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Gumbo Z'Herbes (serves 20)

1 cup olive oil
1 lb mushrooms, smoked
1 cup flour
1 gallon water
2 cups chopped onions
1 bunch collard greens
1 cup chopped bell pepper
1 small head cabbage
3/4 cup chopped celery
1 bunch turnip greens, chopped (can substitute 2x mustard greens)
3/4 cup minced shallots
1 bunch mustard greens, chopped
1/4 cup minced garlic
1 bunch green onions
6 bay leaves
1/4 cup chopped parsley
1.5 tsp thyme
1 tbsp soy souce
1.5 tsp black pepper
1 lb red beans cooked
2 tsp white pepper
3/4 tsp cayenne pepper
2 Tbsp salt

In a large heavy bottomed pot, heat the olive oil over a medium high heat.
Add the flour, and stir until a peanut butter colored roux is attained.(15-20mins)
Immediately add the onion, bell pepper, and celery. (the "trinity")
Saute until vegetables are tender and start to stick and brown a little.
Add the shallots, garlic, herbs, salt and peppers. Cook for 5 min stirring often.

Meanwhile, in a large soup pot, bring the water to a boil.
Chop the collards and cabbage into 1 inch squares, and boil until just tender.
Add the turnip greens, mustard greens, and green onions, and return to a boil.
Coarsely chop the smoked mushrooms.
Add it to the roux mixture, and cook for 2 minutes.
Carefully stir the roux-vegetable-mushroom mixture into the simmering greens, and return to a boil.
Add the parsley, cooked red beans, and soy sauce to taste.
Bring to a boil one more time, then keep warm.
This dish is best prepared ahead of time, refrigerated overnight, then reheated.
Makes about 2 gallons of gumbo.
Serve over rice (jasmine rice with scallions, garlic and veggie stock)