Rich, smoky, and packed with bold Southern flavor — this gumbo greens recipe combines tender collards, deep dark roux, smoked turkey, beef sausage, and juicy shrimp for the ultimate comfort bowl.
📝 Ingredients
1.5 lbs collard greens, washed and chopped
½ cup vegetable oil
½ cup all-purpose flour
1 onion, quartered
2 partially cooked smoked turkey wings (or 1 turkey leg)
½ cup bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
5 cups chicken broth
1–2 smoked beef sausages (Andouille-style), cut into ½-inch slices
10–12 raw shrimp, deveined and tails removed
½ tablespoon Creole seasoning
¼ teaspoon cayenne pepper
1 tablespoon garlic powder
½ teaspoon celery seed
½ teaspoon onion powder
2 teaspoons smoked paprika
½ teaspoon salt
1 teaspoon dried oregano
1 bay leaf
👩🍳 Instructions
1️⃣ Simmer the Turkey
Add the turkey wings or leg to the chicken broth and bring to a gentle simmer while preparing the roux.
2️⃣ Make the Dark Roux
In a large heavy pot over medium heat, add vegetable oil. Slowly whisk in the flour, stirring constantly to prevent lumps.
Continue cooking and stirring until the roux turns a deep dark brown. Watch closely — it can burn quickly.
3️⃣ Add the Trinity
Stir in onion, bell pepper, and celery. Cook until softened and coated in the roux.
4️⃣ Add Garlic
Add minced garlic and cook about 1 minute until fragrant.
5️⃣ Season
Stir in Creole seasoning, cayenne, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and bay leaf.
6️⃣ Build the Gumbo
Slowly pour in the warm broth while stirring to keep the mixture smooth.
Add turkey (if removed from broth) and chopped collard greens. Bring to a boil, then reduce heat and simmer 50–60 minutes, or until greens are tender.
7️⃣ Shred the Turkey
Remove turkey from the pot, shred the meat from the bones, and return the shredded meat to the gumbo.
8️⃣ Add Sausage
Stir in smoked beef sausage slices and cook about 10 minutes to allow flavors to blend.
9️⃣ Finish with Shrimp
Add shrimp and cook just until they turn pink and curl into a loose “C” shape. Do not overcook.
Serve hot on its own or spooned over fluffy white rice for a hearty Southern-style meal. Smoky, savory, and deeply comforting 🔥🥬🍤