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Gumbo z'Herbes
Posted on 2/18/09 at 12:31 am
Posted on 2/18/09 at 12:31 am
Anyone ever make this? I've never had it, but I'd like to give it a shot if someone can give me a good recipe. Seems like it could be a good change of pace for Catholics during upcoming Lent, too.
1
Posted on 2/18/09 at 2:19 am to ThePlumber
From WAFB/John Folse
Gumbo des Herbes
Prep Time: 3 Hours
Yields: 8-10 Servings
Comment:
Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world for this dish. Leah, the Queen of Creole Cooking, serves this famous gumbo on Holy Thursday at her restaurant on Orleans Avenue.
Ingredients:
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1/2 head lettuce
1/2head cabbage
1 bunch spinach
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 gallons water
5 tbsps flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket or pork butt, cubed
1 pound beef stew meat
1/2 tsp thyme leaves
salt and cayenne pepper to taste
1 tbsp file powder
Method:
Clean all greens 2-3 times under cold, running water, making sure to remove bad leaves and to rinse away any soil or grit. Remove large center stem from leaves and discard. Chop greens coarsely. In a 12-quart pot bring greens, onions, celery, bell peppers, garlic and water to a rolling boil. Reduce to simmer, cover and cook 30 minutes. Strain greens and reserve liquid. Puree greens in a food processor. Pour greens into a mixing bowl, blend in flour and set aside. Slice all meats into 1-inch pieces and place in pot. Return reserved liquid to pot, bring to a boil, cover and cook 30-45 minutes. Strain, remove meat from liquid and reserve each separately. In empty pot, add pureed greens, meat and enough liquid to create a soup-like consistency. Season with thyme, salt and pepper. Bring to a low boil stirring occasionally to keep greens from sticking. Cook 45 minutes, adding stock or water to retain volume. Add filé powder, stir well and adjust salt and pepper if necessary. May be served over white rice or eaten alone.
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Gumbo des Herbes
Prep Time: 3 Hours
Yields: 8-10 Servings
Comment:
Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world for this dish. Leah, the Queen of Creole Cooking, serves this famous gumbo on Holy Thursday at her restaurant on Orleans Avenue.
Ingredients:
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1/2 head lettuce
1/2head cabbage
1 bunch spinach
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 gallons water
5 tbsps flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket or pork butt, cubed
1 pound beef stew meat
1/2 tsp thyme leaves
salt and cayenne pepper to taste
1 tbsp file powder
Method:
Clean all greens 2-3 times under cold, running water, making sure to remove bad leaves and to rinse away any soil or grit. Remove large center stem from leaves and discard. Chop greens coarsely. In a 12-quart pot bring greens, onions, celery, bell peppers, garlic and water to a rolling boil. Reduce to simmer, cover and cook 30 minutes. Strain greens and reserve liquid. Puree greens in a food processor. Pour greens into a mixing bowl, blend in flour and set aside. Slice all meats into 1-inch pieces and place in pot. Return reserved liquid to pot, bring to a boil, cover and cook 30-45 minutes. Strain, remove meat from liquid and reserve each separately. In empty pot, add pureed greens, meat and enough liquid to create a soup-like consistency. Season with thyme, salt and pepper. Bring to a low boil stirring occasionally to keep greens from sticking. Cook 45 minutes, adding stock or water to retain volume. Add filé powder, stir well and adjust salt and pepper if necessary. May be served over white rice or eaten alone.
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Posted on 2/18/09 at 6:45 am to Tigerpaw123
Old superstition is that you use 7 different types of greens for good luck. Folse has a lot more than that, he's flirting with danger. And it is supposed to be meatless, remember Lent? But that recipe does look good.
Posted on 2/18/09 at 11:39 am to andouille
I've made it a number of times, but I have it only Holy Thursday, rather than Good Friday. I wing it for the most part, though.
Posted on 2/18/09 at 12:04 pm to Gris Gris
The recipe I use is from this cookbook.
LINK
I adapted it to my own taste, but it's the base of what I do and it's very good. I also found that the frozen greens like mustards, turnips and collards work very well with this, to my great surprise.
I've had this cookbook since it first came out and it was worth the purschase. Mine is actually falling apart from use. I need a new one. For new cooks, the book has prep photos for many of the recipes. I recommend it.
LINK
I adapted it to my own taste, but it's the base of what I do and it's very good. I also found that the frozen greens like mustards, turnips and collards work very well with this, to my great surprise.
I've had this cookbook since it first came out and it was worth the purschase. Mine is actually falling apart from use. I need a new one. For new cooks, the book has prep photos for many of the recipes. I recommend it.
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