Gumbo Z'herbes

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Title: Gumbo Z'herbes
Yield: 1 Servings

Ingredients:

1 bn Each; in any combination,
-but use at least five:
-spinach, collard, mustard
-or turnip greens,
-watercress, chicory, beet
-tops, pepper grass, radish
-tops
1 bn Parsley; chopped
1/2 bn Green onions; chopped
1 sm Green cabbage; chopped
1 ga Water
4 tb Flour
4 tb Shortening
1 lg Onion; diced
2 Bay leaves
2 Sprigs thyme
1/4 ts Allspice
Salt and pepper to taste
Cayenne to taste
2 c Rice; cooked


Terri requested recipes New Orleans style and I happened to stumble across
a cooking list devoted to New Orleans food. I have included 3 recipes I
found on the list's archives. The archives list more recipes and notes
about the area's restaurants. The list address is creolecooking@onelist.com
and you may join by going to http://www.onelist.com and signing up. The luv
to cook list can also be accessed from www.onelist.com (they just started
up and are recruiting members now)

The tradition behind Gumbo Z'Herbes is that it was usually made on Holy
Thursday for consumption on Good Friday. Since Good Friday was (and still
is) a day of fasting and abstinence from meat for Catholics, something
meatless had to be prepared for dinner. Catholics in New Orleans normally
had no difficulties with the Church's no-meat-on- Fridays rule, since we
have such an abundance of seafood in the area. Good Friday was a bit
different, however, since it is also a day of *fasting*. The regular Friday
seafood feast had to be toned down dramatically in keeping with the tone of
the day.

Wash the greens, parsley, green onion, and cabbabe thoroughly and remove
the stems and hard centers. Boil in water for 2 hours. Drain the greens and
reserve the water. Chop the greens finely. In a soup kettle make a brown
roux of the flour and shortening. Add the onion and saute' for 15 minutes.
Add the reserved cooking water, herbs, spices, and seasonings. Simmer for 1
hour. Serve over rice. Serves 8.

Posted to KitMailbox Digest by GAdams1350 on Apr 28,
1998