Texzilla's recipe is way fancier than the one i followed lol
roux of about a cup each oil/flour, worked it until it was kind of a dark tan (my gumbo would have been closer to chocolate). added about 1/2-1 c each onion, celery, red bell pepper. 2 minutes...added andouille sausage. 2 more minutes...added 4 cloves chopped garlic, two bay leaves and spice mix, which honestly my mate did the whole mise en place so i don't know the exact measurements π but it was the basics: pepper, cayenne, celery seed, garlic powder, thyme, oregano, cajun seasoning, etc...and the one thing i do remember bc i had to double check his work bc it seemed like too much but it was correct - 2 T paprika π (no salt bc broth and cajun seasoning both had plenty).
let all that cook long enough for garlic to soften, then added about 4 cups greens (just collard and mustard), then broth (chicken) to cover, nestled the smoked turkey wing in there, lowered heat to simmer, and left it alone for a couple hours.
it was meant as a side, but it was so good and meaty we're have leftovers tonight over rice with cornbread π