Gumbo des herbes
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Gumbo des herbes
  Gumbo    Vegetables    Cajun  
Last updated 6/12/2012 12:51:46 AM. Recipe ID 13411. Report a problem with this recipe.
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      Title: Gumbo des herbes
 Categories: Cajun, Vegetables
      Yield: 1 Servings
 
      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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Recipe ID 13411 (Apr 03, 2005)

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