Wednesday, July 12, 2017

Herb Gumbo


  • Handful of fresh spinach leaves
  • Handful of radish leaves
  • Handful of beet root leaves
  • Handful of mustard leaves
  • Handful of patience leaves
  • One head of lettuce
  • One dozen small pieces of ham
  • Half of a chicken [or veal]
  • 1 cup of water
  • Dry rice


  1. Clean and prepare the spinach leaves.
  2. Put the rest of the leaves in hot water and let them boil.
  3. Let them drip in a colander and then chop them altogether.
  4. Cut the pieces of ham an inch long and 1/2 inch wide, and then fry.
  5. Fry the half chicken [or veal] cut into pieces.
  6. Add a cup of water and let it simmer for 45 minutes [or until soft].
  7. Then add the herbs and let them simmer together for 15 minutes.
  8. If too thick, add tablespoonfuls of water [consistency of a thick puree].
  9. Serve hot and eaten with dried rice.
— Josephine Nicaud.
Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

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