Recipe for Gumbo des Herbes

1 bunch mustard greens
1 bunch collard greens
1 bunch turnips
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1/2 head lettuce
1/2 head cabbage
1 bunch spinach
2 medium onions (chopped)
4 cloves garlic (mashed and chopped)
Water
1 lb. smoked sausage
2 lbs. smoked ham
1 lb. chaurice (hot)
1 lb. brisket stew meat
1 lb. boneless brisket
5 tbsp. flour
1 tps. thyme leaves
1 tbsp. salt
1 tsp. cayenne pepper
1 tbsp. filé 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-sized pieces and set aside. Strain vegetables after boiling and reserve liquid. In a 12-quart stockpot, place brisket meats, ham, smokes sausage, and 2 cups reserved liquid and steam for 15 minutes. While steaming, place chaurice in the 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 puréed. 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 filé powder; stir well and remove from heat. Serve over steamed rice. Yield: 8 servings.