These greens are definitely going to elevate your average collard green side dish to something more flavorful and delicious for all of your family to enjoy! This recipe is inspired by a New Orleans dish called “Gumbo Z’Herbes” by Chef Leah Chase (1941) of Dooky Chase’s Restaurant! The original dish is inspired by several cuisines and includes multiple types of greens that are cooked down in a roux with herbs, spices, and the holy trinity. The original does not have meat usually, but there are some variations with smoked meats and sausages. Try it out for yourself and let me know what you think!
#gumbo #gumbogreens
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FULL LIST OF INGREDIENTS:
Serves: 4| Prep Time: 15 Mins | Cook Time: 2-3 Hours
- 1 Bunch of Fresh Collard Greens ( or 1 Bag)
- 1/2 Lb Raw Shrimp (Peeled/ Deveined/ Tails Off)
- 1 Smoked Turkey Leg or Wing (Any smoked meat will work)
- Conecuh Sausage or Andouille Sausage ( Any sausage of your choice will work)
- 1 Tsp Old Bay Seasoning
- 1 Cup All Purpose Flour
- 1 Cup Vegetable Oil
- 1 Large Bell Pepper, Diced
- 1 Large Onion, Diced
- 1 Cup Diced Celery
- 48oz Chicken Broth
- 2 Cups Water (Use as needed)
- 2 Bay Leaves
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tbsp Paprika
- 1 Tbsp Cajun Seasoning
- 1/2 Tsp Dried Oregano (Optional)
- 1/2 Tsp Gumbo File Powder (Not required if you cannot find it.)
- 1/2 Tsp Crushed Red Pepper
- Hot Sauce