La Bouche Creole by Leon E. Soniat Jr.

  • Gumbo z'herbes (page 15)

    from La Bouche Creole La Bouche Creole by Leon E. Soniat Jr.

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: frozen spinach; frozen mustard greens; frozen turnip greens; frozen collard greens; cabbage; butter; onions; celery; green peppers; beef stew meat; ham; garlic; bay leaves; basil; ground allspice; ground cloves; parsley; Tabasco sauce; cooked rice; powdered thyme; shallots
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  • ISBN 10 0882898051
  • ISBN 13 9780882898056
  • Published May 31 1990
  • Format Hardcover
  • Page Count 264
  • Language English
  • Edition Some French Language
  • Countries United States
  • Publisher Pelican Publishing Company

Publishers Text

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Crèole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

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