How to make it

  • In small skillet make a medium roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat. In 4 quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux and vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes.

Reviews & Comments 2

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    " It was excellent "
    pixyqueen ate it and said...
    Hi there,Great recipe,but just one question....Im from Australia and not to sure what you mean by Collard Greens.....Could you please help me with that?
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    " It was excellent "
    chefmeow ate it and said...
    Great one pat, you have my 5. This sounds decadent. Yumola.
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