Shrimp & Sausage Gumbo with Collard & Mustard Greens

Just because Mardi Gras may have passed, doesn't mean it's not too late to serve this light, brothy, hearty and incredibly flavorful gumbo. (In our household, Mardi Gras-month is always a time for celebrating everything New Orleans.) Adapted from a recipe the great Emeril Lagasse published in a dog-eared copy of the September, 1994 issue of Bon Appetit.

New Orleans is, hands down, an all-time favorite city for me and the BF. Incredible food, history, architecture and music [Ed. note: Tipitina's, represent!] everywhere you step. We never, ever tire of that city, and are lucky to have visited at all different times of the year. We also can't leave until we've had a bowl of gumbo...somewhere. A few of my favorite places to enjoy the staple are Dooky Chase Restaurant, Galatoire's and Nola's.

Come to think of it, it's been many years since the BF and I have been. Perhaps we need to head back soon? [Ed. note: Do not tease!]

NOTES:

• This is not a thick roux-based gumbo. In fact, it contains no flour at all. It's lighter and brothy, which is why I love it so much.
• This recipe makes a ton of gumbo. Personally, I half the recipe for the two of us and it produces a perfect four servings, enough for dinner for two nights. Alternatively, you can make the full amount and freeze half, or host a dinner party. This is a great to do as you can make it in advance (sans shrimp and greens). 
• Watch the salt!
• Allergic to shrimp? Leave it out. ​

A small sampling of my vast voodoo doll collection.

Until next year, Laissez les bon temps rouler!

Adapted from: Bon Appetit, September 1994
Number of servings: 8

Ingredients
Stage I

• ​3 quarts water
• 4 8-ounce bottles clam juice
• 1 ¼ pounds uncooked large shrimp, peeled, de-veined, shells reserved

Stage II

• 2 tablespoons olive oil
• 1 ½ andouille sausage or other fully cooked smoked sausage (such as pork or turkey kielbasa), sliced into ¼-inch thick rounds
• ¾ cup chopped onion
• 2 red bell peppers, chopped 
• 2 tablespoons garlic, minced
• 1 can diced tomatoes
• 1 tablespoon dried or fresh thyme
• 1 teaspoon (or more) hot pepper sauce

Stage III

• 1 bunch collard greens, stemmed, coarsely shopped (about 4 cups)
• 1 bunch mustard greens, stemmed, coarsely chopped (about 4 cups)
• 3 tablespoons filé powder (a powder made from ground sassafras leaves)

For Serving

• Cooked rice (optional)
• Chopped green onions

Directions

1. Boil water, clam juice and reserved shrimp shells in large saucepan 15 minutes. Strain stock and reserve.
2. Heat oil in heavy large Dutch oven over high heat. Add sausage and sauté 1 minute. Add onion, bell pepper and garlic and sauté for 2 minutes. Add tomatoes, thyme, hot pepper sauce and reserved stock. Bring to boil. Reduce heat; simmer 15 minutes. (NOTE: can be prepared a day ahead. Cover and refrigerate. Bring to simmer before continuing.)
3. Add all greens to soup; simmer until wilted but still bright green, about 2 minutes. Add shrimp; simmer until just tender, about 2 minutes longer. Turn off heat. Mix in filé powder. Season to taste with salt, pepper and hot pepper sauce. (NOTE: watch the salt.)
4. Mound large spoonful of cooked rice in center of each large shallow soup bowl. Ladle gumbo over. Garnish with green onions and serve.

PS: A year ago chocolate and peanut butter squared off and clashed in a titanic battle for the ages (www.moveablefeast.me/blog/chocolate-peanut-butter-tart), then there was an attempt to make up for that dessert bomb with some roasted shrimp and asparagus with shallot lemon vinaigrette (www.moveablefeast.me/blog/shrimp-asparagus-with-shallot-lemon-vinaigrette).

PPS: "Iko Iko" is one of my favorite songs, takes me right back to New Orleans.