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Gumbo Z’Herbes with Tasso Ham and Crawfish

Gumbo ZHerbs With Tasso Ham and Crawfish


  • 3 tablespoons butter
  • 1/2 cup tasso ham, roughly chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup sliced green onions
  • 1/4 chopped parsley
  • 3 garlic cloves, chopped
  • 1 tablespoon filé powder
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon Cajun seasoning blend
  • 2 cups sliced collard greens
  • 2 cups sliced mustard greens
  • 1 cup fresh spinach leaves
  • 3 cups chicken broth, divided
  • 3 tablespoons oil
  • 3 tablespoons all purpose flour
  • 2 cups crawfish tails, cooked
  • salt and pepper, to taste
  • white rice, cooked


  1. Heat the butter in a large soup pot over medium-high heat.
  2. Add the tasso, sauté until lightly browned, about 3 to 5 minutes.
  3. Add the celery and onion, and sauté until soft, about 5 to 7 minutes.
  4. Add the green onions, parsley, and garlic.
  5. Reduce heat to medium-low, stir in the filé, oregano, and Cajun seasoning.
  6. Add the collard greens, mustard greens, and spinach.
  7. Add 1 cup of the chicken broth and stir to coat.
  8. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes.
  9. Remove from the heat.
  10. Purée the mixture in a food processor and set aside.
  11. Heat the oil over medium-high heat in the same soup pot and add the flour, whisk until smooth.
  12. Continue to cook, whisking constantly, until the mixture turns light brown, about 10 minutes.
  13. Whisk in the remaining 2 cups of broth and bring to boil, whisking often.
  14. Add the green purée and simmer for 15 minutes.
  15. Add the crawfish tails and season to taste with salt and pepper.
  16. Serve over hot rice.

Editor’s note: In our gumbo that is pictured, we skipped the purée steps to give the gumbo a chunkier texture.

Makes 2-3 servings.

Recipe and photo courtesy of Louisiana Seafood and Marketing Board, and Wynton Marsalis. Used with permission.

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