Wednesday, March 25, 2020

Gumbo Aux Herbes

Ingredients

  • Cabbage leaves
  • Beet leaves
  • Turnip leaves 
  • Mustard leaves
  • Spinach leaves 
  • Parsley (chopped)
  • Green onions (chopped)
  • 1 tsp cooking soda
  • Veal brisket 
  • Diced ham
  • 1 large onion (finely chopped)
  • Salt
  • Pepper
  • Lard

Directions

  1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
  2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
  3. Strain and chop the greens and place in a bowl.
  4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
  5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
  6. Serve over rice 
Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

No comments:

Post a Comment