Shrimp And Fall Greens Gumbo

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty, smoky seafood stew featuring tender shrimp and wilted fall greens served over rice.
Shrimp and Fall Greens Gumbo - Bon Appetit recipe image

This robust gumbo combines the smoky richness of Andouille sausage with the delicate sweetness of fresh shrimp. A homemade stock made from clam juice and shrimp shells provides a deep, oceanic base for the dish. The addition of collard and mustard greens adds a vibrant, earthy texture that balances the heat of the spices. It is a comforting, savory meal perfect for chilly evenings or gatherings where you want to impress without spending hours in the kitchen. The final touch of file’ powder adds a unique, herbal aroma characteristic of traditional Louisiana cooking.

Shrimp and Fall Greens Gumbo - Bon Appetit recipe image
Print Recipe

Shrimp And Fall Greens Gumbo

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 194.6

Description

This robust gumbo combines the smoky richness of Andouille sausage with the delicate sweetness of fresh shrimp. A homemade stock made from clam juice and shrimp shells provides a deep, oceanic base for the dish. The addition of collard and mustard greens adds a vibrant, earthy texture that balances the heat of the spices. It is a comforting, savory meal perfect for chilly evenings or gatherings where you want to impress without spending hours in the kitchen. The final touch of file' powder adds a unique, herbal aroma characteristic of traditional Louisiana cooking.

Directions

  1. Peel and devein shrimp, cutting them in half lengthwise. Reserve the shrimp shells.
  2. Combine water, clam juice, and reserved shrimp shells in a large saucepan. Bring to a boil and simmer for 15 minutes.
  3. Strain the stock through a fine-mesh sieve to remove shells and solids. Reserve the liquid.
  4. Heat olive oil in a heavy large Dutch oven over high heat.
  5. Add the sliced sausage and sauté for 1 minute until lightly browned.
  6. Add onion, bell pepper, and garlic. Sauté for 2 minutes until vegetables begin to soften.
  7. Stir in tomatoes, bay leaves, thyme, hot pepper sauce, and the reserved shrimp stock.
  8. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  9. Add the chopped collard and mustard greens to the pot. Simmer until wilted but still bright green, about 3 minutes.
  10. Add the shrimp to the gumbo. Simmer until just tender and opaque, about 1 minute longer.
  11. Turn off the heat. Stir in the file' powder gently.
  12. Season to taste with salt, pepper, and additional hot pepper sauce if desired.
  13. Mound a large spoonful of cooked rice in the center of each serving bowl. Ladle the gumbo over the rice.
  14. Garnish with chopped green onions and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 194.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 241.7mg81%
Sodium 1192.1mg50%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 40.4g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious