| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Cajun |
Cajun, Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”