Gumbo 101 with Chef Leah Chase

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans provide a similar texture and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans are a budget-friendly protein source.

Discuss the importance of gumbo in New Orleans culture.

Introduce the ingredients used in gumbo: okra, crab, shrimp, and various meats.

Explain the significance of file as a thickener in gumbo.

Describe the roux as flour browned in hot oil, ranging from light to dark.

Differentiate between Cajun and Creole gumbo, mentioning the use of veal stew in Creole gumbo.

Mention the special gumbo served on Holy Thursday, Gumbo Z'Herbes, which includes various greens.

List the greens used in Gumbo Z'Herbes: turnip greens, spinach, mustard greens, kale, swiss chard, and cabbage.

Explain the use of watercress and arugula as substitutes for pepper grass in the gumbo.

Emphasize the importance of using uneven numbers of greens for good luck in Gumbo Z'Herbes preparation.

Mention the large scale of serving Gumbo Z'Herbes on Holy Thursday, up to 1,500 people.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens