Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Fresh spinach OR 2 Lg onions, chopped
10 oz Package frozen leaf spinach 4 Celery stalks, chopped
10 oz Fresh mustard greens OR 1 Lg green bell pepper, chop
10 oz Pkg frozen mustard greens 4 Lg garlic cloves, chopped
10 oz Fresh turnip greens OR 2 tb Sugar
10 oz Pkg frozen turnip greens 1 Salt
10 oz Fresh collard greens OR 1 Fresh ground black pepper
10 oz Pkg frozen collard greens 1 Cayenne pepper
1/2 Medium cabbage, shredded 24 Shucked oysters with liquor*
2 Bay leaves, minced 12 Green onions, thinly sliced
1 ts Dried leaf basil 1/2 c Flat-leaf parsley, minced
1 ts Dried leaf thyme 3 1/2 tb File powder (approximately)
1 ts Dried leaf oregano 5 c Hot cooked rice
1/4 ts Ground allspice 1 SEASONING MIX:
1/8 ts Ground cloves 1/2 ts Salt
1/4 ts Fresh grated nutmeg 1/2 ts Fresh ground black pepper
4 qt GOOD chicken stock 1/2 ts Cayenne pepper
1 lb Lean boneless pork 1/2 ts Paprika
1 lb Smoked ham 1/2 ts Onion powder
2/3 c Vegetable oil 1/2 ts Garlic powder

*24 oysters equals about 2 pints.

Wash fresh greens; tear into small pieces. Remove large stalks and
ribs. (If using frozen greens, thaw and drain before proceeding).

Place cleaned or thawed greens, cabbage, bay leaves, basil, thyme,
oregano, allspice, cloves, and nutmeg into a large soup pot. Add
stock and enough water to cover greens by 3 inches. Bring to a boil.
Reduce heat. Cover; simmer while preparing remaining ingredients.

Prepare Seasoning Mix. Cut pork and ham into bite-size pieces. Add
meats to Seasoning Mix. Shake to coat lightly. Set seasoned meat
aside while oil heats.

Heat oil in a large, heavy skillet over medium-high heat. When oil
is very hot, add seasoned meat; stir until brown on all sides. Remove
browned meat with a slotted spoon; add to simmering greens. Reduce
heat to medium; add onions, celery, bell pepper, and garlic to
skillet. Cook until vegetables are wilted, about 5 minutes.

Remove vegetables with a slotted spoon; add to simmering greens. Stir
in sugar; simmer, uncovered for one hour. Season to taste with salt,
black pepper and cayenne. Cover; simmer 2 hours.

About 10 minutes before serving, GENTLY stir in oysters with their
liquor, green onions, and parsley. Cook until edges of oysters curl.
Spoon about 1/2 cup rice into each soup bowl. Spoon gumbo over rice;
top with a pinch of file powder. Makes 8-10 good-sized servings.

To prepare Seasoning Mix: Place all ingredients in a large plastic
bag and shake to combine.

Posted from the Echo's Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95

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