Leah Chase, Carrying on in New OrleansLeah Chase, owner and chef of Dooky Chase restaurant in New Orleans, talks about rebuilding her famous restaurant and carrying on an Easter tradition -- gumbo style.
Leah Chase, owner and chef of Dooky Chase restaurant in New Orleans, talks about rebuilding her famous restaurant and carrying on an Easter tradition — gumbo style.
Recipe for Chase's Gumbo Z'herbes
A New Orleans tradition on Holy Thursday:
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1/2 head of lettuce
1/2 head of cabbage
1 bunch spinach
3 cups onions, diced
1/2 cup garlic, chopped
1 1/2 gallons water
5 tablespoons flour
1 pound smoked sausage
1 pound smoked ham
1 pound hot sausage
1 pound brisket, cubed
1 pound stew meat
1 teaspoon thyme leaves
Salt and cayenne pepper to taste
1 tablespoon file powder
Clean greens under cold running water, making sure to pick out bad leaves. Rinse away any soil or grit. The greens should be washed 2 to 3 times. Chop greens coarsely and place in 12-quart pot along with onions, garlic and water. Bring mixture to a rolling boil, reduce to simmer, cover and cook for 30 minutes.
Strain greens and reserve liquid. Place greens in bowl of a food processor and puree or chop in meat grinder. Pour greens into a mixing bowl, sprinkle in 5 tablespoons flour, blend and set aside.
Dice all meats into 1-inch pieces and place into the 12-quart pot. Return the reserve liquid to the pot and bring to a low boil, cover and cook 30 minutes. Add purDeed greens, thyme and season with salt and pepper. Cover and continue to simmer, stirring occasionally until meat is tender, approximately 1 hour. Add water if necessary to retain volume. Add file powder, stir well and adjust salt and pepper if necessary.
Serves 8 to 10 over steamed rice.
(Copyright 2006 by The Associated Press. All Rights Reserved.)