GUMBO Z’HERBES

Gumbo Z’Herbes

• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1/2 head of lettuce
• 1/2 head of cabbage
• 2 medium onions, chopped (about 3 cups)
• 4 cloves garlic, crushed and chopped
• 5 tablespoons flour
• 1 pound smoked sausage
• 1 pound smoked ham
• 1 pound brisket, cubed
• 1 pound stew meat
• 1 pound chaurice hot sausage
• 1 teaspoon thyme leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon filé powder
• Steamed rice for serving

1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic. Cover with water (about 1-1/2 gallons) and bring mixture to a boil. Reduce to simmer; cover and cook for 30 minutes.
2. Strain greens and reserve liquid.
3. Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in 12-quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
4. Meanwhile, cut the chaurice into bite-size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice and set aside, keeping the grease in the skillet.
5. Blend greens in a food processor until pureed.
6. Heat the skillet of chaurice grease over high heat and add flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.
7. Add puréed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over low heat for 20 minutes. Add chaurice, thyme and cayenne; stir well. Season and simmer for 40 minutes. Stir in filé powder and remove from heat.
8. Serve over steamed rice.