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:
- 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.
- 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.
- Add to the pot the Onion, Bell Pepper, Fennel, Turnip and Celery. Cook until everything begins to soften.
- Add the Roux and mix until the roux warms and becomes a paste.
- Roll the collards leaves together and slice into 1in pieces. Add to pot and cook until slightly wilted or about 5 minutes.
- Add the chicken stock and stir thoroughly to combine the stock and roux.
- Slice the smoked turkey breast into ½ inch cubes and add to pot.
- Add back the andouille.
- Bring to a boil. Once boiling, reduce to a simmer and cook for 1 hour.
- During the last 10 minutes, season the shrimp with no salt creole seasoning.
- Set sauté pan over medium-high heat and sear the shrimp for about 2 minutes on each side or until golden and cooked through.
- Make a pot of rice (about 4 cups)
- Ladle gumbo into a large bowl.
- Using an ice cream scoop, scoop a large spoonful of rice into the middle of bowl.
- Top the rice with some of the shrimp and sprinkle with chopped parsley.
2 thoughts on ““Healthy” Smoked Turkey, Shrimp and Collard Green Gumbo”
This looks delicious, do you think adding okra instead of collard green would be okay?
LikeLiked by 1 person
Absolutely. You could add both and it would still be delicious!
LikeLiked by 1 person