Ingredients Weight Measure
Vegetable oil 1/4 cup
Yellow onions, diced 1 lb. 2 ea.
Green bell peppers, diced 12 oz. 2 ea.
Rock shrimp, cleaned 2 lbs. 1 qt.
Okra, sliced 2 cups
Dried thyme 1 tsp.
Filé powder 1 tsp.
Garlic powder 1 tsp.
Salt 1-1/2 tsp.
White pepper 1 tsp.
Fish stock 2 cups
TABASCO® brand Original Red Sauce 3 Tbsp.
Tomatoes, peeled and diced 12 oz. 2 cups
Brown roux 1/2 cup
Long grain white rice, cooked 1-3/4 lbs. 1 qt.
Wilted collard greens, chopped 1 qt.
All-purpose flour 8 oz. 2 cups
Yellow cornmeal 5 oz. 1 cup
Baking powder 4-1/2 tsp.
Salt 1 tsp.
Shortening 6 Tbsp.
Milk 1-1/3 cups
Egg, beaten 2 oz. 1 ea.


  1. In large sauté pan, heat vegetable oil. Sauté onions and green peppers for 2-3 minutes. Add rock shrimp and cook for 4 minutes. Add okra and spices and cook for 1 minute.
  2. Add fish stock, TABASCO® Sauce and tomatoes. Bring to boil and thicken with roux; add rice. Spread mixture evenly in the bottom of 9x14" glass baking dish. Spread collard greens evenly over top of gumbo mixture.
  3. Sift dry ingredients, cut in shortening and add milk. Stir until batter is formed. Knead well and pat out on floured surface to 1/2" thickness. Cut into 12 equal pieces. Place cobbler pieces on top of collards. Brush with beaten egg. Bake at 450°F for 12-15 minutes or until golden brown.

Yield: 12 servings