Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Cayenne pepper
1 ts 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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