Gumbo Z'Herbes

• 5 cups chopped mustard greens
• 5 cups chopped collard greens
• 5 cups chopped turnip greens
• 3 cups chopped beet tops (5 oz.)
• 2 cups chopped cabbage
• 2 cups chopped romaine lettuce
• 2 cups chopped watercress
• 1 1/2 cups coarsely chopped spinach
• 1 cup chopped carrot tops (1 1/2 oz.)
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1/2 pound smoked sausage, diced
• 1/2 pound smoked ham, diced
• 1/2 pound uncooked beef brisket, diced
• 1/2 pound dry Spanish chorizo or andouille sausage, diced
• 3 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon file powder
• Hot cooked rice

1. Combine first 11 ingredients and water to cover in a 15-qt. stockpot; cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
2. Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, 15 minutes.
3. Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp. drippings in skillet.
4. Make a roux: Stir flour into reserved drippings with a wooden spoon, and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes; see "Roux Is a Ritual," below, as a guide). Add flour mixture to mixture in stockpot, and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes. Stir in salt, thyme, red pepper, and chorizo. Cook, stirring occasionally, 40 minutes. Stir in file powder; stir vigorously. Serve over hot cooked rice.
5. ROUX IS A RITUAL, a foundation of flavor, and a commitment. To make it, you simply combine fat and flour in a heavy skillet or pot and cook it, stirring constantly, to coax out flavor, using the color--blonde to dark brown--as your guidepost. Chefs such as Leah Chase know the only critical key to making roux is following one simple commandment: Thou shalt pay attention. No texting and stirring. From there, it's easy.
6. Step 1: Pick your fat. Butter or animal fat adds flavor, but use canola oil for darker Creole and Cajun roux. Its higher smoke point is more forgiving.
7. Step 2: Choose your heat. Experts can use a higher flame. Beginners should heat fat in a pan over medium; the roux will take longer but not burn as easily. Add roughly a 1:1 ratio of flour.
8. Step 3: ID the roux you want; keep stirring until you match it:
9. BLONDE ROUX: Flour is cooked but still light. Stir into sauces such as veloute to add richness and body.
10. LIGHT BROWN ROUX: Marry this versatile thickener with pan juices from a roast to make gravy.
11. MEDIUM-BROWN ROUX: Begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.
12. DARK BROWN ROUX: Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives etouffees and gumbos deep, smoky flavor.
13. BLESS YOUR HEART: You've gone too far. Cook the roux too long or fast and it will taste burned.

mustard greens, collard greens, turnip greens, beet tops, cabbage, romaine lettuce, watercress, spinach, carrot tops, garlic, onion, sausage, ham, beef brisket, sausage, vegetable oil, allpurpose, salt, thyme, ground red pepper, file powder, rice

Taken from www.myrecipes.com/recipe/gumbo-zherbes-0 (may not work)