Every Holy Thursday at Dooky Chase’s Restaurant, a tradition that spans more than 50 years takes place. The beloved late Chef Leah Chase transformed the Thursday before Easter into a joyous occasion at the restaurant. Securing a reservation is highly sought after to savor the delectable fried chicken and the renowned green gumbo z’herbes.
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Gumbo Z’herbes is a rich blend of greens, meat, roux, Creole flavors, and deep-rooted Catholic traditions.
The selection of greens is meticulously chosen, as it is believed to determine the number of new friends a diner will make. Additionally, the quantity of greens used at Dooky’s is always an odd number.
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If you can make it to the restaurant for Easter Celebrations, be sure to add these classics to your order as well.
First on the list is the Shrimp Clemenceau, a delightful dish that perfectly encapsulates Creole cooking. It’s a flavorful mix of shrimp, garlic, peas, and Brabant potatoes, all sautéed together in a buttery sauce. This dish is a testament to the French influence on Creole cuisine, offering a taste that is both sophisticated and comforting.
Gustave Blache III, Cutting Squash, 2010, oil on wood, 8 x 10.25 inches, National Portrait Gallery, Smithsonian Institution, Washington, DC.
Another must-try is the Gumbo. Dooky Chase’s version of this iconic Louisiana stew is unmatched. Made with a dark roux, it features a variety of meats and seafood, including sausage, chicken, and shrimp, along with okra and a secret blend of spices. Each spoonful is a revelation of depths and textures, embodying the soul of Creole cooking.
Red Beans and Rice, traditionally served on Mondays, is a dish with roots deep in New Orleans history. At Dooky Chase’s, this humble meal is elevated to an art form. The beans are slowly cooked to creamy perfection, seasoned with bay leaves, thyme, and a mix of smoked meats, served over fluffy rice. This dish is a comforting, hearty staple that speaks to the heart of family and tradition in Creole culture.
Fried Chicken, another standout at Dooky Chase’s, is not your average fried chicken. It’s marinated, seasoned with a blend of spices that’s been perfected over decades, and fried to a crispy, golden brown. The result is juicy, flavorful chicken that’s often hailed as some of the best in the country.
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