Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 bunch mustard greens

  3. 1 bunch collard greens

  4. 1 bunch turnip greens

  5. 1 bunch watercress

  6. 1 bunch beet tops

  7. 1 bunch carrot tops

  8. 1 bunch spinach

  9. 1/2 head lettuce

  10. 1/2 head cabbage

  11. 2 medium onions -- chopped

  12. 4 cloves garlic -- mashed and 1 pound smoked sausage

  13. 1 pound smoked ham

  14. 1 pound brisket stew meat

  15. 1 pound boneless brisket

  16. 1 pound hot chaurice

  17. 5 tablespoons flour

  18. 1 tablespoon salt

  19. 1 teaspoon cayenne pepper

  20. 1 teaspoon thyme leaves

  21. 1 tablespoon file powder -- steamed rice

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

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


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