredient works in harmony to create a truly unforgettable dish. The addition of Cajun seasoning, cloves, allspice, and bay leaves adds a warm, aromatic spice that will transport you to the heart of New Orleans.

Preparing the Greens

To ensure the greens are tender and free of grit, soak them in cold water for five minutes, then rinse and trim them of any tough stems. Cook the greens in a large saucepan with salted water until they’re soft and wilted, then strain and chop them into 1/2-inch pieces. Purée half of the chopped greens in a food processor or blender to add body to the gumbo.

Assembling the Gumbo

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat, then slowly add the flour, stirring constantly to prevent lumps. Cook the roux until it’s a nutty brown color, then add the onions, scallions, bell pepper, celery, and garlic. Season with salt and black pepper, and cook until the vegetables are softened. Add the reserved cooking liquid, vegetable broth or water, and stir in the measured salt, Cajun seasoning, cloves, allspice, and bay leaves. Simmer the gumbo until it’s soupy and thick, then stir in the chopped and puréed greens and marjoram.

Serving Suggestions

Serve the gumbo over cooked white rice, garnished with thinly sliced scallion tops. For a perfect pairing, try Broadbent Vinho Verde from Portugal, a crisp and refreshing “green wine” that complements the dish beautifully.

Get Ready to Fall in Love

This vegetarian gumbo z’herbes is a true showstopper, packed with flavor and tradition. Whether you’re celebrating Lent or simply looking for a new culinary adventure, this dish is sure to become a staple in your kitchen. So go ahead, take a bite, and let the magic of New Orleans transport you to a world of flavor and delight!