“Healthy” Smoked Turkey, Shrimp and Collard Green Gumbo

What You’ll Need:

For the Turkey

1 Lbs Boneless Turkey Breast

4oz Favorite Poultry Rub

For the Gumbo

2 Tbsp Peanut Oil

12oz Andouille Sausage, Cut Into Large Dice

½ of a 16oz Jar of Prepared Roux (I prefer Doguet’s)

1 Small Sweet Onion, Medium Dice

1 Red Bell Pepper, Medium Dice

½ Fennel Bulb, Medium Dice

½ Turnip, Peeled and Small Dice

3 Celery Stalks, Medium Dice

1 Bunch Collard Greens, Stems Removed

2 Quarts Chicken Stock

1 Lbs Shrimp, Peeled and Deveined

2 Tsp No Salt Creole Seasoning (I prefer Tony Chachere’s)

Salt & Pepper to Taste

¼ Cup Chopped Parsley

What You’ll Do:

1. If smoking the turkey breast, season liberally with your favorite poultry spice and smoke for about 1-1 ½ hours at 225 degrees until the internal temp reaches 165.  If roasting, season the same and roast at 350 for about 45 minutes or until the internal temp reaches 165.
2. Heat a heavy bottomed pot over medium-high heat. Add about 2 Tbsp of Peanut Oil. Once the oil begins to shimmer, add the diced andouille. Cook until golden and the fat begins to render… about 5 minutes. Remove from pot and set aside.
3. Add to the pot the Onion, Bell Pepper, Fennel, Turnip and Celery. Cook until everything begins to soften.
4. Add the Roux and mix until the roux warms and becomes a paste.
5. Roll the collards leaves together and slice into 1in pieces. Add to pot and cook until slightly wilted or about 5 minutes.
6. Add the chicken stock and stir thoroughly to combine the stock and roux.
7. Slice the smoked turkey breast into ½ inch cubes and add to pot.
8. Add back the andouille.
9. Bring to a boil. Once boiling, reduce to a simmer and cook for 1 hour.
10. During the last 10 minutes, season the shrimp with no salt creole seasoning.
11. Set sauté pan over medium-high heat and sear the shrimp for about 2 minutes on each side or until golden and cooked through.

To Serve

1. Make a pot of rice (about 4 cups)
2. Ladle gumbo into a large bowl.
3. Using an ice cream scoop, scoop a large spoonful of rice into the middle of bowl.
4. Top the rice with some of the shrimp and sprinkle with chopped parsley.
5. Enjoy!!