The brilliance of this dish is that you can add most any green leafy vegetables and in varying quantities since they all cook down. A good vegetable stock and dark roux are keys. You can use jarred roux by ordering my wife
Rox's Roux or make your own with these directions for
Rox's Roux. Feel free to add andouille or any good smoked pork sausage if meat is on your diet.