- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
Ingredients
1 lb collard greens, washed and chopped
0.5 lb cabbage, cut into 1-inch pieces
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 Secondline Creole seasoning
3 cloves garlic, minced
5-6 cups chicken broth
1-2 andouille sausage, cut into 1/2-inch pieces
10-12 raw shrimp, deveined and tails off
1/4 tsp cayenne pepper
1 tbsp 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
Instructions
Add turkey wings or leg to the chicken broth and cook over medium heat while preparing the next steps.
In a large pot over medium heat, add vegetable oil and stir in the flour, whisking constantly to avoid lumps. Cook until the roux turns a dark brown color, stirring continuously to prevent burning.
Add onion, bell pepper, and celery to the roux, stirring to coat. Cook until the vegetables are softened. Add minced garlic and cook until fragrant, about 1 minute.
Stir in the Secondline Creole seasoning, cayenne pepper, garlic powder, celery seed, onion powder, smoked paprika, salt, oregano, and bay leaf. Gradually add the broth while stirring.
Add the turkey wings or leg and the collard greens. Bring to a boil, then reduce heat to low and simmer for 50 minutes, checking for doneness. It may require additional time.
Remove the turkey meat, pull it off the bones, and return it to the pot. Add the andouille sausage and cook for approximately 10 minutes.
Add the shrimp and cook until they curl into a “C” shape and turn pink.
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal