2 tbsp Olive oil
Smoked sausage , sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup Celery, chopped
2 cloves Garlic, minced
1 cup instant roux
3 containers (32oz each) of chicken broth
1 smoked turkey leg
One bunch of Fresh collard greens
1 cup Shrimp
1 cup Crawfish tails
1. **Prepare the Sausage:** Heat a drizzle of olive oil in a large pot. Brown the smoked sausage slices and then remove them from the pan, setting them aside.
2. **Cook the Vegetables:** In the same pot, add the onions, green and red bell peppers, celery, and garlic. Cook until they are soft.
3. **Add Roux and Broth:** Stir in one cup of instant roux. Gradually pour in the chicken broth, stirring continuously to avoid lumps.
4. **Cook with Turkey Leg:** Add the smoked turkey leg to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour.
5. **Add Greens:** Wash the collard greens and add them to the pot. Continue to cook for another hour.
6. **Shred the Turkey:** Remove the turkey leg from the pot. Shred the meat, discarding the bones, and return the meat to the pot.
7. **Add Seafood:** Add the previously browned smoked sausage, along with the shrimp and crawfish tails to the pot. Simmer everything together for another 20 minutes.
8. **Finish and Serve:** Once the seafood is cooked through and the flavors have melded, your gumbo greens are ready. Serve hot and enjoy!
This hearty dish combines the smokiness of sausage and turkey with the fresh, earthy flavors of greens and a rich, flavorful broth. Perfect for a comforting meal!