Servings: 8 people
Calories: 542kcal
Ingredients
For The Gumbo
- 2 tablespoon vegetable oil
- ½ pound smoked sausage sliced
- ½ pound smoked turkey wings
- 4 cloves garlic diced
- 1 large onion diced
- 2 ribs celery diced
- 1 medium bell pepper diced
- ½ tbsp kosher salt
- 1 teaspoon cayenne pepper
- 2 tablespoon smoked paprika
- ½ tablespoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 sprigs fresh thyme
- 4 lbs assorted greens (about 6 bunches) collards, mustard or turnip greens, spinach, chard, and kale , trimmed, washed, dried, and roughly chopped
- 2 cups okra chopped (fresh or frozen)
- ½ medium cabbage leaves roughly chopped
For the Roux
- 2 cups flour
- 1 cup of vegetable oil
Instructions
Step 1: Saute the turkey and smoked sausage
- Render the fat from the turkey and sausage by sauteing in a pan. Set both aside.
Step 2: Prepare the greens
- Clean all the greens thoroughly, especially the larger leafier ones to remove any debris and dirt. Chop roughly into smaller pieces and then bring to a boil quickly in a dutch oven on medium heat with the smoked turkey pieces. Drain and reserve the broth.
Step 3: Make the roux base
- Add a tablespoon or two to the rendered fat and melt on medium low heat. Add the flour stirring constantly with a slotted spoon until your desired roux color is achieved. The darker the roux the longer the stir. I go for a dark chocolate roux so my elbow and forearms are getting some work.
Step 4: Saute celery, garlic, onions, and peppers
- Add all the diced vegetables to the roux and cook for 2-3 minutes stirring occasionally.
Step 5: Add Remaining Ingredients To Pot
- Add the fresh thyme, half the cajun seasoning mix, the greens, cabbage, turkey, andouille, and reserved cooking liquid. Bring to a simmer and cook covered for 30 minutes.
Step 6: Add the Okra
- Add the okra and remaining seasoning mix to the pot. Cook another 12-20 minutes. Remove off heat. Serve with cooked white rice.
Notes
Start with the roux early. You can prep and cook the gumbo while the roux bakes for more efficiency
Season as you go using the cajun seasoning mix. You can make your own cajun seasoning or any of the good store-bought ones.
Add cider vinegar near the end of cooking. The sausage and turkey adds some fat and the vinegar will help break it up. Note you can minimize fattiness by removing much of the grease after saute step
Frozen or fresh okra work all the same. I do find that fresh okra holds its texture better.
Okra also works as a thickener. You can add gumbo filé powder if you need it even more thick.
If using a commercial stock in place of the reserved cooking liquid, go with a low sodium version, as the regular versions tend to be really salty. I find the cooking liquid enough and like the fresh green flavor it adds.
Feel free to use smoked ham hock or other smoked turkey pieces in place of the wings.
Season at every step!
Nutrition
Calories: 542kcal | Carbohydrates: 73g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 878mg | Potassium: 1093mg | Fiber: 14g | Sugar: 7g | Vitamin A: 13049IU | Vitamin C: 128mg | Calcium: 602mg | Iron: 6mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!