GUMBO DES HERBES
INGREDIENTS:
1 bunch mustard greens
Water
1 bunch collard greens
1 lb. smoked sausage
1 bunch turnips
1 lb. smoked ham
1 bunch watercress
1 lb. chaurice (hot)
1 bunch beet tops
1 lb. brisket stew meat
1 bunch carrot tops
1 lb. boneless brisket
1/2 head lettuce
5 tbsp. flour
1/2 head cabbage
1 tsp. thyme leaves
1 bunch spinach
1 tbsp. salt
2 medium onions (chopped)
1 tsp. cayenne pepper
4 cloves garlic (mashed and chopped)
1 tbsp. file powder
METHOD:
Clean all vegetables, making sure to pick out bad leaves and rinse away all
grit. In a large pot place all greens, onions, and garlic. Cover with
water and boil for 30 minutes. While this is boiling, cut all meats and
sausages into bite-size pieces and set aside. Strain vegetables after
boiling and reserve liquid. In a 12-quart stockpot place brisket meats,
ham smoked sausage, and 2 cups reserved liquid and steam for 15 minutes.
While steaming place chaurice in skillet and steam until chaurice is
rendered (all grease cooked out). Drain chaurice, keeping the grease in
the skillet, and set aside. All vegetables must be pureed. This can be
done in a food processor or by hand in a meat grinder. Heat the skillet of
chaurice grease and stir in flour. Cook roux for 5 minutes or until flour
is cooked (does not have to brown). Pour roux over meat mixture; stir well.
Add vegetables and 2 quarts reserved liquid. Let simmer for 20 minutes.
Add chaurice, thyme, salt and cayenne pepper; stir well. Simmer for 40
minutes. Add file powder; stir well and remove from heat.
Serve over steamed rice.
Print This Recipe
INFORMATION
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support
|