The Best Gumbo Greens Recipe

Before we begin this recipe, let’s understand what Gumbo simply entails. Gumbo is a flavorful and hearty stew that originated in Louisiana, USA. It’s a dish with roots in both African and French cuisines and is a staple of Creole and Cajun cooking. Gumbo typically includes a combination of the following key ingredients:

1. Roux: A mixture of fat (traditionally oil or butter) and flour, browned to various degrees. The roux gives gumbo its characteristic flavor, color, and thickness.
2. Holy Trinity: A combination of celery, bell peppers, and onions, similar to the mirepoix in French cuisine. This trio forms the base flavor profile of many Creole and Cajun dishes.
3. Protein: Gumbo can feature a variety of proteins, such as chicken, sausage, shrimp, crab, or a combination. Some gumbos even include game meats like rabbit or alligator.
4. Stock or Broth: A flavorful liquid, often made with a combination of water, chicken, or seafood stock, depending on the protein used.
5. Seasonings: Gumbo is seasoned with a mix of herbs and spices, including thyme, bay leaves, garlic, and cayenne pepper, among others.
6. File Powder or Okra: Gumbo is typically thickened with either file powder (ground sassafras leaves) or okra. Some gumbo recipes use both.
7. Rice: Gumbo is traditionally served over a bed of rice, allowing the flavorful stew to soak into the rice.

Note: The choice of proteins and additional ingredients can vary based on regional preferences and personal taste.

So for our Gumbo Greens recipe, the following ingredients must be considered.

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 in 1/2 inch pieces

10-12 raw shrimp, deveined and tail off

1/4 tsp cayenne pepper

1 tsbp 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

Add wings or leg to chicken broth to cook while you work on the next few steps.

Over medium heat add vegetable oil and mix in flour, whisking so there are no lumps. Cook until you get a dark brown color, stirring constantly and careful not to burn it!

Add in vegetables and stir to coat in roux. Allow them to soften and then add garlic, cooking until fragrant, 1 minute.

Add in seasonings and bay leaf. Next add the broth slowly and stir. Add in wings or leg and greens. Bring to a boil and then reduce heat and simmer, checking for doneness around 50 minutes. It may need to go longer.

Remove meat and pull from bones and return to pot. Add in sausages and cook for approximately 10 minutes before adding shrimp. Cook shrimp until they lake a nice “c” shape and have a nice pink color.