GUMBO ZHERBES RECIPES

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GUMBO Z'HERBES RECIPE | VIRGINIA WILLIS | FOOD NETWORK



Gumbo Z'herbes Recipe | Virginia Willis | Food Network image

This hearty vegetable gumbo is traditionally eaten on Holy Thursday to fortify worshipers for Good Friday, a day of fasting and abstinence from meat. I've seen recipes that contain everything from chicken wings to spicy chaurice sausage (a Cajun cousin of chorizo) to smoked brisket. Custom also dictates that the gumbo is supposed to have an odd number of greens--five or seven or nine and as many as fifteen--for luck. Many recipes include foraged herbs such as peppergrass, as well as the green tops from radishes, carrots, and beets. Leah Chase, the Grande Dame of NOLA, is world famous for her Gumbo Z’herbes. At her restaurant, Dooky Chase, there are three lunch seatings on Holy Thursday, serving nearly five hundred guests. Most recipes are quite the production, featuring multiple pots and pureeing vast quantities of simmered greens. I've streamlined the recipe by using baby greens and prechopped greens to avoid pureeing them at the end. Aim for the odd number in any combination of "z'herbes" you'd like. This amount of liquid is suitable for 3 pounds of greens.

Provided by Virginia Willis

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

6 tablespoons pure olive oil, canola oil, or rendered bacon fat
1 pound chaurice, fresh chorizo, or hot pork Italian sausage, removed from casing
16 ounces andouille sausage, sliced
1/3 cup all-purpose flour
1 sweet onion, chopped
1 poblano pepper, chopped
1 celery stalk, chopped
6 garlic cloves
2 quarts homemade chicken stock, reduced-fat low-sodium chicken broth, or water
1 smoked ham hock (about 8 ounces)
1 (16-ounce) bag chopped collard greens, or 1 (1 1/2-pound) bunch collard greens, stems removed and leaves coarsely chopped
1 (12-ounce) bag chopped kale or baby kale
1 (16-ounce) box baby spinach leaves
1/2 cabbage (about 8 ounces), cored and thinly sliced
6 green onions, chopped
2 teaspoons chopped fresh thyme
Coarse kosher salt and freshly ground black pepper
Hot sauce, for serving
Cooked white rice, for serving

Steps:

  • Heat 1 tablespoon of the oil in a large heavy pot over medium heat. Add both kinds of sausage; cook until the sausage is cooked through and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the meat to a plate.
  • Add the remaining 5 tablespoons oil to the pot. Add the flour and cook, stirring frequently with a wooden spoon, until deep golden brown, about 15 minutes. Add the onion, poblano, and celery and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and stir to combine.
  • Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.

GUMBO Z'HERBES RECIPE | MYRECIPES



Gumbo Z'Herbes Recipe | MyRecipes image

Use any greens, as long as you use 3 1/4 lb. total, but "you will acquire a new friend for every kind of green in the pot--and we hope one of them's rich," says Leah Chase.

Provided by Leah Chase

Total Time 2 hours 50 minutes

Yield Makes 10 to 12 servings

Number Of Ingredients 22

5 cups chopped mustard greens
5 cups chopped collard greens
5 cups chopped turnip greens
3 cups chopped beet tops (5 oz.)
2 cups chopped cabbage
2 cups chopped romaine lettuce
2 cups chopped watercress
1 ½ cups coarsely chopped spinach
1 cup chopped carrot tops (1 1/2 oz.)
2 garlic cloves, chopped
1 medium onion, chopped
½ pound smoked sausage, diced
½ pound smoked ham, diced
½ pound uncooked beef brisket, diced
½ pound dry Spanish chorizo or andouille sausage, diced
3 tablespoons vegetable oil
¼ cup all-purpose flour
2 teaspoons salt
½ teaspoon fresh thyme leaves
½ teaspoon ground red pepper
½ teaspoon filé powder
Hot cooked rice

Steps:

  • Combine first 11 ingredients and water to cover in a 15-qt. stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
  • Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
  • Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. drippings in skillet.
  • Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see "Roux Is a Ritual," below, as a guide). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.
  • ROUX IS A RITUAL, a foundation of flavor, and a commitment. To make it, you simply combine fat and flour in a heavy skillet or pot and cook it, stirring constantly, to coax out flavor, using the color--blonde to dark brown--as your guidepost. Chefs such as Leah Chase know the only critical key to making roux is following one simple commandment: Thou shalt pay attention. No texting and stirring. From there, it's easy.
  • Step 1: Pick your fat. Butter or animal fat adds flavor, but use canola oil for darker Creole and Cajun roux. Its higher smoke point is more forgiving.
  • Step 2: Choose your heat. Experts can use a higher flame. Beginners should heat fat in a pan over medium; the roux will take longer but not burn as easily. Add roughly a 1:1 ratio of flour.
  • Step 3: ID the roux you want; keep stirring until you match it:
  • BLONDE ROUX: Flour is cooked but still light. Stir into sauces such as velouté to add richness and body.
  • LIGHT BROWN ROUX: Marry this versatile thickener with pan juices from a roast to make gravy.
  • MEDIUM-BROWN ROUX: Begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.
  • DARK BROWN ROUX: Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives étouffées and gumbos deep, smoky flavor.
  • BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.

More about "gumbo zherbes recipes"

DEEP SOUTH DISH: GREEN GUMBO - GUMBO Z'HERBES
A traditional green gumbo made with multiple greens, a wide variety of meats and while good anytime, it's a traditional meal served on Holy Thursday before Easter. Sometimes it is prepared meatless to be served during Lent.
From deepsouthdish.com
Total Time 2 hours 15 minutes
Cuisine American, Southern
  • Serve over hot rice, sprinkle with filé, if desired, and pass hot peppers and hot sauce at the table. Freezes beautifully.
See details


GUMBO Z'HERBES RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 3 hours 30 minutes
Category main-dish
Cuisine american
  • In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)
See details


GUMBO Z'HERBES RECIPE | VIRGINIA WILLIS | FOOD NETWORK
This hearty vegetable gumbo is traditionally eaten on Holy Thursday to fortify worshipers for Good Friday, a day of fasting and abstinence from meat. I've seen recipes that contain everything from chicken wings to spicy chaurice sausage (a Cajun cousin of chorizo) to smoked brisket. Custom also dictates that the gumbo is supposed to have an odd number of greens--five or seven or nine and as many as fifteen--for luck. Many recipes include foraged herbs such as peppergrass, as well as the green tops from radishes, carrots, and beets. Leah Chase, the Grande Dame of NOLA, is world famous for her Gumbo Z’herbes. At her restaurant, Dooky Chase, there are three lunch seatings on Holy Thursday, serving nearly five hundred guests. Most recipes are quite the production, featuring multiple pots and pureeing vast quantities of simmered greens. I've streamlined the recipe by using baby greens and prechopped greens to avoid pureeing them at the end. Aim for the odd number in any combination of "z'herbes" you'd like. This amount of liquid is suitable for 3 pounds of greens.
From foodnetwork.com
Reviews 3.5
Total Time 1 hours 15 minutes
Category main-dish
Cuisine american
  • Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.
See details


GUMBO Z'HERBES RECIPE | MYRECIPES
Use any greens, as long as you use 3 1/4 lb. total, but "you will acquire a new friend for every kind of green in the pot--and we hope one of them's rich," says Leah Chase.
From myrecipes.com
Total Time 2 hours 50 minutes
  • BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.
See details


DEEP SOUTH DISH: GREEN GUMBO - GUMBO Z'HERBES
A traditional green gumbo made with multiple greens, a wide variety of meats and while good anytime, it's a traditional meal served on Holy Thursday before Easter. Sometimes it is prepared meatless to be served during Lent.
From deepsouthdish.com
Total Time 2 hours 15 minutes
Cuisine American, Southern
  • Serve over hot rice, sprinkle with filé, if desired, and pass hot peppers and hot sauce at the table. Freezes beautifully.
See details


GUMBO Z'HERBES RECIPE | VIRGINIA WILLIS | FOOD NETWORK
This hearty vegetable gumbo is traditionally eaten on Holy Thursday to fortify worshipers for Good Friday, a day of fasting and abstinence from meat. I've seen recipes that contain everything from chicken wings to spicy chaurice sausage (a Cajun cousin of chorizo) to smoked brisket. Custom also dictates that the gumbo is supposed to have an odd number of greens--five or seven or nine and as many as fifteen--for luck. Many recipes include foraged herbs such as peppergrass, as well as the green tops from radishes, carrots, and beets. Leah Chase, the Grande Dame of NOLA, is world famous for her Gumbo Z’herbes. At her restaurant, Dooky Chase, there are three lunch seatings on Holy Thursday, serving nearly five hundred guests. Most recipes are quite the production, featuring multiple pots and pureeing vast quantities of simmered greens. I've streamlined the recipe by using baby greens and prechopped greens to avoid pureeing them at the end. Aim for the odd number in any combination of "z'herbes" you'd like. This amount of liquid is suitable for 3 pounds of greens.
From foodnetwork.com
Reviews 3.5
Total Time 1 hours 15 minutes
Category main-dish
Cuisine american
  • Plop the ham hock in and bring to a boil over high heat. Return the chorizo and andouille to the pot. Add the collard greens, kale, spinach, cabbage, green onions, and thyme. (You may need to let the greens cook a bit between additions so they will all fit in the pot. Don't be tempted to add additional liquid too soon: It's easy to add but hard to remove, and you want the gumbo to be dense and like stew, not soup.) Reduce the heat to maintain a simmer. Cook until the greens are tender, about 45 minutes. Taste and adjust for seasoning with salt and pepper. Add hot sauce to taste. Serve ladled over cooked white rice with hot sauce on the side.
See details


DEEP SOUTH DISH: GREEN GUMBO - GUMBO Z'HERBES
A traditional green gumbo made with multiple greens, a wide variety of meats and while good anytime, it's a traditional meal served on Holy Thursday before Easter. Sometimes it is prepared meatless to be served during Lent.
From deepsouthdish.com
Total Time 2 hours 15 minutes
Cuisine American, Southern
  • Serve over hot rice, sprinkle with filé, if desired, and pass hot peppers and hot sauce at the table. Freezes beautifully.
See details


GUMBO Z'HERBES RECIPE | EMERIL LAGASSE | FOOD NETWORK
Directions In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and …
From foodnetwork.com
See details


GUMBO Z'HERBES | ALLRECIPES
Ingredients 2 medium leeks 2 bunches collard greens 2 bunches turnip greens 2 bunches Lacinato kale 2 bunches rainbow chard 2 large stalks celery with leaves 6 tablespoons unsalted butter, divided 2 …
From allrecipes.com
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LEAH CHASE'S GUMBO Z'HERBES RECIPE | SOUTHERN LIVING
Leah Chase's Gumbo Z'Herbes. The story of Leah Chase reads like a social history of New Orleans. Creole-born across Lake Pontchartrain, she started waitressing in 1941—part of the first …
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GUMBO Z'HERBES | EMERILS.COM
Directions Put the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water. Bring to a boil over... Reduce the heat to medium and add the greens, a handful at a time, …
From emerils.com
See details


GUMBO Z'HERBES - LOUISIANA COOKIN
Jan 24, 2020 · Gumbo z’Herbes 14 cups water 2 tablespoons plus 2 teaspoons kosher salt, divided 1 bunch mustard greens, stemmed and chopped 1 bunch collard greens, stemmed and chopped …
From louisianacookin.com
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GUMBO Z'HERBES - A RELIGIOUS EXPERIENCE
Mar 28, 2022 · Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables …
From acadianatable.com
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GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
Mar 02, 2022 · Ingredients 1 cup peanut oil, lard, or other vegetable oil 1 1/4 cups flour 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 4 cloves garlic 2 bay …
From simplyrecipes.com
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GUMBO Z'HERBES | ALLRECIPES
Ingredients 2 medium leeks 2 bunches collard greens 2 bunches turnip greens 2 bunches Lacinato kale 2 bunches rainbow chard 2 large stalks celery with leaves 6 tablespoons unsalted butter, divided 2 …
From allrecipes.com
See details


LEAH CHASE'S GUMBO Z'HERBES RECIPE | SOUTHERN LIVING
Leah Chase's Gumbo Z'Herbes. The story of Leah Chase reads like a social history of New Orleans. Creole-born across Lake Pontchartrain, she started waitressing in 1941—part of the first …
From southernliving.com
See details


GUMBO Z'HERBES | EMERILS.COM
Directions Put the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water. Bring to a boil over... Reduce the heat to medium and add the greens, a handful at a time, …
From emerils.com
See details


GUMBO Z'HERBES - LOUISIANA COOKIN
Jan 24, 2020 · Gumbo z’Herbes 14 cups water 2 tablespoons plus 2 teaspoons kosher salt, divided 1 bunch mustard greens, stemmed and chopped 1 bunch collard greens, stemmed and chopped …
From louisianacookin.com
See details


GUMBO Z'HERBES - A RELIGIOUS EXPERIENCE
Mar 28, 2022 · Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables …
From acadianatable.com
See details


GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
Mar 02, 2022 · Ingredients 1 cup peanut oil, lard, or other vegetable oil 1 1/4 cups flour 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 4 cloves garlic 2 bay …
From simplyrecipes.com
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GUMBO Z'HERBES RECIPE | EMERIL LAGASSE | FOOD NETWORK
Directions In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and …
From foodnetwork.com
See details


GUMBO Z'HERBES | ALLRECIPES
Ingredients 2 medium leeks 2 bunches collard greens 2 bunches turnip greens 2 bunches Lacinato kale 2 bunches rainbow chard 2 large stalks celery with leaves 6 tablespoons unsalted butter, divided 2 …
From allrecipes.com
See details


LEAH CHASE'S GUMBO Z'HERBES RECIPE | SOUTHERN LIVING
Leah Chase's Gumbo Z'Herbes. The story of Leah Chase reads like a social history of New Orleans. Creole-born across Lake Pontchartrain, she started waitressing in 1941—part of the first …
From southernliving.com
See details


GUMBO Z'HERBES | EMERILS.COM
Directions Put the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water. Bring to a boil over... Reduce the heat to medium and add the greens, a handful at a time, …
From emerils.com
See details


GUMBO Z'HERBES - LOUISIANA COOKIN
Jan 24, 2020 · Gumbo z’Herbes 14 cups water 2 tablespoons plus 2 teaspoons kosher salt, divided 1 bunch mustard greens, stemmed and chopped 1 bunch collard greens, stemmed and chopped …
From louisianacookin.com
See details


GUMBO Z'HERBES RECIPE | MYRECIPES
Ingredients 5 cups chopped mustard greens 5 cups chopped collard greens 5 cups chopped turnip greens 3 cups chopped beet tops (5 oz.) 2 cups chopped cabbage 2 cups chopped …
From myrecipes.com
See details


GUMBO Z'HERBES - A RELIGIOUS EXPERIENCE
Mar 28, 2022 · Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables …
From acadianatable.com
See details


GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
Mar 02, 2022 · Ingredients 1 cup peanut oil, lard, or other vegetable oil 1 1/4 cups flour 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 4 cloves garlic 2 bay …
From simplyrecipes.com
See details


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