Gumbo Z’Herbes

By February 26, 2017 Blog, Recipes, Sunday Supper 3 Comments

There is nothing like celebrating Mardi Gras in New Orleans, is there? Steve and I had the pleasure of being there for the Mardi Gras celebration, taking in all of the sights form our friend Daniels balcony. He lives right on the parade route.   It’s such a treat to have an insider’s view of New Orleans.



Fat Tuesday is this week, February 28th. CLICK HERE for the schedule for the remaining countdown. The festivities last all season so it’s not necessary to be there on Fat Tuesday to partake.Alice

Now Mardi Gras is a tradition that we must celebrate!. Sadly, schedules didn’t allow us to enjoy a dinner this year but we can bring back a blast from the past. Daniel inspired us to do an unusual Gumbo with quail. He suggested grilled quail stuffed with dirty rice placed on the plate with the Gumbo spooned around it. Steve was up for the challenge. On researching the different Gumbos, we settled on a vegetarian version so our pescetarian friend could partake. We had to order the quail from the butcher. The semi-boneless quail come four to a package with the rib cages removed. These little birds are a perfect serving size and ideal for the rice stuffing.



The night before we made the Gumbo & Dirty Rice. For the Gumbo, Steve carefully made his roux, stirring it over the flame until it was the color of peanut butter. We added the vegetables, cooked them until caramelized, and finished off the stew.


The Dirty Rice was made with white rice coked in a vegetable stock, sautéed onions and celery then finished with crisped bacon and andouille sausage.


Steve then proceeded to stuff the extra quail, grill it and drizzle it with the Gumbo. He sampled his creation to make sure it was worthy of his wife & girlfriends – It was wonderful.


After dinner the Girls decided it would be great to go out on the town. We kept poor Steve kept him out way past his bedtime, but he had so much fun.

Gumbo Z'Herbes


  • 1 Cup of Olive Oil
  • 1 Cup of Flour
  • 2 Large Onions Chopped
  • 1 Red Bell Pepper Chopped
  • 1-2 Celery Stalks Chopped
  • 1-2 Leeks White & Pale Yellow Parts Only, Chopped
  • 3-4 Tablespoons Chopped Garlic
  • 3 Leaves Turkish Bay Broken in Half
  • 2 Teaspoons Herbs de Province
  • 1 Tablespoon Black Pepper
  • ¼ Teaspoons Cayenne Pepper plus more as needed
  • 2 Teaspoons of Salt
  • 1 Package Sliced Mushrooms 1 8 oz package
  • Filtered Water as needed
  • 1 Leaves Bunch of Swiss chard – Stems Separated from the Chopped Separately
  • 1 Bunch Tuscan Kale Chopped
  • 1 Tablespoon of Soy Sauce plus more as needed
  • Apple Cider Vinegar or Lemon Juice as needed to neutralize the Cayenne


  1. In a large Dutch Oven, slowly heat the olive oil. Add the flour, whisking constantly, until the roux becomes the color of peanut butter (this could take up to an hour depending how comfortable you are with the process). It’s best to go with a lower heat to prevent scorching if this is your first time.
  2. Add the onions, bell pepper, celery, leeks & swiss chard stems, sauté until caramelized. Add the garlic, bay leaves, herbs de province, & black pepper. Start with ¼ teaspoon of the cayenne and add more to your liking throughout the cooking process - be very careful – it can be overwhelming. Sauté until fragrant, about 5 minutes. Add the mushrooms and sauté until they release their liquid.
  3. Add water to cover, bring to a simmer. Place the greens in the simmering stew a handful at a time. Simmer until the greens are tender. Add soy sauce, simmer for a few minutes then taste the stew and adjust the seasonings with salt and pepper. If the Gumbo is too spicy add a bit of apple cider vinegar or lemon juice to neutralize the heat.

Looking for inspiration to celebrate Mardi Gras?  Check out what the Sunday Supper tastemakers do to celebrate the big occasion:


Main Dishes



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