I decided to try the viral greens gumbo. As a New Orleans gal, I’m always leery of what people call gumbo, however I love turnip greens and have made them in a way that can be easy to convert to gumbo. Essentially the dish becomes a more bright and meaty turnip greens dish.
This can be eaten with or without rice. A great substitute for rice was a slice of Keto bread to get that same sense of fullness and satisfaction.
A traditional gumbo is often made with a roux (pronounced rue) which is browned flour and either oil or butter that is used to thicken the broth. Given I wanted this to be keto-friendly, this was easy to eliminate and ensure flavor came from other sources like starting a broth from smoked turkey legs.
Growing up there were typically two types of gumbo: chicken and sausage or seafood. The seafood variety could include any combination of shrimp,crabmeat, blue crab, oysters and crawfish, depending on who was cooking it.
Greens Gumbo Recipe
- .75 lb smoked turkey legs (~ 2 legs)
- 6 cups fresh turnip greens (~ 2 bundles)
- 14oz smoke sausage of choice
- 1 lb jumbo shrimp
- 2 cups, diced onion
- 3 tbsp minced garlic
- 2 cups, chicken broth
- 2 cups vegetable broth
- 6-8 cups water
- 1 tbsp old bay seasoning
- 1/2 tbsp coarse, black pepper
- 2 tbsp onion powder
- 1 tbsp garlic powder
- Rinse and soak turnip greens in cold water.
- Bring water to boil in a medium to large pot and add turkey legs. Boil for 1 hour.
- After the hour, remove half of the water to reduce salt, and add in 2 cups of fresh water.
- Dice the onion and slice the turnip greens.
- Add to the pot, ad and seasonings, and let boil for another hour on medium to low heat.
- Start to break the turkey off the bone, remove bone, skin and gristle.
- Sliced sausage and add into pot. Let that boil for 15 to 20 minutes, and then add in shrimp.
- Season shrimp, lightly with old bay, garlic, and onion powder and pepper. Let cook for five minutes and turn off heat.