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
