Gumbo Vert (Green Gumbo) or Gumbo Zherbes

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
4.0/5 (5)
Have you ever heard of the dish called gumbo ‘vert’ vah? If you have not, this is a dish with spinach cooked with ground meat or ground turkey. My kids love it and request it alot. Some people can’t get over how they ask for it. My grandmother used it as a main dish.

Ingredients

8 servings
  • 1 pound ground meat or ground turkey
  • 1 large onion
  • 6 cans spinach drained
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 cups water
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Step-by-Step Instructions

  1. Slice the onions and brown with a pound of ground meat or ground turkey. Drain the excess oil and fats. Drain the 6 cans of spinach and add to the brown ground meat, salt and black pepper. Add 3 cups of water and mix well.
  2. Make a white roux made with the 1/4 cup of plain all-purpose flour and the 1/4 cup of water and add this to the mixture. This acts as the thickening agent. Simmer and cook for 30 minutes. Serve over rice. Add smoked sausage for a different taste sensation.

Common Problems and Solutions

Q: Why is my gumbo vert too watery?

A: Make sure you drain the canned spinach very well by pressing out excess liquid. If it's still too thin, mix an additional tablespoon of flour with 2 tablespoons of water to make more thickening paste and stir it in during the last 10 minutes of cooking.

Q: Can I use fresh spinach instead of canned?

A: Yes, you'll need about 3 pounds of fresh spinach. Cook it down in a pot until wilted, then drain and squeeze out as much liquid as possible before adding it to the ground meat.

Tips and Techniques

Drain the canned spinach thoroughly to avoid a watery final dish. The water and flour mixture creates a slurry that thickens without the long cooking time of a traditional roux. For extra flavor, brown the meat well before adding other ingredients to develop a rich fond on the bottom of the pot.

Ingredient Substitutions

  • ground turkey: ground beef, ground pork, or a combination
  • canned spinach: 3 pounds fresh spinach, cooked and drained
  • smoked sausage: andouille sausage or kielbasa

Equipment Needed

  • Large pot or Dutch oven
  • Slotted spoon for draining

Historical Context

Gumbo vert (or gumbo z’herbes) has roots in both Cajun and Creole cooking. Traditionally served during Lent when meat was avoided, this version with ground meat represents the everyday Cajun adaptation—a hearty, budget-friendly meal that stretches ingredients to feed a family.