BATON ROUGE, La. (WAFB) - Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes. Leah, the Queen of ...

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. Cover with about 1-1/2 ...

In this week's WDSU in the kitchen, Chef Marc gives us his recipe for the iconic Gumbo Z'Herbes. It's a classic that's perfect for Lent.Check out the recipe below.Ingredients¼ cup Vegetable oil¼ cup ...

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. Cover with about 1½ ...

A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

Once a year, the Thursday before Easter (known by Catholics as Holy Thursday), New Orleanians gather at one of the city’s legendary restaurants to eat one of the most meaningful dishes in Louisiana ...

A year ago, when the pandemic seemed to be throwing everything into doubt, the family at Dooky Chase’s Restaurant decided one thing absolutely had to continue: the Holy Thursday gumbo z’herbes ...

Louann Morehouse, who moved to New Orleans in 1987, loves fresh greens, so it's no wonder she's attracted to gumbo z'herbes, which is made with many different greens in the same pot. Her recipe is ...

The story of Leah Chase reads like a social history of New Orleans. Creole-born across Lake Pontchartrain, she started waitressing in 1941—part of the first group of female servers in the French ...

First, go to the sink, turn on the water, and meticulously wash all the greens thoroughly, several times. You got to remember that all fresh greens are usually full of 'growing soil and field dirt.

Place the greens in a large pot; cover with the broth, adding enough water to cover. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the liquid is barely bubbling. Cook ...