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. I’ve seen recipes (obviously not for Lent) that included salt meat, pickled pork, bacon, and ham. We like our gumbo with andouille sausage cut into small pieces so that you get surprise bites while eating the soup. To keep the Lenten theme going, the first sauté of onions, bell pepper, and celery is known as “the holy trinity." <br /> <br />In the winter we use dried herbs, but the soup is really excellent with fresh herbs in the summer. Enjoy.

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