Source: Atlas Obscura
Mardi Gras in New Orleans means weeks of celebration—parades, costumes, and lots of king cake. The party ends on Ash Wednesday, which falls between mid-February and early March and ushers in the Catholic season of Lent. On Fridays throughout this 40-day stretch, participants are forbidden from eating meat.
To satisfy their appetites for savory, heavy foods, Creole observers developed gumbo z’herbes.The dish’s name is an abbreviation of gumbo aux herbes, meaning “gumbo of greens.” It’s a fitting description, as each batch should ideally contain seven or nine different varieties. The Picayune’s Creole Cook Book (circa 1901) lists “gombo aux herbes” made with equal parts of the following types of “leaves”: cabbage, radish, turnip, mustard, spinach, watercress, and parsley. This…
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