Gumbo Z’herbes, or green gumbo, was traditionally served during Lent as it could be made without meat. According to Emeril Lagasse in his 1996 cookbook, “Louisiana, Real and Rustic,” there was a legend that for every green that was put into the gumbo, a new friend would be made during the year. A few months ago, I made a lemony, celery-heavy gumbo z'herbes and submitted it to the celery contest. We really liked it--it was a great way to eat a lot of greens, and it was lemony and springy at the same time. Recently I found one link of andouille in the freezer, so I decided to adapt the recipe to the flavors of the sausage. We frequently use meat as a flavoring in vegetable-heavy dishes, and this soup/stew was really satisfying. If you can't find andouille, you can use another smoked sausage. (Please don't tell my husband that he was eating kale.....)

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