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Author Topic: Gumbo Z'herbes (Gumbo Zeb)  (Read 2311 times)
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tbird
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« on: November 15, 2012, 04:32:28 PM »

  This is an old New Orleans Catholic recipe traditionally served on Holy Thursday and Good Friday.  Originally it is meatless (meatless Friday's) however you can add Andouille Sausage, Smoke Sausage or Pork Tasso.  It is a complex recipe, but it is an awesone gumbo.   Wink   If you like greens then this is the "Valhalla" of greens eating! 

 Ingredients:
    1 bunch collard greens
    1 bunch mustard greens
    1 bunch turnip greens
    1 bunch spinach
    1 bunch watercress
    1 bunch beet tops
    1 bunch carrot tops
    1 bunch radish tops
    1 bunch flat-leaf parsley
    1 bunch chicory
    1 bunch pepper grass (if you can find it)
    1 bunch arugula
    1 bunch sorrel
    1 bunch dandelion greens
    8 or 10 sprigs of tarragon
    1 head romaine, green-leaf or butter lettuce (not iceberg)
    1 green cabbage
    1/2 bunch green onions

    1 gallon water, salted
    1 large smoked ham hock (optional; omit if you want it strictly vegetarian)
    6 tablespoons flour
    4 tablespoons oil or shortening
    1 large white onion, chopped
    1 bell pepper, chopped
    3 ribs celery, chopped
    1 tablespoon parsley, chopped
    2 bay leaves
    4 sprigs fresh thyme (please try not to use dried for this dish)
    2 whole cloves
    2 whole allspice berries
    Salt and freshly ground black pepper to taste
    Cayenne pepper to taste

    6 cups cooked long-grain white rice

Wash all greens thoroughly and remove all stems or hard centers. Boil them all together in the water for about two hours. Strain the greens and reserve the water. Chop the greens finely and reserve.

In a large, heavy-bottomed stock pot make a brown roux of the flour and shortening. Add the onion, bell pepper and celery and sauté for 10 minutes. Add the chopped parsley and sauté 5 more minutes.

Add the reserved cooking water, greens, herbs, spices, and seasonings. Simmer on low heat for 1 hour. Adjust seasonings as necessary.

Serve in large gumbo bowls. Put 1/2 cup of rice in each bowl, and ladle generous quantities of gumbo over it. Optionally, you may season each bowl with gumbo filé.

Yield: 12 servings
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Davidx357
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« Reply #1 on: November 15, 2012, 04:49:59 PM »

Ever try it with shrimp or what ever seafood.  Still could eat it on Friday.  My mother was from an old New Orleans Catholic family but I never heard of it before.
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tbird
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« Reply #2 on: November 18, 2012, 12:24:32 AM »

  I have never heard of it with seafood.  Just today on Facebook on a "Grew Up In New Orleans Page" there was a discussion of Gumbo Z'herbes.  Almost everyone in their thought it was sacrilege that I make it on a day other than Holy Thursday or Good Friday.  Old traditions are hard to change.   Wink
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Barking Dog Farm

18.25 Acres in Central West Louisiana | USDA Zone 8b

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farmgirl62
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« Reply #3 on: November 20, 2012, 06:01:00 AM »

My recipe is similar but at the end, it calls for slicing red potatoes and placing them on the top of the gumbo to steam/cook in the juices.  Love green gumbo!!
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Candy
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Davidx357
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« Reply #4 on: November 20, 2012, 04:32:35 PM »

This sounds like a galimacha.
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LakeRat1
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« Reply #5 on: December 10, 2012, 11:53:07 AM »

T Bird, I Just Had 2 Bowls of this Fine Gumbo for Lunch, i didn't have everthing called for in the recipe, but yesterday evening i went to all my stuff growing in the garden and got a couple bags of leaves of every thing out there plus ahead of cabbage, it turned out supper, sure wont be the last time i eat this, the wife Cooked up a Skilet of Cornbread, and that went with the Gumbo Like Soap & Water,,

Thanks I have the Recipe saveed to my Recipe file

LakeRat1
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tbird
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« Reply #6 on: December 10, 2012, 05:14:05 PM »

  You know LakeRat that is the good thing about most gumbo recipes,  you can improvise and they come out fine!   Wink


  If you try to follow that recipe to the letter you could go nuts trying to get all that stuff together at once.  I have made it twice with everything and it was really good, but in all honesty, and the New Orleans Catholics will accuse me of heresy,  I made it a bunch of times without some things and I think it came out just as good!  It is just a greens based gumbo.    Grin Grin Grin Grin Grin
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Barking Dog Farm

18.25 Acres in Central West Louisiana | USDA Zone 8b

Isaiah 66:22, 23, 24

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davsher
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« Reply #7 on: December 10, 2012, 06:37:22 PM »

 Grin there you guys go again this sounds good enough for sunday dinner! let alone on thursday. think i'll try this when the garden is up and running. will it freeze OK Huh?
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LakeRat1
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« Reply #8 on: December 12, 2012, 01:03:35 PM »

dacsher i will let you know, i had enough to freeze 2 meal of the Gumbo, i know that Chicken Gumbo is better after it has been froze, Might be thast its less work, but it sure seems to taste better out of the freezer

LakeRat1
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North East Concordia Parish / Lake St John
knyquol
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« Reply #9 on: January 29, 2013, 05:43:05 PM »

 Shocked thats a whole lotta greens!! Going to have to wait till the garden is going for this! I was just looking for a be vegetarian gumbo recipe so thank you!!
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LakeRat1
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« Reply #10 on: January 29, 2013, 07:11:59 PM »

I tell you that this is some more Good Stuff, we Made a Big Pot way nack in Dec.i think it was, we froze a Number of Meals with what was left over, we had a Meal of It last week, the Bride made up a pan of cornbread and we were GOOD, It was Just as good coming from the freeezer as it was when we first cooked it

Rat
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« Reply #11 on: January 29, 2013, 09:43:00 PM »

 Thanks for sharing that I was wondering about freezing!
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