BATON ROUGE, La. (WAFB) - Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes. Leah, the Queen of ...

Once a year, the Thursday before Easter (known by Catholics as Holy Thursday), New Orleanians gather at one of the city’s legendary restaurants to eat one of the most meaningful dishes in Louisiana ...

The story of Leah Chase reads like a social history of New Orleans. Creole-born across Lake Pontchartrain, she started waitressing in 1941—part of the first group of female servers in the French ...

1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and put in a 12-quart stockpot with onions and garlic. Cover with about 1½ ...

A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

Falling somewhere between soup and stew, gumbo has many iterations, all personal to the cooks who make them. This version of the oftenseasonal dish, from Tanya Holland of the now-closed Brown Sugar ...

The Holy Thursday gumbo z’herbes tradition was the pride and joy of the late Leah Chase, the legendary chef and community leader, and each year it continues to turn the Thursday before Easter into a ...

Among the things that should be tops on the bucket list of any New Orleanian is a Holy Thursday pilgrimage to Dooky Chase for a bowl of Mrs. Leah Chase's gumbo z'herbes. Also known simply as 'green ...

Louann Morehouse, who moved to New Orleans in 1987, loves fresh greens, so it's no wonder she's attracted to gumbo z'herbes, which is made with many different greens in the same pot. Her recipe is ...

Place the greens in a large pot; cover with the broth, adding enough water to cover. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the liquid is barely bubbling. Cook ...

First, go to the sink, turn on the water, and meticulously wash all the greens thoroughly, several times. You got to remember that all fresh greens are usually full of 'growing soil and field dirt.