There are many different types of gumbo, and many recipes for preparing it. I have modified a recipe for a gumbo which is often referred to in New Orleans as the King of Gumbos. This particular gumbo is one which is rich in green vegetables and spices. This is good because, as the Fijians well knew, human flesh has not only strong aphrodisiac properties, but also tends to be very binding (in other words, it causes constipation). For this reason it was a common practice among Fijian cannibals to mix dishes made with human flesh with generous amounts of greens. This was done in order to counteract the constipating properties. In any case, this makes a deliciously spicy dish fitting for any "spicy dish" with which you choose to make it.
The best thing about a gumbo is that it is a perfect dish for preparing older and/or leaner meats. Because the meat simmers for a long time in a pot, even tougher meat can cook into a tender treat. Since a gumbo is cooked in a large pot, if it is your pleasure you can even pretend you are an old time tribal cannibal in Africa or the South Pacific, preparing a tasty cannibal stew! After all, fantasy and imagination provide a spice which is all their own!
Quantities of ingredients used will depend on just how big a gumbo you plan to make and how many girls you plan to serve. It's always fun to experiment, and quantities are for guidelines only. Use your best judgement to find just how much of each ingredient is appropriate.
Equal quantities of fresh Spinach, Mustard Greens,
Turnip Greens and Collard Greens
Cabbage, shredded
Bay leaves, Minced
Equal quantities dried basil, dried leaf thyme, dried leaf
oregano
Allspice, cloves, nutmeg
Chicken Stock
Cajun "Magic" Spice
"Chick" long pork
vegetable oil
Onions
Celery Stalks
Large Bell Pepper
Garlic Cloves
Sugar and Salt
Shucked Oysters with liquor
Green Onions, thinly sliced
Minced Fresh Parsley
File powder
Cooked hot rice
Wash the fresh greens and tear into small pieces. Remove large stalks and ribs. Place cleaned greens, cabbage, bay leaves basil, thyme, oregano, allspice, cloves and nutmeg into a large pot. Add stock and enough water to cover greens by at least 3 inches. Bring to boil. Reduce heat, cover, and simmer while preparing remaining ingredients. Prepare seasoning mix and use to season meat. Brown "chicks" in hot oil and then add to pot. Add onions, celery, bell pepper and garlic. Stir in sugar and simmer, uncovered, for 1 hour. Season to taste with salt, pepper and cayenne. Cover and simmer for 2 hours. Before serving, stir in oysters, green onions and parsley. Cook until edges of oysters curl. Spoon gumbo over rice and top with a pinch of file powder. Yum!