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Gumbo Z'herbes Recipe

Gumbo Z'herbes

Recipe courtesy Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William and Morrow Publishers, 1996

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on February 12, 2010

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    Lesson 2 is "how to make a roux" so there's your roux====make the lighter one.
    Another lesson this is "gumbo with herbes". This is gumbo 101. AFTER you make the LIGHT ROUX these are the other things you add to make a basic gumbo. You can add other meats and/or poultry & seafood. THIS IS GOOD !!
    IT"S A 101/Teaching recipe.

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  • on April 23, 2008

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    Just watched the show and it's very confusing--he's making a roux and mentions that he'll be using the lighter version of roux for this recipe, but he never adds it, and it's not in the printed recipe. What gives? What makes this "gumbo"? It's just greens over rice, right? Does the file he adds on top make it "gumbo"? I will admit it looks good, hence the three stars.

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  • on January 28, 2006

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    No seafoood? Recipe looks like the country recipe only less bold. Do not like the pork idea. Still I'll try it.

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