Gumbo z’Herbs

Traditionally, the greens were seasoned with pickled meat, an item that barely exists anymore, so salt pork or ham hocks are now substituted. Then often veal, beef or pork stew meat is added, along with smoked or country sausage. Don’t eat beef or pork? No problem, I’ve made it with smoked turkey legs, and it’s quite tasty. I even spoke with someone recently who added seasoned chicken breast meat to her gumbo z’Herbes, although that was a completely new one on me. Many even make a vegetarian version to dine on during Lent, while famously, Chef Leah Chase traditionally serves a heavy meat version on Holy Thursday, as it’s her family practice to fast throughout the day on Good Friday. Continue reading →

Turkey Bone Gumbo

For my taste there is only one reason to eat turkey on Thanksgiving and that is the opportunity to have a turkey carcass and leftovers for making Turkey Bone Gumbo. I always make too much gravy, vegetables and dressing so that these are planned leftovers. Continue reading →

Lance’s “LSU Tiger” Chicken and Sausage Gumbo

This recipe comes to us courtesy of Louisiana Cookin’ Magazine and has been adapted to our magazine. Using a roux prepared ahead of time will shorten your time in the kitchen so you don’t miss the game. Louisiana State University, Baton Rouge, Louisiana, 1909. Photo By Conneaut, O. (Public domain), via Wikimedia Commons. MAKES 6 … Continue reading →

My Gulf: Cooking the Perfect Gumbo | Video

There are few foods more closely identified with New Orleans, Louisiana than gumbo. What starts with a roux, a rich base, the making of which requires patience (and more than a little love), grows into a melting pot of African, European, and Native American influences that come together to tell the stories of families, and their own rich histories. Join Liz Williams, president of the Southern Food & Beverage Museum, as she lovingly stirs the story of her Gulf. Continue reading →

Mommiee’s Creole Okra Gumbo | Recipe

The Isleños’ cuisine was all things partnered with a pot of cooked rice. It never failed – both my grandmother and mother always cooked a pot of rice before cooking any main meal. My family ultimately became the first documented English-speaking people of this culture.

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