Leah Chase's GUMBO Z'HERBES adapted by Chef Victoria Love in Honor of Women's History Month

In Honor of Women's History Month Chef Victoria Love adapted Chef Leah Chase's famous recipe GUMBO Z'HERBES which was served only one day a year, Maundy Thursday, at her New Orleans institution Dooky Chase. Maundy Thursday is the Thursday before Easter and the last chance to eat meat before Holy Friday and Easter. The Gumbo is filled with an odd number of fresh greens and an assortment of meats to fill you up. Leah Chase died in 2019 at the age of 96 still working in the kitchen.
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Chef Victoria Love’s
Adaptation of Leah Chase’s Gumbo Z'Herbes
in Honor of Women’s History Month
Leah Chase’s gumbo is so steeped in history and folklore it’s a shame to keep it to just one day of the year, Maundy Thursday, and remember - always use an odd number of greens.
1 Bunch Dandelion Greens
1 Bunch Collard Greens
1 Bunch Watercress
1 Bunch Beet Tops
1 Bunch Tuscan Kale
1 Bunch Spinach
1 Head of Red Leaf Lettuce
2 Spanish Onions, chopped
2 Garlic Cloves, crushed and chopped
5 Tablespoons All Purpose Flour
1 pound Smoked Turkey Neck
1 pound Stew Meat
1 pound Hot Italian Turkey Sausage
10 oz Package of Chicken Chorizo
1 Pound Chicken Thighs, skinless
1 teaspoon Thyme leaves
1 teaspoon Cayenne Pepper
1 teaspoon Filé Powder
1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic. Cover with water (about 1 1/2 gallons), bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes.
2. Strain greens and reserve liquid.
3. On a cutting board with a non-slip mat using a Chef’s Knife, Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in a 12 quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
4. Meanwhile cut the chaurice into bite size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice, keep the grease in the skillet and set aside.
5. Blend greens in a food processor until puréed.
6. Heat the skillet of chaurice grease over a high heat and add flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over the meat mixture and stir to combine.
7. Add pureed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add chaurice, thyme and cayenne, stir well. Season and simmer for 40 minutes. Stir in filé powder and remove from heat. Serve over steamed rice.
#ChefVictoriaLove

[@Mo_1P]

Cleaning tip/ You may want to add some salt and a tiny bit of vinegar to soak the greens in to throughly clean them. The gumbo looks delish. Thanks for sharing the recipe.

[@chefvictorialove]

Thank you for your great suggestions!! ❤️Thanks for watching😀