Makes 2 to 3 servings

Ingredients:

3 tablespoons butter
1/2 cup Tasso ham, roughly chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sliced green onions
1/4 chopped parsley
3 garlic cloves, chopped
1 tablespoon filé powder
1 tablespoon chopped fresh oregano
1 teaspoon Cajun seasoning blend
2 cups sliced collard greens
2 cups sliced mustard greens
1 cup fresh spinach leaves
3 cups chicken broth, divided
3 tablespoons oil
3 tablespoons all purpose flour
2 cups crawfish tails, cooked
Salt and pepper
White rice, cooked

Makes 4 servings

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can whole tomatoes, undrained and chopped
1 cup frozen sliced okra, thawed
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
5 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1 pound lumb crab meat
1 pound crawfish tails
Hot cooked rice

Ingredients:

1/4 cup butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped parsley
2 cloves garlic, minced
1/4 cup all-purpose flour
2cups chicken broth
1/2 cup tomato sauce
Salt and pepper
2 tablespoons cornstarch
2 tablespoons water
1 pound fresh crawfish tails
4 refrigerated pie crust rounds