Shrimp And Fall Greens Gumbo

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.

Cooking Method: Baking, Boiling, Smoking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

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.

Read it online: https://www.chefs-mate.com/recipe/shrimp-and-fall-greens-gumbo-bon-appetit/