Gumbo Greens with Shrimp and Smoked Turkey: A Soulful Southern Classic

Gumbo Greens with Shrimp and Smoked Turkey is that comforting Southern hug you didn’t know you needed tonight. Picture this: smoky turkey tails simmering until tender, collard greens soaking up rich Creole flavors, and plump shrimp tossed in at the end to bring it all home. This gumbo greens recipe is bold, hearty, and deeply satisfying—just like a true Louisiana classic. Perfect for chilly nights, big family dinners, or when you just need a little soul food love in your bowl.

The best part? You don’t need to be a kitchen pro to make it. A few basic ingredients and a bit of patience will reward you with something that tastes like it’s been simmering all day in Grandma’s kitchen. And yes, the aroma alone will have your neighbors wondering what kind of magic you’re stirring up.

Table of Contents

What is Gumbo Greens with Shrimp and Smoked Turkey?

Gumbo Greens with Shrimp and Smoked Turkey is a soulful spin on classic gumbo, blending the deep flavors of Creole cooking with the heartiness of collard greens. Instead of okra or a seafood-only base, this version adds smoked turkey and spicy sausage for layers of smoky, savory depth. It’s part stew, part greens, and all kinds of comforting. Think of it as the lovechild of your favorite shrimp gumbo and Sunday pot of greens.

The roux—a simple mixture of flour and oil—is key to achieving that rich, nutty flavor gumbo is famous for. Then you build on that base with the holy trinity of Southern cooking: onion, bell pepper, and celery. The final result is thick, flavorful, and balanced with tender shrimp added at just the right moment. Serve it over rice or with a slice of cornbread, and you’ve got yourself a true Southern masterpiece.

Reasons to Try Gumbo Greens with Shrimp and Smoked Turkey

There’s a reason Southern families guard their gumbo recipes like treasures—and once you taste this version, you’ll understand why. First, it’s a one-pot wonder that feeds a crowd while tasting like it took generations to perfect. The mix of shrimp, smoked turkey, and collard greens hits every flavor note: smoky, spicy, savory, and satisfying. Second, this gumbo greens recipe is incredibly forgiving. Got leftover smoked chicken instead of turkey? Toss it in.

Want to go lighter? Use turkey sausage. You can make it your own without losing that authentic flavor. And let’s be honest—when you’re craving something hearty that warms you from the inside out, this dish delivers. It’s perfect for meal prep, too; the flavor actually gets better overnight. Pair it with crusty cornbread and a cold glass of sweet tea, and you’ve got comfort food at its finest.

Ingredients Needed to Make Gumbo Greens with Shrimp and Smoked Turkey

• 3 lbs frozen collard greens
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 celery stalks, chopped
• 1 tbsp minced garlic
• 1 lb smoked turkey tails or wings/legs
• 8 cups water (for boiling turkey)
• 48 oz chicken broth
• 1 lb smoked Louisiana sausage, sliced
• 2 tbsp Rosamae Seasoning Salt
• 2 tsp Creole seasoning
• 1 tsp crushed red pepper
• 1 lb large shrimp, peeled and deveined
• 2–3 tsp gumbo file powder

Instructions to Make Gumbo Greens with Shrimp and Smoked Turkey

Making Gumbo Greens with Shrimp and Smoked Turkey might sound like an all-day project, but don’t worry—it’s surprisingly simple when you take it step by step. This hearty Creole-style dish comes together beautifully once you’ve got your rhythm. Grab your biggest pot, roll up your sleeves, and let’s get cooking.

Step 1: Boil the Smoked Turkey (The Flavor Foundation)

To kick things off, place your smoked turkey tails, wings, or legs in a large pot and cover them with about eight cups of water. Bring the pot to a rolling boil, then reduce the heat and let it simmer for roughly 45 minutes. This slow simmering is where the magic starts—the smoky aroma fills your kitchen, and you’ll create a rich, savory broth that forms the foundation of your gumbo greens. Once it’s done, remove the turkey pieces, shred the meat if needed, and be sure to reserve 4–6 cups of that delicious broth for later. It’s liquid gold! If you’ve ever made Garlic Thanksgiving Turkey before, you’ll recognize that same deep flavor development happening right here.

Step 2: Make the Roux (The Secret to Gumbo’s Soul)

This step-by-step roux process might just be the most important (and the most satisfying) part of your Gumbo Greens with Shrimp and Smoked Turkey. In a separate heavy-bottomed pot or Dutch oven, heat your vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly with a wooden spoon or whisk to prevent clumping.

Keep stirring—this is not the time to multitask! The mixture will slowly darken, transforming from pale beige to a rich, chocolate brown over 15–20 minutes. That’s your cue that it’s ready. The roux brings a nutty depth and thickness that ties the whole dish together. If you love making rich, comforting bases like this, you might enjoy trying it in my Hearty Meatball Stew recipe, which also relies on slow-simmered flavor building.

Step 3: Sauté the Holy Trinity (The Southern Aroma You’ll Love)

Once your roux hits that perfect color, toss in your chopped onion, bell pepper, and celery—the famous “holy trinity” of Southern cooking. Stir well and let them cook for about 5 minutes until softened and fragrant. This is where your kitchen will start smelling like a Louisiana kitchen on a Sunday afternoon. Add in your minced garlic and cook for just one more minute (don’t let it burn!). This step-by-step layering of flavors is what makes your Gumbo Greens with Shrimp and Smoked Turkey taste like it’s been simmering all day.

Step 4: Add the Broth, Smoked Turkey, and Seasonings (Building the Heart of the Gumbo)

Now it’s time to bring it all together. Slowly pour in your reserved smoked turkey broth along with the chicken broth, stirring to combine. Add the shredded smoked turkey, sliced smoked sausage, and seasonings—Rosamae seasoning salt, Creole seasoning, and crushed red pepper. Give everything a good stir and let it simmer gently on low for about an hour. This allows the meat and spices to mingle, creating a deep, layered flavor profile. If you’d like to lighten it up a bit, you can swap the sausage for a leaner option, or check out my Healthy Ground Lamb Vegetable Soup for more ideas on balancing hearty meals with healthier ingredients.

Step 5: Add the Collard Greens (The Soul of the Dish)

Here’s where the “greens” in Gumbo Greens with Shrimp and Smoked Turkey take the spotlight. Stir in the collard greens, whether you’re using frozen or fresh. If you’re going fresh, double the amount since they cook down quite a bit. Continue simmering for another 45–60 minutes until the greens are tender and full of flavor. Don’t rush this step—low and slow is key. The greens will soak up all that smoky, seasoned broth, turning silky and flavorful. Want a great side idea while this simmers? Try serving it with Baked Candied Sweet Potatoes for the perfect sweet-and-savory balance.

Step 6: Add the Shrimp (The Final Touch of Perfection)

In the last 10 minutes of simmering, add your peeled and deveined shrimp. They cook fast, so you don’t need to leave them in long. As they turn pink and slightly firm, your gumbo is nearly ready. Finish this step-by-step process by stirring in 2–3 teaspoons of gumbo file powder. This traditional ingredient adds that earthy flavor and slight thickness that makes gumbo truly authentic. Give it all one last gentle stir, then remove from the heat.

Step 7: Rest and Serve (The Secret to Deep Flavor)

Before diving in, let your gumbo greens rest for about 20 minutes. This resting period lets all those bold, smoky, and spicy flavors deepen even more. Serve hot over fluffy white rice or alongside a slice of cornbread for that classic Southern finish. If you’re in the mood for another cozy dish with a similar heartwarming vibe, try my Easy Chicken and Rice Soup next—it’s just as comforting and crowd-pleasing.

Step by Step Summary:
From simmering smoky turkey to whisking the perfect roux, each step builds rich, unforgettable flavor. This step-by-step guide for making Gumbo Greens with Shrimp and Smoked Turkey gives you all the tips you need for a foolproof, soul-satisfying meal. Whether you’re cooking for Sunday supper or just need a taste of home, this gumbo delivers comfort by the spoonful.

What to Serve with Gumbo Greens with Shrimp and Smoked Turkey

This gumbo greens recipe pairs perfectly with simple sides that complement its bold, smoky flavor. A warm skillet of buttermilk cornbread or a scoop of white rice is a must—they soak up all that savory broth. If you’re feeling fancy, add a side of crispy fried okra or a cool cucumber tomato salad to balance out the heat. And if you want more hearty comfort recipes like this, try my Hearty Meatball Stew or Easy Chicken and Rice Soup next—they’re both cozy favorites that warm you from the inside out.

Key Tips for Making Gumbo Greens with Shrimp and Smoked Turkey

1. Take your time with the roux. The deeper the color, the richer the flavor. Stir constantly so it doesn’t burn.
2. Use good smoked meat. Whether it’s turkey, sausage, or both, quality makes a big difference.
3. Don’t skip the resting time. Letting your gumbo sit for 20 minutes before serving gives the flavors time to meld.
4. Adjust the spice level. If you’re cooking for spice-sensitive folks, go easy on the red pepper—Creole seasoning already brings heat.
5. Save the shrimp for last. Overcooked shrimp turn rubbery fast, so add them right before serving.

Storage and Reheating Tips for Gumbo Greens with Shrimp and Smoked Turkey

Gumbo greens taste even better the next day, making them ideal for leftovers. Store any remaining gumbo in airtight containers in the fridge for up to 4 days. To reheat, warm gently over medium heat on the stove, stirring occasionally. If it thickens too much, just add a splash of chicken broth or water. You can also freeze it (without shrimp) for up to 3 months—just add fresh shrimp when you reheat for that just-cooked taste.

FAQs

Can I use fresh greens instead of frozen? Absolutely! Just double the amount, since fresh greens cook down more.
What’s gumbo file powder? It’s ground sassafras leaves—traditional in Creole cooking—for flavor and slight thickening.
Can I make it less spicy? Yes, skip the red pepper and use mild sausage. The flavor will still be rich and delicious.
Can I make it in a slow cooker? Sure! Cook the turkey and broth first, then transfer everything to a slow cooker and let it simmer for 6–8 hours on low.

Final Thoughts

Gumbo Greens with Shrimp and Smoked Turkey is Southern comfort in a bowl—rich, smoky, and full of soul. It’s the kind of meal that makes you slow down, savor every bite, and maybe even grab seconds. Whether you’re cooking for Sunday dinner or a cozy night in, this gumbo greens recipe will make you feel right at home. For more warm and hearty dishes, check out Pinto Bean Soup or Garlic Potato Soup on my site.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print