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1
Place the meat, if using, with the salt, cayenne, and bay leaves in a large deep pot and add water.
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2
Bring to a boil over medium-high heat and cook for 30 minutes.
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3
If using meat, remove it with a slotted spoon, chop it, and set aside.
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4
Reduce the heat to medium and add the greens, a handful at a time, and blanch until they are wilted, about 5 minutes.
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5
Drain, reserving the liquid.
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6
Coarsely chop the greens.
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7
Set aside.
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8
In the same pot, heat the oil over medium heat and add the onions, bell peppers, and celery.
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9
Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes.
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10
Add the meat, greens, reserved liquid, thyme, oregano, basil, and parsley.
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11
Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours.
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12
Remove the bay leaves.
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13
Adjust seasonings with salt, if desired.
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14
(If not using meat, the gumbo may need more salt.)
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15
Also, if no meat has been added, add 4 tablespoons butter to the pot just before removing from the heat.
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16
Serve in deep soup bowls over steamed white rice with file powder passed at the table for guests to thicken the gumbo to their personal taste.
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17
Serve with hot sauce, if desired.
