Gumbo Greens

Ingredients

• 1 lb smoked turkey (tails, wings, or legs)
• 1 lb smoked hot Louisiana sausage or Andouille, sliced
• 1 lb large shrimp peeled and deveined
• 3 lb frozen collard greens
• 1 C vegetable oil
• 1 C all-purpose flour
• 1 large onion chopped
• 1 bell pepper chopped
• 3 celery stalks chopped
• 1 tbs minced garlic
• 48 ounces chicken broth
• 2 tbs seasoning salt
• 2 tsp Cajun seasoning
• 1 tsp crushed red pepper
• 2 tsp gumbo file powder

Directions

1. Prepare Turkey Stock: Boil smoked turkey in about 8 cups of water until tender, about 45 minutes. Reserve 4-6 cups of the cooking liquid.
2. Make Roux: In a large pot, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes.
3. Add Aromatics: Stir in onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Build Gumbo: Add turkey and pour in reserved turkey liquid and chicken broth. Bring to a gentle simmer.
5. Season: Stir in seasoning salt, Cajun seasoning, and crushed red pepper. Reduce heat and simmer for about 1 hour.
6. Add Sausage: Add sliced smoked sausage and continue simmering.
7. Add Greens & Shrimp: Stir in frozen collard greens and simmer until tender, 45 minutes to 1 hour. Add shrimp during the last 10 minutes of cooking.
8. Finish: Stir in gumbo filé powder until well combined and gumbo thickens.

Chef's Notes

• Serve over rice with French bread or Jalapeño cornbread and plenty of Louisiana hot sauce.

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