Gumbo Z’herbes

Adopted from Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton Martin All kinds of techniques give this dish body: Leah Chase’s version calls for a mix of roux and pureed vegetables to thicken; Nathanial Burton, coauthor of “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” thickens his green gumboContinue reading “Gumbo Z’herbes”