Gumbo z'herbes (green gumbo)

Yield: 8 Servings

Ingredients:

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

Instructions:

*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.