TourLouisiana.com
› Read Our Blog  › Enter Contest  › FREE Travel Brochures  › Contact Us  › Member Login  › Home

Facebook YouTube Louisiana Blog
Quick Search:   

 
 

Most Popular


Destinations:

›  Lafayette

›  New Orleans Plantation Country

›  Coushatta Casino Resort

Requested Brochures:

›  State of Louisiana

›  Baton Rouge, Louisiana

›  Lake Charles, Southwest Louisiana


Louisiana
Travel Videos


St. Bernard Parish
St. Bernard Parish
View All Travel Videos »





›  Cajun Country
›  Crossroads
›  Greater New Orleans
›  Plantation Country
›  Sportsman's Paradise
›  Statewide Attractions
›  List of Cities by Region
   
›  Visit Louisiana Coast!


Recipes




Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner



Want to know more?

› View Results

 
Send this page to a friend
Gumbo Z'Herbes with Tasso Ham and Crawfish
Category: Soups/Gumbos

Servings:
3

Ingredients:

  • 3 tablespoons butter
  • 1/2 cup tasso ham, roughly chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup sliced green onions
  • 1/4 chopped parsley
  • 3 garlic cloves, chopped
  • 1 tablespoon filé powder
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon Cajun seasoning blend
  • 2 cups sliced collard greens
  • 2 cups sliced mustard greens
  • 1 cup fresh spinach leaves
  • 3 cups chicken broth, divided
  • 3 tablespoons oil
  • 3 tablespoons all purpose flour
  • 2 cups crawfish tails, cooked
  • salt and pepper, to taste
  • white rice, cooked

Instructions:

Heat the butter in a large soup pot over medium-high heat. Add the tasso, saute until lightly browned, about 3 to 5 minutes. Add the celery and onion, and saute until soft, about 5 to 7 minutes. Add the green onions, parsley, and garlic. Reduce heat to medium-low, stir in the file, oregano, and Cajun seasoning. Add the collard greens, mustard greens, and spinach.

Add 1 cup of the chicken broth and stir to coat. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove from the heat. Puree the mixture in a food processor and set aside.

Heat the oil over medium-high heat in the same soup pot and add the flour, whisk until smooth. Continue to cook, whisking constantly, until the mixture turns light brown, about 10 minutes. Whisk in the remaining 2 cups of broth and bring to boil, whisking often. Add the green puree and simmer for 15 minutes. Add the crawfish tails and season to taste with salt and pepper. Serve over hot rice.

Louisiana Cooking

Recipes for TourLouisiana.com provided
exclusively by Louisiana Cookin' magazine.
Click here for more information.
Louisiana Cooking
 
Return to Recipe List
 

 

 
 

   


SEARCH
Destinations
Attractions
Accommodations
Events
  CONNECT
Facebook
YouTube
Blog
  ABOUT
Advertise/Media Kit
About Us
Contact Us
  LEGAL
Copyright
Privacy Policy
Terms & Conditions
  Login
Member Login
Event User Login
Restaurant User Login
  AJR Media Group
1.855.GoToAJR
TourLouisiana@AJRMediaGroup.com
www.AJRMediaGroup.com

© 2010-2013 TourLouisiana.com - ALL RIGHTS RESERVED
TourLouisiana.com and all related content is owned by AJR Media Group unless otherwise noted.
Content may not be used without express, written permission by AJR Media Group.


Visit our other travel sites:
TourTexas.com · EscapeToTheSoutheast.com · LetsTourOhio.com · LetsTourOklahoma.com