Short-Cut Collard Gumbo
1/2 c. finely chopped bacon (preferably ends and pieces—select lean pieces)1/3 c. minced garlic
1 package (12 ounces) frozen seasoning blend (onions, celery, green and red peppers, parsley flakes)
1 pound finely chopped fresh collards (tender Georgia collards if you can find them or baby collards)
1 can (4 ounces) chopped green chilies
1 can (10 ounces) diced tomatoes and green chilies
1 package (4.5 ounces) Zatarain’s New Orleans Style Gumbo Base
8 c. water
1/4 c. lemon juice
1 TBL Splenda
1 TBL liquid from pickled jalapeno's
1 healthy shake of crushed red pepper flakes(According to your taste—you can always add more, but you can’t take it back out.)
Salt (to taste)
Black pepper (to taste)
6 oz. sliced tasso
1 package (14 ounces) cocktail smokies, sliced
1 c. sliced okra
Brown the chopped bacon.
Add the garlic, seasoning blend, and collards. Stir and saute about 5 minutes.
Add everything else except the smokies (which toughen when overcooked) and the okra (which gets mushy when overcooked).
Simmer until it smells good, the collards are tender, and you’ve had time to cook some rice and set the table.
When you put the rice on to cook, add the smokies and okra.
Variation;
Do not use the okra; instead, Serve with gumbo filet powder
Serve over the rice
1/2 c. finely chopped bacon (preferably ends and pieces—select lean pieces)1/3 c. minced garlic
1 package (12 ounces) frozen seasoning blend (onions, celery, green and red peppers, parsley flakes)
1 pound finely chopped fresh collards (tender Georgia collards if you can find them or baby collards)
1 can (4 ounces) chopped green chilies
1 can (10 ounces) diced tomatoes and green chilies
1 package (4.5 ounces) Zatarain’s New Orleans Style Gumbo Base
8 c. water
1/4 c. lemon juice
1 TBL Splenda
1 TBL liquid from pickled jalapeno's
1 healthy shake of crushed red pepper flakes(According to your taste—you can always add more, but you can’t take it back out.)
Salt (to taste)
Black pepper (to taste)
6 oz. sliced tasso
1 package (14 ounces) cocktail smokies, sliced
1 c. sliced okra
Brown the chopped bacon.
Add the garlic, seasoning blend, and collards. Stir and saute about 5 minutes.
Add everything else except the smokies (which toughen when overcooked) and the okra (which gets mushy when overcooked).
Simmer until it smells good, the collards are tender, and you’ve had time to cook some rice and set the table.
When you put the rice on to cook, add the smokies and okra.
Variation;
Do not use the okra; instead, Serve with gumbo filet powder
Serve over the rice