Gumbo Z'Herbes

The tradition behind Gumbo Z'Herbes is that it was usually made on Holy 
Thursday for consumption on Good Friday.  Since Good Friday was (and 
still is) a day of fasting and abstinence from meat for Catholics, 
something meatless had to be prepared for dinner.  Catholics in New 
Orleans normally had no difficulties with the Church's no-meat-on-
Fridays rule, since we have such an abundance of seafood in the area.  
Good Friday was a bit different, however, since it is also a day of 
*fasting*.  The regular Friday seafood feast had to be toned down 
dramatically in keeping with the tone of the day.  

I don't know much about all of the various levels of vegetarianism, so 
I'll just say that this dish contains no meat or seafood.  The 
shortening called for in the recipe could be replaced with olive oil, 
since this is for making the roux.  I'll leave it to the Vegans and such 
to make this recipe fit their dietary requirements.

1 bunch each, in any combination, but use at least five:

spinach, collard, mustard or turnip greens, watercress, chicory, beet 
tops, pepper grass, radish tops

1 bunch parsley, chopped
1/2 bunch green onions, chopped
1 small green cabbage, chopped
1 gallon water
4 tablespoons flour
4 tablespoons shortening
1 large onion, diced
2 bay leaves
2 sprigs thyme
1/4 teaspoon allspice
Salt and pepper to taste
Cayenne to taste
2 cups rice, cooked

Wash the greens, parsley, green onion, and cabbabe thoroughly and remove 
the stems and hard centers.  Boil in water for 2 hours.  Drain the 
greens and reserve the water.  Chop the greens finely.  In a soup kettle 
make a brown roux of the flour and shortening.  Add the onion and saute' 
for 15 minutes.  Add the reserved cooking water, herbs, spices, and 
seasonings.  Simmer for 1 hour.  Serve over rice.  Serves 8.