Short-Cut Collard Gumbo

Luckytrim

Grill Master
Gold Site Supporter
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
 

QSis

Grill Master
Staff member
Gold Site Supporter
Copied and saved, Lucky - it looks wonderful!

That second ingredient "1 package (12 ounces) frozen seasoning blend (onions, celery, green and red peppers, parsley flakes)" sounds like a FANTASTIC time-saver. I hope I can find it!

Tass may be difficult for me to find, but leftover Easter ham would do, right?

Thanks for the recipe - I love all the stuff in it and will definitely make it!

Lee
 

QSis

Grill Master
Staff member
Gold Site Supporter
Bump!

Just came across this recipe again and I am drooling all over again!

It's on my list of things to serve to a gang!

Lee
 
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