Gumbo Collard Greens
Gumbo Collard Greens
Ingredients
For the Greens
- 3 bunches collard greens, washed, stems removed, and chopped
For the Trinity
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
For the Roux
- 1 cup avocado oil
- 1 cup all-purpose flour
For the Seasonings
- 1 tablespoon Cajun seasoning
- 1 tablespoon Morton Nature's Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon buttery garlic & herb seasoning
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
For the Liquid
- 10 cups chicken broth, to 12 cups
Instructions
- 1
Debone the 2 smoked turkey wings. Shred the meat from the bones and set the meat aside. Place the turkey bones in a pot with enough water to cover them and bring to a boil to create a stock. Once cooked, remove the bones and allow them to cool before pulling off any remaining meat. Set this meat aside with the shredded turkey.
⏱️ 20 min
- 2
Dice the 1 1/2 pounds chicken thighs into bite-sized pieces. Slice the 1 pound andouille sausage into rounds.
⏱️ 10 min
- 3
Dice the 1 large yellow onion, 1 green bell pepper, and 3 celery stalks. Mince 4-6 garlic cloves.
⏱️ 10 min
- 4
Wash, remove stems, and chop the 3 large bunches of collard greens.
⏱️ 5 min
- 5
In a large pot or Dutch oven, cook the sliced andouille sausage over medium heat until it is browned and has rendered its oils. Remove the sausage from the pot, leaving the rendered fat behind. Add the diced chicken thighs to the pot with the sausage fat and cook until lightly browned. Remove the chicken from the pot.
⏱️ 15 min
- 6
Add 1 cup of avocado oil to the pot (combining with any leftover rendered fat from the sausage) and heat over medium heat. Add 1 cup of all-purpose flour to the oil. Whisk continuously, stirring constantly, until the mixture transforms into a dark brown roux, similar in color to chocolate. This process typically takes about 15-20 minutes.
⏱️ 20 min
- 7
Once the roux reaches the desired dark color, add the diced yellow onion, green bell pepper, and celery (the "Trinity") to the pot. Sauté for approximately 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 8 min
- 8
Stir in 1 tablespoon Cajun seasoning, 1 tablespoon Morton Nature’s Seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon buttery garlic & herb seasoning, 1 teaspoon red pepper flakes, 2 bay leaves, and 1 tablespoon Worcestershire sauce. Mix thoroughly.
⏱️ 2 min
- 9
Deglaze the pot with some of the 10-12 cups of chicken broth, scraping any browned bits from the bottom of the pot. Gradually add the remaining chicken broth, stirring continuously to combine all ingredients.
⏱️ 5 min
- 10
Return the cooked andouille sausage, diced chicken, and shredded smoked turkey meat to the pot. Add the chopped collard greens. Stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 1-2 hours, or until the collard greens are tender and the flavors have melded.
⏱️ 90 min
Kitchen Tools
Nutrition Facts (per serving)
Gumbo Collard Greens
For the Greens
- 3 bunches collard greens, washed, stems removed, and chopped
For the Trinity
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
For the Roux
- 1 cup avocado oil
- 1 cup all-purpose flour
For the Seasonings
- 1 tablespoon Cajun seasoning
- 1 tablespoon Morton Nature's Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon buttery garlic & herb seasoning
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
For the Liquid
- 10 cups chicken broth, to 12 cups
Instructions
- 1
Debone the 2 smoked turkey wings. Shred the meat from the bones and set the meat aside. Place the turkey bones in a pot with enough water to cover them and bring to a boil to create a stock. Once cooked, remove the bones and allow them to cool before pulling off any remaining meat. Set this meat aside with the shredded turkey.
⏱️ 20 min - 2
Dice the 1 1/2 pounds chicken thighs into bite-sized pieces. Slice the 1 pound andouille sausage into rounds.
⏱️ 10 min - 3
Dice the 1 large yellow onion, 1 green bell pepper, and 3 celery stalks. Mince 4-6 garlic cloves.
⏱️ 10 min - 4
Wash, remove stems, and chop the 3 large bunches of collard greens.
⏱️ 5 min - 5
In a large pot or Dutch oven, cook the sliced andouille sausage over medium heat until it is browned and has rendered its oils. Remove the sausage from the pot, leaving the rendered fat behind. Add the diced chicken thighs to the pot with the sausage fat and cook until lightly browned. Remove the chicken from the pot.
⏱️ 15 min - 6
Add 1 cup of avocado oil to the pot (combining with any leftover rendered fat from the sausage) and heat over medium heat. Add 1 cup of all-purpose flour to the oil. Whisk continuously, stirring constantly, until the mixture transforms into a dark brown roux, similar in color to chocolate. This process typically takes about 15-20 minutes.
⏱️ 20 min - 7
Once the roux reaches the desired dark color, add the diced yellow onion, green bell pepper, and celery (the "Trinity") to the pot. Sauté for approximately 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 8 min - 8
Stir in 1 tablespoon Cajun seasoning, 1 tablespoon Morton Nature’s Seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon buttery garlic & herb seasoning, 1 teaspoon red pepper flakes, 2 bay leaves, and 1 tablespoon Worcestershire sauce. Mix thoroughly.
⏱️ 2 min - 9
Deglaze the pot with some of the 10-12 cups of chicken broth, scraping any browned bits from the bottom of the pot. Gradually add the remaining chicken broth, stirring continuously to combine all ingredients.
⏱️ 5 min - 10
Return the cooked andouille sausage, diced chicken, and shredded smoked turkey meat to the pot. Add the chopped collard greens. Stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 1-2 hours, or until the collard greens are tender and the flavors have melded.
⏱️ 90 min