Serves 8-12 5-8 bunches different types of greens (e.g. collard, mustard, turnip greens, spinach, shallots, beet greens, parsley, celery leaves, watercress or dandelion greens) 1/3 cup cold water ...

Drain the cooked greens, reserving the liquid. Transfer the greens to the pot of vegetables. Measure the reserved cooking liquid and add 8 cups of it to the pot. Increase the heat to bring it to a ...

The green are counted carefully, because everyone knows the number of greens used in any gumbo z’herbes recipe equals the number of new friends you’ll make after you eat it.

Louisiana gumbo tells a story of cultures and traditions, blending rich flavors and heritage in every comforting, soulful ...

by: Jaclyn Tripp Posted: Dec 19, 2023 / 08:00 AM CST Updated: Dec 18, 2023 / 03:43 PM CST ...

1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and put in a 12-quart stockpot with onions and garlic.

5. Classic Cajun seafood gumbo Each bite of this gumbo recipe is packed with flavor. Begin by making a roux, then add chopped onions, celery, bell peppers, and garlic.

1. In large nonstick pan coated with nonstick cooking spray, cook green pepper, okra and celery about 7 minutes or until almost tender. Add green onions, garlic and Cajun seasoning; cook a few ...

Add the bay leaves and sausage and bring to a boil. Reduce to a simmer and cook until the gumbo has thickened, about 30 minutes. Add the duck and cook until heated through about 20 minutes.