Gumbo d’Herbes (Green Gumbo)
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Archive recipe
A long-simmered gumbo of mixed greens, herbs, beef, ham, and hot pepper.
This version appears in The Creole Cookery Book (1885), preserved in the Open Recipe Archive’s Louisiana Creole collection. The original calls for equal portions of several greens and does not specify their weights.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 3 aisles
Boil equal portions of cabbage, beet, turnip, mustard, spinach, and cress leaves until tender. Drain and chop finely.
Brown the beef and ham in a little lard. Add the greens, parsley, and green onions; cook slowly, stirring often, for about an hour.
Add hot water to make a soup and simmer gently, covered, for about two hours.
Season with hot pepper and serve hot.
Adapted from Open Recipe Archive · The Creole Cookery Book (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)
Appears in: The Louisiana Creole table