Gumbo’s Daddy With Chicken, Shrimp and Turkey
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1 to 1¼pound chicken wings
- 1¼teaspoons fine salt, plus more as needed
- 1tablespoon plus ¼ teaspoon chile powder, such as King’s Pepper, plus more to taste (or use cayenne pepper)
- 3cups chicken or turkey stock or water, plus more as needed
- 1(8-ounce) can tomato sauce
- 1small red onion, coarsely chopped
- ½cup chopped red, yellow or orange bell pepper
- 1habanero or Scotch bonnet chile, seeded (optional)
- 2tablespoons curry powder
- 1½tablespoons tomato paste
- ¼cup olive or vegetable oil
- 1(15-ounce) can collard greens (with their liquid) or 1 large bunch collard greens, stems removed, leaves torn into bite-size pieces
- 2cups chopped or shredded leftover turkey
- 1 to 2turkey bones (optional)
- 1pound large shrimp, peeled, deveined and cut into 1-inch pieces
- Cooked rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
667 calories; 37 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 62 grams protein; 1026 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat chicken wings dry with paper towels. Season all over with ½ teaspoon salt and ¼ teaspoon chile powder (or a pinch of cayenne), and set aside.
- Step 2
In a blender, combine 1 cup stock or water, tomato sauce, onion, bell pepper, chile (if using), curry powder, tomato paste, remaining 1 tablespoon ground chile (or ½ teaspoon cayenne) and a pinch of salt. Blend until smooth. Set aside.
- Step 3
Add oil to a large soup pot over medium-high heat. Once oil is hot but not smoking, add chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate. While the oil is still hot, carefully pour the onion-tomato mixture into the pot. Do this slowly as the sauce may splatter. Reduce heat to a simmer and cook until thickens slightly, about 5 to 7 minutes.
- Step 4
Add the reserved chicken wings, collard greens, turkey, turkey bones (if using), remaining ¾ teaspoon salt and 2 cups stock or water. Cook on simmer, partly covered, until chicken is cooked through and very tender, 20 to 30 minutes. If the gumbo looks dry, add more stock or water.
- Step 5
Stir in shrimp and cook until it is just cooked through and opaque, another 3 to 5 minutes. Taste and add more salt and chile powder, if needed. Remove turkey bones and serve gumbo with rice.
Private Notes
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Cooking Notes
KJ
An AMAZING recipe!!!
Dani
Folks, if you read the original story you will understand that this is a PREDECESSOR of gumbo as you know it.
MJ Goolsby
Loved this recipe! The only changes I made were making a dark roux in the pan after sautéing chicken (cubed thighs instead of wings), plus some onion, and bell pepper, before adding in the blended sauce. It was a huge hit, flavorful and rich.
Susan H
Amazingly delicious and easy!
Tom sfba
This is so delicious. Also very flexible. Lacking the King’s Pepper, which I’ll order, use a mixture of whatever favorite ground hot peppers you have: cayenne, chipotle, Kashmiri, Aleppo. The next day, leftovers were added to the broth of steamed mussels, simmered, the mussels added back in to heat through. Best mussels ever.
Monica Welch
Didn’t have King’s pepper, so just used Chile powder. Worked fine. Cut it back just a bit. Used just 1/2 pound medium shrimp—was fine though there’s never too much shrimp. Didn’t have Scotch Bonnet Chile, but used 2/3 of a Fresno Chile. Nice flavor and nice and hot. Sautéed the onions, peppers, Chile along with a big clove of garlic before blending it with the other ingredients. Mellowed the flavor a bit. Tabasco was a nice addition at the end. This is a delicious recipe.
Nancy Wachs
I deleted the chicken wings and just used leftover turkey. I used Glory brand kale. This was more than amazing.
Dani
Folks, if you read the original story you will understand that this is a PREDECESSOR of gumbo as you know it.
James Watts
This is a great way to use up leftover turkey. I used more turkey and skipped the chicken wings. Adding King's Pepper seasoning make this soup zing! I had more collard greens available, and stuffed them into the pot, which worked out great. I will make this soup for my heat loving friends again and again!
KJ
An AMAZING recipe!!!
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