eatwithlee215

Gumbo Greens w/ Shrimp & Sausage 

Start by adding sausage to the pot on medium heat. Add a little oil to prevent sticking.

Brown sausage on both sides and remove from the pan, set aside.

Time to make a roux. Add 1/2 cup of oil to the pot with the existing sausage oil. Then add in 1/2 cup of flour.

Lower heat and stir continuously. This process should take 15 to 20 minutes or more. Keep stirring until the roux is chocolate brown and has a semi-thick smooth texture.

Add celery, onion , garlic, jalapeños, and bell peppers to the roux.

Add in all the seasoning listed. Season to your liking, be careful of the salt because the chicken stock and meat are pretty salty.

Add smoked turkey portion to pot and chicken stock. Be sure to use enough fluid to cover the meat entirely. You can use a little water if needed. Let simmer for an hour on medium heat.

After an hour the sauce should begin to thicken. Add the collard greens and another layer of seasonings to taste.

Stir occasionally and keep checking the liquid consistency. Add water or more stock if needed. Add a few dashes of liquid smoke.

Cover and let greens cook for another hour or until tender.

In the meantime, season your shrimp with creole seasonings and smoked paprika, set aside.

Remove your smoked turkey, remove the meat from the bones. Place the meat back in the pot of greens. Discard the bones and skin.

Give your greens another taste to check for tenderness and seasoning. Cook longer if greens aren't tender.

Add seasoned shrimp to the pot once the greens are to your desired tenderness.

Stir and let shrimp cook for 3 to 5 minutes in the hot greens.

Time to eat! Enjoy with rice & cornbread.

Collard Greens thoroughly cleaned and chopped 

Andouille Sausage cut into small pieces  