Ingredients:
1.5 lbs collard greens, washed and chopped
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, quartered
2 partially cooked smoked turkey wings (or one leg)
1/2 cup bell pepper, chopped
2 stalks celery, chopped
1/2 tbsp Secondline Creole seasoning
3 cloves garlic, minced
5 cups chicken broth
1-2 andouille sausage, cut into 1/2-inch pieces
10-12 raw shrimp, deveined and tails off
1/4 tsp cayenne pepper
1 tbsp garlic powder
1/2 tsp celery seed
1/2 tsp onion powder
2 tsp smoked paprika
1/2 tsp salt
1 tsp oregano
1 bay leaf
Instructions:
Add the smoked turkey wings or leg to the chicken broth. Cook over medium heat while you work on the next steps.
In a separate large pot, heat the vegetable oil over medium heat. Slowly whisk in the flour to create a roux. Continue stirring constantly until the roux reaches a dark brown color, being careful not to burn it.
Add the quartered onion, chopped bell pepper, and celery to the roux. Stir to coat the vegetables and allow them to soften.
Add the minced garlic to the pot and cook until fragrant, about 1 minute.
Mix in the Creole seasoning, cayenne pepper, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and bay leaf. Stir to combine.
Gradually pour in the chicken broth, stirring as you go. Add the turkey wings or leg and the chopped collard greens. Bring the mixture to a boil, then reduce the heat and let it simmer. Check for doneness after about 50 minutes, but it may need to cook longer.
Once the greens are tender, remove the turkey meat from the pot. Pull the meat off the bones and return it to the pot. Discard the bones.
Add the sliced andouille sausage to the pot and cook for approximately 10 minutes. Then, add the shrimp and cook until they form a nice “C” shape and turn pink.
Serve your Gumbo Greens hot and enjoy!
Prep Time: 20 min | Cooking Time: 1 hr 30 min | Total Time: 1 hr 50 min
Servings: 6-8 servings | Kcal: 350 kcal per serving