1 bunch mustard greens
	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
	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. 

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