Recipe - Gumbo Des Herbes

1 bn Mustard greens
1 bn Collard greens
1 bn Turnip greens
1 bn Watercress
1 bn Beet tops
1 bn Carrot tops
1 bn Spinach
One half Head lettuce
One half Head cabbage
2 md Onions, chopped
4 Cloves garlic, mashed and
Water
1 pound Smoked sausage
1 pound Smoked ham
1 pound Brisket stew meat
1 pound Boneless brisket
1 pound Hot chaurice
5 tablespoon Flour
1 tablespoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Thyme leaves
1 tablespoon File powder
Steamed rice
chopped

Thoroughly wash all greens to remove grit and pick out bad leaves; place in
a large pot with omion and garlic. Cover with waterand boil for 30 minutes.
Drain cooked greens, reserve liquid.

Puree greens in a food processor or grind in a meet grinder; set aside.

Meanwhile, cut meats and sausages into bitesize pieces. Place smoked
sausage, ham, stew meat and brisket in a 12quart stock pot; add two cups
reserved liquid from greens and steam for 15 minutes. Place chaurice in a
skillet and steam until all grease is cooked out; remove chaurice from
skillet and set aside.

Stir flour into chaurice drippings in skillet and cook for five minutes or
until flour is cooked (it does not have to brew). Pour roux over meat in
stock pot, stirring well. Add pureed greens and two quarts of the reserved
liquid from greens; simmer for 20 minutes. Add chaurice, salt, cayenne and
thyme, stirring well. Simmer for 40 minutes. Stir in file powder and remove
from heat. Serve over rice. Makes eight servings.

From Chef John Folse of Lafitte's Landing in Donaldsonville, Louisiana

From: Bill Birner Date: 08 Mar 94