As the holiday season approaches, it’s time to elevate your culinary game and impress your guests with a dish that goes beyond the ordinary. Our Gumbo Collard Greens with Shrimp recipe is a symphony of flavors that will steal the show at your Thanksgiving or holiday table. Imagine tender assorted greens, smoky turkey tails, and perfectly seasoned shrimp, all coming together in a rich and hearty gumbo. This is not just a dish; it’s an experience. Let’s dive into the recipe and make this holiday season one to remember.
Why You Should Make This Dish:
If you’re tired of the same old holiday recipes and crave something extraordinary, Gumbo Collard Greens with Shrimp is the answer. This dish brings together a variety of textures and tastes – the earthiness of assorted greens, the smokiness of turkey tails, the spice of andouille sausage, and the succulence of shrimp. It’s a celebration of Southern flavors and a departure from the traditional holiday fare. Plus, it’s a one-pot wonder, simplifying your holiday cooking without compromising on taste.
- 3 pounds Assorted Greens (kale, collards, mustard greens, turnip greens), rolled and chopped
- 1 cup Vegetable Oil
- 1 cup All-Purpose Flour
- 2 Large Onions, chopped
- 1 Red Bell Pepper
- 3 Celery Stalks, chopped
- 4-5 Garlic Cloves
- 2 Bay Leaves
- 1 tablespoon Creole Kick Seasoning
- 3 Smoked Turkey Tails
- 10 cups Chicken Stock or Water
- 2-3 Andouille Sausages
- 1-2 teaspoon Cayenne Pepper (optional)
- 1 teaspoon Celery Seed
- 1 teaspoon Dried Oregano
- 1 tablespoon Garlic Powder
- 2 tablespoons Sweet Paprika
- Salt to taste
- 1 pound Shrimp
Clean the assorted greens thoroughly with kosher salt, lemon juice, and a good scrub. After cleaning your greens, boil your turkey tails to soften them.
In a large pot, heat vegetable oil, add all-purpose flour, and stir until achieving a nutty color.
Sauté chopped onions in the roux for added flavor.
Add the holy trinity of onions, bell pepper, and celery, along with andouille sausage.
Season with bay leaves, Creole Kick seasoning, smoked turkey tails, and chicken stock.
Layer in the prepped greens and simmer for an hour to meld the flavors.
Finally, add shrimp and simmer for an additional 10 minutes.
Expert Tips and Tricks:
- For a richer flavor, let the roux develop to a nutty color without going too dark.
- Use smoked turkey tails for an authentic smoky taste.
- Experiment with the spice level by adjusting the amount of Cayenne Pepper.
- Allow the greens to simmer patiently; it’s the key to a flavorful outcome.
- Fresh, high-quality shrimp will make a noticeable difference in taste.
- Seafood Medley: Add a mix of seafood like crab or crawfish for a seafood gumbo twist.
- Vegetarian Option: Skip the turkey tails and sausage, adding more vegetables for a veggie-packed version.
- Spicy Kick: Increase the Cayenne Pepper for those who love an extra kick.
- Okra Lover’s Delight: Include sliced okra for a traditional Southern touch.
- Lemon Zest Infusion: Add a burst of freshness with a touch of lemon zest.
- Coconut Milk Elegance: Replace some of the chicken stock with coconut milk for a unique flavor.
- Smoked Paprika Magic: Use smoked paprika for an intensified smoky flavor.
- Tomato Tango: Introduce diced tomatoes for a slightly tangy twist.
- Herb Garden Infusion: Fresh herbs like thyme or rosemary can add depth to the flavor profile.
- Hot Sauce Heaven: Serve with an array of hot sauces for personalized heat levels.
What to Serve It With:
- Cornbread: The classic pairing that complements the richness of the gumbo.
- White Rice: A simple and traditional choice to soak up the flavorful broth.
- Grits: Creamy grits provide a comforting base for the gumbo.
- Biscuits: Flaky biscuits add a delightful texture to the meal.
- Mashed Potatoes: The creamy potatoes are an excellent side for the flavorful gumbo.
- Quinoa: For a healthier alternative, serve the gumbo over a bed of quinoa.
Gumbo Collard Greens with Shrimp Recipe
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!
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