Leah Chase, chef and owner of Dooky Chase’s restaurant, notes that the number of greens in the gumbo indicates the number of friends that Holy Thursday customers will make in the next year. The gumbo features chaurice, which gives it great flavor. This recipe provided by the Southern Food and Beverage Museum on the occasion of Chef Leah’s 95th birthday on January 6, 2018
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress greens
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
½ head of lettuce
½ head of cabbage
2 medium onions, chopped (about 3 cups)
4 cloves garlic, crushed and chopped
5 tablespoons flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket, cubed
1 pound stew meat
1 pound hot sausage, chaurice
1 teaspoon thyme leaves
1 teaspoon cayenne pepper
1 teaspoon file powder
Steamed rice for serving
Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stock pot with the onions and garlic. Cover with water (about 1 ½ gallons), bring mixture to a boil, reduce to a simmer, cover and cook for 30 minutes. Strain greens and reserve liquid.
Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in a 12-quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
Meanwhile cut the chaurice into bite size pieces and place in a skillet over high heat to render, about 10 minutes. Remove the chaurice, keeping the grease in the skillet and set aside.
Blend greens in a food processor until pureed.
Heat the skillet of chaurice grease over high heat and add the flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.
Add pureed greens to the meat in the stockpot and 2-quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add the chaurice, thyme and cayenne, stir well. Season and simmer for 40 minutes. Stir in the file powder and remove from heat.
Serve over steamed rice.
Makes 8 to 10 servings