COLLARD GREENS GUMBO
Description
This recipe is collard greens and gumbo all rolled into one It is filled with flavour,, so delicious. It is great leftovers and can be frozen for up to two weeks.
Ingredients
- 4 • of turkey neckbone
- 4 • water for cooking neckbones
- 4 • of liquid from cooked neckbones
- 1 • (2lb bag)
- 1 • polka kielbasa sausage (cut in desired sizes)
- 1 • boneless skinless chicken thigs (cut in desired sizes)
- 10 • 10-12 shrimp (peeled and deveined)
- 1 • and ½ onion (diced)
- • ½ red, green, and yellow bell pepper (diced)
- 2 • onions
- 8 • of garlic (4minced and 4 whole)
- 1 • scotch bonnet pepper (use any pepper you have)
- • ½ stick of butter
- 3 tablespoons • olive oil
- 1 teaspoon • salt (divided ½)
- 2 teaspoons • black pepper (divided 1n1)
- 2 teaspoons • old bay seasoning (divided 1n1)
- 1 • ½ tsp onion powder, garlic powder, creole seasoning)
- • ½ tsp smoked paprika
- 1 teaspoon • lemon pepper
- 1 teaspoon • gumbo file
- 1/3 cup • 1/3 all purpose flour and 5 tbsp vegetable oil for rouge
Instructions
Add turkey neckbones to insta-pot with 4 cups water, ½ of a diced onion. 2 green onions, and 4 whole garlic cloves (I cooked on stew settings for 85 minutes. Of course, you can cook it in a slow cooker, pressure cooker, or on the stove top until the meat can be separated from the bones. In the meantime, wash chicken and remove excess fat and impurities, season with ½ tsp salt, 1 tsp black pepper.1 tsp old bay seasoning,1/2 tsp smoked paprika, 1 /2 tsp garlic powder, ½ tsp onion powder and ½ tsp creole seasoning. Heat olive oil on medium heat and brown chicken pieces in two separate batches, about 3 minutes on each side. In the meantime, add vegetable oil on high heat in a small sauté pan, when oil is hot, add flour you will immediately begin to see the flour has a brown colour, turn the heat down and constantly stir for about 0-12 minutes. When done browning the chicken, in the same pan, brown sausage, about 2 minutes on each side , when done browning sausage in the same pan the add diced onions, bell peppers, minced garlic and whole hot pepper, stir and cook for about 5 minutes, add washed collard greens, cover for about 5 minutes, then you should be able to stir and mix the sauté vegetables with the collard greens, Add 1 cup of broth from turkey neckbones, stir and mix well, cover and cook for another 30 minutes being sure to stir a couple of times. In the meantime, wash shrimp in lemon water, drizzle about 1 tsp olive oil onto shrimp and season with lemon pepper and 1 tsp old bay seasoning. After 30 minutes add 3 liquids from the turkey neck bones to collard greens, remove turkey meat from bones and add in stir, and mix well, add the chicken, and sausage, and mix well. Once it is cooking again, add the rouge and remaining dry seasonings and mix well, cover and cook for 10 minutes and then add shrimp, stir and mix well, cover and cook for another 12 minutes.
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