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Ingredients:
1.5 lbs collard greens, washed and chopped
1/2 cup vegetable oil
1/2 cup all purpose flour
1 onion, quartered
2 partially cooked smoked turkey wings (or one leg)
1/2 cup bell pepper, chopped
2 stalks celery, chopped
1/2 tbsp creole seasoning
3 cloves garlic, minced
5 cups chicken broth
1-2 andouille sausage, cut in 1/2 inch pieces
10-12 raw shrimp, deveined and tail off
1/4 tsp cayenne pepper
1 tsbp garlic powder
1/2 tsp celery seed
1/2 tsp onion powder
2 tsp smoked paprika
1/2 tsp salt
1 tsp oregano
1 bay leaf
Preparation:
Add wings or leg to chicken broth to cook while you work on the next few steps.
Over medium heat add vegetable oil and mix in flour, whisking so there are no lumps. Cook until you get a dark brown color, stirring constantly and careful not to burn it!
Add in vegetables and stir to coat in roux. Allow them to soften and then add garlic, cooking until fragrant, 1 minute.
Add in seasonings and bay leaf.
Next add the broth slowly and stir.
Add in wings or leg and greens. Bring to a boil and then reduce heat and simmer, checking for doneness around 50 minutes. It may need to go longer.
Remove meat and pull from bones and return to pot.
Add in sausages and cook for approximately 10 minutes before adding shrimp. Cook shrimp until they lake a nice "c" shape and have a nice pink color.
-Dayna Latrice Kline
Owner, Operator of The Ultimate Katerer
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