Shrimp and Fall Greens Gumbo

By mschweickert

Ingredients

• 3 qt Water
• 4 8-oz bottles clam juice
• 1 1/4 lb Uncooked large shrimp,
• peeled, deveined, cut
• lengthwise in half, shells
• reserved
• 2 tb Olive oil
• 1 1/2 lb Andouille sausage or other
• fully cooked smoked sausage
• (such as kielbasa), sliced
• into 1/4-inch-thick rounds
• 3/4 c Chopped onion
• 3/4 c Chopped green bell pepper
• 2 tb Chopped garlic
• 1/2 c Chopped seeded peeled
• tomatoes
• 4 lg Bay leaves
• 1 tb Dried thyme
• 1 ts (or more) hot pepper sauce
• (such as Tabasco)
• 1 Bunch collard greens,
• stemmed, coarsely chopped
• (about 4 C)
• 1 Bunch mustard greens,
• stemmed, coarsely chopped
• (about 4 C)
• 3 tb File' powder*
• Freshly cooked rice
• Chopped green onions

Preparation

Step 1

Boil water, clam juice and reserved shrimp shells in large saucepan 15
minutes. Strain stock and reserve.

Heat oil in heavy large Dutch oven over high heat. Add sausage and
saute 1 minute. Add onion, bell pepper and garlic and saute 2
minutes. Add tomatoes, bay leaves, thyme, hot pepper sauce and
reserved stock. Bring to boil. Reduce heat; simmer 15 minutes. (Can
be prepared 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.)

Add all greens to soup; simmer until wilted but still bright green,
about 3 minutes. Add shrimp; simmer until just tender, about 1 minute
longer. Turn off heat. Mix in file' powder. Season to taste with
salt, pepper and hot pepper sauce.

Mound large spoonful of cooked rice in center of each large shallow
soup bowl. Ladle gumbo over. Garnish with green onions and serve.

*A powder made from ground sassafras leaves. Available at specialty
foods stores and some supermarkets.