Green or Herb Gumbo

Gombo aux Herbes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Veal Brisket
  • A Large Slice of Lean Ham
  • About Three Pounds, Cleaned, Equal Parts of the Lea


Soak and wash the leaves thoroughly, being careful to wash each leaf separately to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the coarse midrib of the leaves, which will make the Gumbo taste coarse and unpalatable. Boil the leaves together for about two hours and then parboil by adding a teaspoonful of cooking soda. Strain and chop very fine, being careful