Cajun Gumbo Greens
Cajun Gumbo Greens
Ingredients
For the Turkey and Broth
- 1 pound smoked turkey tails
- 1 pound smoked turkey necks
- 8 cups chicken broth
For the Greens and Roux
- 3 pounds collard greens, washed and cleaned
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon black pepper
- 1 tablespoon salt, or to taste
- 2 tablespoons sugar
- 1 cup apple cider vinegar
- 1 teaspoon red pepper flakes, or to taste
Instructions
- 1
Place the smoked turkey tails and smoked turkey necks into a large Dutch oven. Add enough water to cover the turkey completely.
⏱️ 5 min
- 2
Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the Dutch oven and simmer for 2 to 2 1/2 hours, or until the turkey is very tender.
⏱️ 150 min
- 3
While the turkey simmers, thoroughly wash and clean the collard greens. Set aside.
⏱️ 15 min
- 4
Once the turkey is tender, carefully remove it from the Dutch oven and set it aside to cool. Reserve all of the broth in the Dutch oven.
⏱️ 5 min
- 5
In a separate large pan or skillet, add the 1/2 cup of vegetable oil and 1/2 cup of all-purpose flour. Whisk continuously over medium heat for about 5 minutes until a medium brown roux is formed. Be careful not to burn it.
⏱️ 5 min
- 6
Add the chopped yellow onion, red bell pepper, green bell pepper, and celery to the roux. Sauté the vegetables until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 7
Add the sautéed vegetables and roux mixture to the reserved turkey broth in the Dutch oven. Stir well to combine.
⏱️ 2 min
- 8
Stir in the garlic powder, onion powder, smoked paprika, Cajun seasoning, black pepper, and salt. Taste and adjust salt if needed.
⏱️ 2 min
- 9
Add the cleaned collard greens to the Dutch oven. They may seem like a lot, but they will cook down. Stir them into the broth mixture.
⏱️ 5 min
- 10
Add the sugar and apple cider vinegar to the greens. Stir everything together thoroughly.
⏱️ 2 min
- 11
Pour in the 8 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the Dutch oven.
⏱️ 10 min
- 12
While the greens simmer, debone and shred the cooked turkey meat from the tails and necks. Discard any bones or skin.
⏱️ 15 min
- 13
Add the shredded turkey meat back into the Dutch oven with the greens.
⏱️ 1 min
- 14
Continue to simmer the gumbo greens, covered, for 3 to 4 hours, or until the greens are very tender and flavorful. Stir occasionally to prevent sticking.
⏱️ 240 min
- 15
Taste the greens and add red pepper flakes to your desired level of spice, if desired. Adjust any other seasonings as needed.
⏱️ 1 min - 16
Serve hot and enjoy as a hearty side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Gumbo Greens
For the Turkey and Broth
- 1 pound smoked turkey tails
- 1 pound smoked turkey necks
- 8 cups chicken broth
For the Greens and Roux
- 3 pounds collard greens, washed and cleaned
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon black pepper
- 1 tablespoon salt, or to taste
- 2 tablespoons sugar
- 1 cup apple cider vinegar
- 1 teaspoon red pepper flakes, or to taste
Instructions
- 1
Place the smoked turkey tails and smoked turkey necks into a large Dutch oven. Add enough water to cover the turkey completely.
⏱️ 5 min - 2
Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the Dutch oven and simmer for 2 to 2 1/2 hours, or until the turkey is very tender.
⏱️ 150 min - 3
While the turkey simmers, thoroughly wash and clean the collard greens. Set aside.
⏱️ 15 min - 4
Once the turkey is tender, carefully remove it from the Dutch oven and set it aside to cool. Reserve all of the broth in the Dutch oven.
⏱️ 5 min - 5
In a separate large pan or skillet, add the 1/2 cup of vegetable oil and 1/2 cup of all-purpose flour. Whisk continuously over medium heat for about 5 minutes until a medium brown roux is formed. Be careful not to burn it.
⏱️ 5 min - 6
Add the chopped yellow onion, red bell pepper, green bell pepper, and celery to the roux. Sauté the vegetables until they become translucent, about 5-7 minutes.
⏱️ 7 min - 7
Add the sautéed vegetables and roux mixture to the reserved turkey broth in the Dutch oven. Stir well to combine.
⏱️ 2 min - 8
Stir in the garlic powder, onion powder, smoked paprika, Cajun seasoning, black pepper, and salt. Taste and adjust salt if needed.
⏱️ 2 min - 9
Add the cleaned collard greens to the Dutch oven. They may seem like a lot, but they will cook down. Stir them into the broth mixture.
⏱️ 5 min - 10
Add the sugar and apple cider vinegar to the greens. Stir everything together thoroughly.
⏱️ 2 min - 11
Pour in the 8 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the Dutch oven.
⏱️ 10 min - 12
While the greens simmer, debone and shred the cooked turkey meat from the tails and necks. Discard any bones or skin.
⏱️ 15 min - 13
Add the shredded turkey meat back into the Dutch oven with the greens.
⏱️ 1 min - 14
Continue to simmer the gumbo greens, covered, for 3 to 4 hours, or until the greens are very tender and flavorful. Stir occasionally to prevent sticking.
⏱️ 240 min - 15
Taste the greens and add red pepper flakes to your desired level of spice, if desired. Adjust any other seasonings as needed.
⏱️ 1 min - 16
Serve hot and enjoy as a hearty side dish.
⏱️ 1 min