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Good Luck Gumbo For Easter

Gumbo with shrimp

Gumbo with shrimp

Good Luck Gumbo On Good Friday

Dictionary definition of "gumbo", a noun. Taken in part from the Health Library:

  1. Chiefly Southern U.S. (Derived originally from the African-related word for "okra").
  2. A soup or stew thickened with okra pods. Also called okra. (okra = gumbo, gumbo = okra)
  3. Chiefly Mississippi Valley & Western U.S. A fine silty soil (gumbo soil or just "gumbo"), common in the southern and western United States. This soil forms an unusually sticky mud when wet and okra (gumbo) is sticky and that it is why it thickens gumbo.
  4. Gumbo. A French patois spoken by some Blacks and Creoles in Louisiana and the French West Indies.
  5. Louisiana French "gombo", of Bantu origin; akin to Tshiluba ki-ngumbo, meaning "okra".

Good Luck Good Friday Gumbo

This is a recipe for Gumbo Z'herbes, also known as Green Gumbo or Gumbo Vert.


Good Luck Gumbo is a dish of smothered greens served on Good Friday near the end of Lent with 7 vegetables for Good Luck. The vegetables can all be greens, but must be 7 different greens.

Main Ingredients

Serves 10 -12

The Seven Greens of Good Luck:

Use 3-4 pounds of greens in bunches. Choose from collard greens, dandelion greens, mustard greens, spinach, parsley, fresh cilantro, beet tops, carrot tops, and turnip tops. Some people like the spicier taste of arugula.

Use 3 cups of water and rinse the greens in your sink. Next, strain them with a large colander to remove all grit and dirt. Repeat 2-3 times if you need to do so.

The Roux (All good gumbos got roux):

  • 1 cup vegetable oil, or EVOO or butter
  • 1 cup all-purpose flour

The Trinity (Onions, Bell Peppers, and Celery):

  • 1 medium Spanish onion, diced
  • 1 bunch of scallions with the white and green portions diced
  • 1 large green bell pepper, diced
  • 4 large ribs celery, diced

Other Ingredients

  • 1 cup diced tomatoes, canned or fresh
  • 2 garlic cloves, diced
  • 2 cups water or vegetable broth or shrimp broth
  • 2 teaspoons kosher salt, regular is OK too
  • 2 Tablespoons Cajun seasoning
  • 2 dried bay leaves
  • 1 Tablespoon thyme
  • ¼ cup file powder, and set it on the table for those that want more [some people do not use the file on Good Friday; they want a clearer broth. IN addition, file favors meat and some do not eat meat until Easter Resurrection Day after Lent is over]
  • red or green Tabasco to taste
  • Okra for thickening if you want a thicker meal. Optional.

In some African regions, the word for Okra sounds like Gumbo, like ki-ngumbo in one place. So, the gumbo dishes take their name from the okra vegetable.

For Meat Eaters

  • 2 cups de-veined and rinsed shrimps OR
  • 1 pound andoullie sausage, sliced

Cook Time

Prep timeCook timeReady inYields

25 min

40 min

1 hour 5 min

8 to 10


  1. Make a roux: Put the oil into a large, thick-walled pot and heat through over medium-high heat. Add the flour a little at a time and keep stirring or whisking until it is light brown, like the color of peanuts, and do not over cook. The darker it gets, the smokier the flavor and this is to be a lighter dish.
  2. Add the Trinity items and continue to stir. The items may ball up into one piece, but that's OK.
  3. When your pot is all mixed well, add two cups of water or chicken broth and stir.
  4. Add your cleaned greens after you have torn them into ribbons. Then add all the other ingredients and stir.
  5. Cook until the greens are tender and the liquid reduces slightly. It will have the consistency of soup rather than stew and will be ready to serve.
Scroll to Continue

Serve this gumbo traditionally, over rice or potato salad.

Warm Cajun Potato Salad

Serves 8-10

  • 5 lbs redskin potatoes
  • 2 cups vegetable or chicken broth
  • 1/2 lb bacon, diced
  • 1 Spanish onion, diced
  • 1/2 cup vegetable or olive oil
  • 1/3 cup apple cider vinegar
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • Put unpeeled potatoes in a large pot and cover with cold water. Add some salt. Bring to a boil and boil gently for 15 minutes until fork tender.
  • Drain potatoes and peel them while they are still warm. Then slice them and place them in a large mixing bowl.
  • In a large skillet, cook bacon until crisp and spoon the bacon and 1 Tbsp of the bacon grease over the potatoes.
  • Finally, add the broth, onion, oil, vinegar, sugar, salt and pepper.
  • Mix everything well and toss gently.
  • Serve warm with gumbo and cornbread.

Okra, Corn, and Jalapeno Salsa

Serves 8, with corn bread

  • 1 Tbsp olive oil
  • 1 cup fresh yellow corn kernels
  • 3 cups diced okra
  • 1 cup chopped spinach
  • 1/2 cup pickled jalapeno pepper slices
  • 1 large chopped fresh tomato
  • 1 Tbsp fresh lime juice
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 garlic clove, diced

Heat oil in a large skillet over medium-high heat. Add the corn and sauté 3 min. Add the okra and sauté another 3 min. Stir in the spinach and jalapeno peppers and cook another 2 min. Remove skillet from heat and stir in the chopped tomato and all remaining ingredients.

Serve with cornbread and gumbo.

(photos public domain)

© 2008 Patty Inglish MS


Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 17, 2008:

I think you are right about that!

Whitney from Georgia on January 17, 2008:

I never understood why fish is not considered ok by vegetarians. I believe that vegans do not eat fish, but I could be wrong.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 17, 2008:

Confusion reminds me of a true story -

A visiting columnist at The local newspaper went to lunch with one of the reporters.

At the reataurant, the reporter stated that he was vegetarian and ordered steamed vegetables, rice, a large green salad, and fish. The columnist asked him, "What manner of vegetable is a fish?", not understanding the various styles or levels of vegetarianism. The restaurant patrons broke up laughing. He wrote up a large column with various good-natured jokes related to all this and put it on the front page of the "fun" section of the paper the next day.

But I must remember that chicken broth is not a vegetable :)

Whitney from Georgia on January 17, 2008:

Ah. Ok. Patty you had me confused for a minute. Ha.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 16, 2008:

You're right Whitney, chicken in not a vegetable. I'm sorry, I meant to make it clear that the Gumbo was vegeatarian unless the optional meat was added. I should write a whole vegetarian meal at once. Of course, vegetable broth could be chosen from the two both options and bacon substituted with mushrooms - or eggpant - in the potato salad. Now I'm, hungry!

Eileen - you RUN 5 miles; I don't do that one! You're on a BEACH? It should be me too. lol

Whitney from Georgia on January 16, 2008:

The Warm Cajun Potato Salad sounds good, but with the chicken broth I don't think it would be considered a vegetarian dish.

Eileen from Florida,Miami on January 16, 2008:

really,?! WOW!

I usually have a little salad with chicken or some steak in it. But, I also go to Bally fitness & lift weights, yoga, boxing, since krista does it she has taught me, and I run 5 miles a day along the beach. Sounds like you do alot ! What a nice life style.



Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 16, 2008:

In Jidokwan Taekwondo, as grandmaster I lead some of the basic stances of one type of yoga, but no prolonged stances or head standing and no body-cavity cleansing of one advanced form I have seen, etc. Many indidivuals do not function well on a vegan diet, despite opinions and even facts form studies to the contrary, so to each his own best self. 3 days/week is good for me. I practice Korean martial arts (2), plus Judo, Jujutsu and combat self defence, along with weapons patterns that are as good as some weight lifting! Also relaxation exercises and a concentration/focus/memory mental set.

We have a set of energy movements that are akin to Tai Chi, but they are Korean and for concetnration adn flexibility as well as low impact warmup. I have added additional stretching and range of movement exercises as well to reduce injury and to slow the aging process.

Best regards and God bless you.


Eileen from Florida,Miami on January 16, 2008:

Wow! do you do yoga?

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 16, 2008:

Cool. I eat all vegetables 3 days a week. I find that it helps my flexibililty!

Eileen from Florida,Miami on January 16, 2008:

mmm mmm mmm! ; ) looks de-licous! gotta try it! I'm starting to go veg. !!! yea for me.. great hub by the way!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 15, 2008:

Your ignorance is only human.

Preventive Medicine in my degree involves control of infectious diseases, hospital cleanliness, abuse prevention, and aerospace medicine: preparing humans for long term outerspace survival, etc.

Eating this dish once a year will do no harm to the average human system.

vrajavala from Port St. Lucie on January 15, 2008:

Why would anyone with a knowledge about Preventative Medicine recommend a recipe with high cholesterol bacon and bacon grease?

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 11, 2008:

zPerhaps I can send some to Soupy Sales, Kenny. :) :) LOL

Ashok Rajagopalan from Chennai on January 10, 2008:

lemme try this; I'm a soup freak, except when I'm in it!

I only knew soup was good for me, not that it was lucky!

Thanks for the soupy wishes!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 10, 2008:

Bob, I am reaching a dish of potato salad throught he screen to you right now.

I have several different types of recipes for potato salad, all pretty good - what's your favorite?

Stacie - Hi! I think you'll like this one. You an use any speices you like really.

Stacie Naczelnik from Seattle on January 10, 2008:

I've been looking for a good gumbo recipe. I'll have to try this.

Bob Ewing from New Brunswick on January 10, 2008:

Ok, I'm hungry now could I have some potato salad please.

Iðunn on January 10, 2008:

yeah that is the problem. I can't make a roux. I think it's like a secret talent and one which I don't possess. :(

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 10, 2008:

Highwaystar - I look around teh kitchen and see thigns that go together. I would like to get my hands on the stock they always have avaiable for Iron Chef. Myst be 40,000 dolars worth of ingredients!

Iouun - this one is simpler and more straightforward because its vegetarian imo. I kept trying rouxs different ways until I go it right - my mother used to put butter into a hot cast iron skillet and dump a 1/2 cup flour in and let it sit until it burned half way. Then she stirred it and added water. Sometimes it was OK, though - dark but not burned. lol

mjesales from Las Vegas on January 10, 2008:

Looks pretty good to me.

Iðunn on January 10, 2008:

dudette, I so love gumbo and you have no idea how many times I have tried to make it and it's come out less than to my satisfaction. I'm giving your way a shot.

highwaystar on January 10, 2008:

Hey Patty, thanks, my favourite cusine you certainly pack a powerful and delicious punch with this combo...

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 10, 2008:

Glad it sounded good to you!

Iðunn on January 10, 2008:

Got me right off the bat with this one. :D

Great hub!

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