Leah Chase's

Gumbo Z’Herbes

Total Cooking Time 110
Yield 8-10
1 ratings

For the Madisonville-born Creole chef Leah (Lange) Chase, who operates the restaurant Dooky Chase, preparing gumbo z’herbes is a Lenten ritual, as automatic as fish on Fridays and as reverential as Easter Sunday Mass.

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 bunch spinach
  • 1/2 head of lettuce
  • 1/2 head of cabbage
  • 2 medium onions, chopped (about 3 cups)
  • 4 cloves garlic, crushed and chopped
  • 5 tablespoons flour
  • 1 pound smoked sausage
  • 1 pound smoked ham
  • 1 pound brisket, cubed
  • 1 pound stew meat
  • 1 pound chaurice hot sausage
  • 1 teaspoon thyme leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon filé powder
  • Steamed rice for serving

Directions

  1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic. Cover with water (about 1-1/2 gallons) and bring mixture to a boil. Reduce to simmer; cover and cook for 30 minutes.
  2. Strain greens and reserve liquid.
  3. Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in 12-quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
  4. Meanwhile, cut the chaurice into bite-size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice and set aside, keeping the grease in the skillet.
  5. Blend greens in a food processor until pureed.
  6. Heat the skillet of chaurice grease over high heat and add flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.
  7. Add puréed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over low heat for 20 minutes. Add chaurice, thyme and cayenne; stir well. Season and simmer for 40 minutes. Stir in filé powder and remove from heat.
  8. Serve over steamed rice.
New!
T.G.I.Wednesday
Your New Favorite
Day of the Week!
circulars
circulars