Begin by thoroughly cleaning your assorted greens. Use kosher salt, lemon juice, and a good scrub to ensure they are free from any dirt. Clean greens are essential for a great outcome.
Now, let’s prepare the roux. Heat one cup of vegetable oil, add one cup of all-purpose flour, and stir until you achieve a desirable nutty color. Avoid going too dark. Following this, sauté the onions for added flavor.
Introduce the holy trinity of onions, bell pepper, and celery to the mix, along with the andouille sausage. Enhance the flavor with seasonings and Creole Kick seasoning. Incorporate the smoked turkey tails and stock.
Layer in the prepped greens and allow them to simmer for an hour, allowing the flavors to meld. The final touch is the shrimp, which adds a unique twist. Simmer for an additional 10 minutes, creating a delightful pot of Gumbo Collard Greens with Shrimp.
Pair your creation with cornbread for a satisfying meal. Enjoy!
