Wash the assorted greens such as: such as collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive thoroughly and remove all stems or hard centers. Remember the more the different types of greens used the better the flavor of your Green Gumbo.
Bring one gallon of chicken stock to a full boil in a large stockpot, add 1 large smoked ham hock, 2 bay leave, 6 sprigs of tarragon, 4 sprigs fresh thyme, 1 and ½ tablespoons of Cajun Seasoning or more, Kosher Salt, freshly ground black pepper, and Cayenne pepper to own taste.
Add the assorted greens, chopped green onions, Ham hock, and flat-leaf parsley to the seasoned boiling water, reduce the heat and simmer the assorted greens in the seasoned water for about 1 hour.
Make a light honey-colored roux of the flour and peanut oil or bacon grease. Careful not to burn the roux or you will need to start the roux over.
In a cast-iron skillet, sauté the diced onions, diced green bell pepper, garlic, and sliced celery; sauté for 5 minutes, then add the mixture to the roux and cook for a few moments to completely soften.
Add the roux, the sliced Chaurice sausage, and andouille to the stockpot to cook on lower heat for about 45 minutes longer.
In the last stage of cooking, add Two pounds of gulf shrimp to the gumbo pot and turn off the heat. Let sit for about 8 minutes before serving to finish cooking the shrimp.
Serve in large gumbo bowls. Put ½ cup of rice in each bowl, and ladle generous amounts of Green gumbo over it.
Assorted Greens to use
Collard greens, mustard greens, turnip greens, spinach, watercress, chicory, arugula, green romaine lettuce chopped, sorrel, beet tops, peppergrass, kale, or endive. All soaked and cleaned