*  Exported from  MasterCook  *
 
                              GUMBO DES HERBES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cajun                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
      1/2                Head lettuce
      1/2                Head cabbage
    2       md           Onions, chopped
    4                    Cloves garlic, mashed and
                         -Water
    1       lb           Smoked  sausage
    1       lb           Smoked ham
    1       lb           Brisket stew meat
    1       lb           Boneless brisket
    1       lb           Hot chaurice
    5       tb           Flour
    1       tb           Salt
    1       t            Cayenne pepper
    1       t            Thyme  leaves
    1       tb           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 bite-size
   pieces. Place smoked sausage, ham, stew meat and
   brisket in a 12-quart 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
  
 
 
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