Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        fresh spinach or
   1      package       frozen leaf spinach -- (10 ounces)
  10      ounces        fresh mustard greens or
   1      package       frozen mustard greens -- (10 ounces)
  10      ounces        fresh turnip greens or
   1      package       frozen turnip greens -- (10 ounces)
  10      ounces        fresh collard greens or
   1      package       frozen collard greens -- (10 ounces)
     1/2  medium        cabbage -- shredded
   2                    bay leaves -- minced
   1      teaspoon      dried leaf basil
   1      teaspoon      dried leaf thyme
   1      teaspoon      dried leaf oregano
     1/4  teaspoon      ground allspice
     1/8  teaspoon      ground cloves
     1/4  teaspoon      fresh grated nutmeg
   4      quarts        good chicken stock
   1      pound         lean boneless pork
   1      pound         smoked ham
     2/3  cup           vegetable oil
   2      large         onions -- chopped
   4                    celery stalks -- chopped
   1      large         green bell pepper -- chop
   4      large         garlic cloves -- chopped
   2      tablespoons   sugar
   1                    salt
   1                    fresh ground black pepper
   1                    cayenne pepper
  24                    shucked oysters with liquor*
  12                    green onions -- thinly sliced
     1/2  cup           fresh parsley -- minced
   3 1/2  tablespoons   file powder -- (approximately)
   5      cups          hot cooked rice
   1                    seasoning mix:
     1/2  teaspoon      salt
     1/2  teaspoon      fresh ground black pepper
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      paprika
     1/2  teaspoon      onion powder
     1/2  teaspoon      garlic powder

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.