Preparation:
*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. |
