Gumbo z'herbes from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 79) by Steven Satterfield

  • scallions
  • green bell peppers
  • ground cayenne pepper
  • celery
  • celery seeds
  • filé powder
  • dried oregano
  • andouille sausages
  • chicken stock
  • yellow onions
  • spring greens
  • Hungarian paprika
  • dried thyme
  • Carolina Gold rice
  • unbleached all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork stock or vegetable stock for chicken stock.

  • deboChicago on August 07, 2019

    This turned out well but too much salt! I ended up doubling the liquid and adding a bunch of potatoes to moderate the saltiness.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.