Cajun & Creole : Gumbo Z'herbes

• 4 cups coarsely chopped spinach leaves
  
• 4 cups coarsely chopped mustard greens
  
• 4 cups coarsley chopped beet greens
  
• 3 cups shredded cabbage
  
• 2 cups coarsely chopped watercress
  
• 1/2 cup coarsely chopped parsley
  
• 2 green onions, cut into 2-inch pieces
  
• 1 bay leaf
  
• 8 cups water
  
• 3 tablespoons vegetable oil
  
• 2 stalks celery, chopped
  
• 1 green pepper, chopped
  
• 2 cloves garlic, minced
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 tablespoon salt
  
• 1 teaspoon basil leaves
  
• 1 teaspoon thyme leaves
  
• 1/8 teaspoon ground allspice
  
• 3 tablespoons butter or margarine
  
• 1/4 cup all-purpose flour
  

Combine spinach, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water in an 8-quart Dutch oven over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Meanwhile, heat oil in a 12-inch skillet over medium heat. Add celery, green pepper and garlic and cook 10 minutes. Add to greens in Dutch oven along with TABASCO^® Sauce, salt, basil, thyme and allspice; simmer 40 minutes longer.

Carefully remove 6 cups cooked greens; puree in a food processor or blender in batches and return to Dutch oven.

Melt butter in a 12-inch skillet over medium heat; stir in flour until well blended and smooth. Gradually stir in 2 cups greens mixture and cook until thickened, stirring constantly. Return to Dutch oven and bring to a boil, stirring occasionally. Serve over hot cooked rice, if desired.

Makes 8 servings.