Gumbo Greens

Name: Gumbo Greens
Prep time: 45 min
Cook time: 3 h 10 min
Total time: 3 h 55 min
Yield: 10 servings
Ingredients: 3 pounds frozen collard greens; 1 cup vegetable oil; 1 cup all-purpose flour; 1 large onion (chopped); 1 bell pepper (chopped); 3 celery stalks (chopped); 1 tablespoon minced garlic; 1 pound smoked turkey tails (wings or legs are good, too); 48 ounces chicken broth; 1 pound smoked hot Louisiana sausage (sliced, andouille's great as well); 2 tablespoons Rosamae Seasoning salt; 2 teaspoons Creole seasoning; 1 teaspoon crushed red pepper; 1 pound large shrimp (peeled and deveined); 2-3 teaspoons gumbo file powder

10 servings

servings

45 minutes

active time

3 hours 55 minutes

total time

Start Cooking

Ingredients

3 pounds frozen collard greens

1 cup vegetable oil

1 cup all-purpose flour

1 large onion (chopped)

1 bell pepper (chopped)

3 celery stalks (chopped)

1 tablespoon minced garlic

1 pound smoked turkey tails (wings or legs are good, too)

48 ounces chicken broth

1 pound smoked hot Louisiana sausage (sliced, andouille's great as well)

2 tablespoons Rosamae Seasoning salt

2 teaspoons Creole seasoning

1 teaspoon crushed red pepper

1 pound large shrimp (peeled and deveined)

2-3 teaspoons gumbo file powder

Directions

Boil the smoked turkey in about 8 cups of water for about 45 minutes. Once done reserve about 4-6 cups of the liquid

In a large pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring continuously until the roux turns a rich brown color, roughly about 15-20 minutes.

Add 1 chopped large onion, 1 chopped bell pepper, and 3 chopped celery stalks to the roux. Cook them until they soften, around 5 minutes. Sprinkle in 1 tablespoon of minced garlic and let the aroma fill the air for about a minute.

Stir in the smoked turkey tails. Then, pour in the reserved liquid from the smoked turkey, and 48 ounces of chicken broth and bring the mixture to a simmer. Let's jazz it up with 2 tablespoons of Rosamae Seasoning salt, 2 teaspoons of Creole seasoning, and 1 teaspoon of crushed red pepper for that lovely warmth.

Reduce the heat to low and simmer the gumbo base for about 1 hour. As it simmers and the flavors get to know each other, add 1 pound of sliced smoked hot Louisiana sausage to the pot.

After the base has had time to simmer, add 3 pounds of frozen collard greens and let them cook until they’re as tender as you like, about 45 minutes to an hour. In the last 10 minutes of cooking, toss in 1 pound of peeled and deveined shrimp. They’ll cook up quick and soak in all the gumbo goodness.

Lastly, sprinkle in 2-3 teaspoons of gumbo file powder, stirring well to combine. This will thicken the gumbo and add that unmistakable flavor.

Once everything is heated through and the flavors are melded perfectly, your Gumbo Greens with Smoked Turkey and Shrimp is ready to be dished out. Serve it hot and watch it disappear, Cousin!