Collard Green Gumbo with Cornbread
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 1/2 pounds collard greens, de-stemmed, washed, and chopped into bite-sized pieces
- 1/2 cup vegetable oil, divided
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning, divided
- 1/2 cup all-purpose flour
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 smoked turkey leg
- 6 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon unsalted butter
- 4 cups cooked white rice, for serving
- Louisiana Hot Sauce, for serving, as needed
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup whole milk, at room temperature
- 1/2 cup salted butter, melted, plus 2 tablespoons for skillet and finishing
- 1/4 cup honey, plus 1 tablespoon for finishing
- 2 large eggs, at room temperature
Instructions
- 1
Prepare the collard greens: De-stem the collard greens, chop them into bite-sized pieces, and wash thoroughly. Set aside.
⏱️ 10 min
- 2
Brown the sausage: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced Andouille sausage and cook until well browned and crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 3
Brown the chicken: Season the chicken pieces with 1/2 tablespoon of Cajun seasoning. Add the chicken to the same pot and cook until browned on all sides, about 5-8 minutes. Remove the chicken and set aside with the sausage.
⏱️ 8 min
- 4
Make the roux: Reduce the heat to medium. Add the remaining 6 tablespoons of vegetable oil to the pot. Once hot, gradually whisk in the 1/2 cup of all-purpose flour. Continue whisking constantly for 20-30 minutes, until the roux reaches a dark chocolate brown color, being careful not to burn it.
⏱️ 30 min
- 5
Sauté aromatics: Add the diced yellow onion, celery, and green bell pepper (the 'Holy Trinity') to the roux. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 6
Add garlic and liquids: Stir in the minced garlic and cook for 1 minute until fragrant. Place the smoked turkey leg into the pot, then pour in the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 7
Cook the greens: Add the chopped collard greens to the pot. Season with the remaining 1/2 tablespoon of Cajun seasoning, paprika, garlic powder, salt, and black pepper. Stir in the unsalted butter. Cover and simmer for at least 45 minutes, or until the greens are tender and the turkey leg is falling off the bone. Stir occasionally.
⏱️ 45 min
- 8
Finish the gumbo: Carefully remove the smoked turkey leg from the pot. Shred the meat from the bone, discarding the skin and bones. Return the shredded turkey meat, browned Andouille sausage, and browned chicken pieces to the pot. Stir well to combine all ingredients. Taste and adjust seasoning as needed. Keep warm while preparing cornbread.
⏱️ 10 min
- 9
Preheat oven and prepare skillet for cornbread: Preheat your oven to 400°F. Place a 10-inch or 12-inch cast iron skillet in the oven to heat up. Once hot, carefully remove it and add 1 tablespoon of the melted salted butter and 1 tablespoon of vegetable oil, swirling to coat the bottom and sides.
⏱️ 10 min•🌡️ 400
- 10
Combine dry cornbread ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, 1/2 teaspoon salt, and granulated sugar.
⏱️ 3 min
- 11
Combine wet cornbread ingredients: In a separate medium bowl, whisk together the whole milk, 1/2 cup melted salted butter, 1/4 cup honey, and large eggs until smooth.
⏱️ 3 min
- 12
Mix and bake cornbread: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine. Pour the batter into the hot prepared cast iron skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 13
Finish cornbread: While the cornbread is still hot, brush the top with the remaining 2 tablespoons of melted salted butter (or a mixture of 1 tablespoon melted butter and 1 tablespoon honey for extra sweetness and shine).
⏱️ 2 min
- 14
Serve: Ladle the hot Collard Green Gumbo over a bed of cooked white rice in bowls. Serve with a slice of warm cornbread on the side or on top. Offer Louisiana Hot Sauce for those who enjoy extra heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 1/2 pounds collard greens, de-stemmed, washed, and chopped into bite-sized pieces
- 1/2 cup vegetable oil, divided
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning, divided
- 1/2 cup all-purpose flour
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 smoked turkey leg
- 6 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon unsalted butter
- 4 cups cooked white rice, for serving
- Louisiana Hot Sauce, for serving, as needed
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup whole milk, at room temperature
- 1/2 cup salted butter, melted, plus 2 tablespoons for skillet and finishing
- 1/4 cup honey, plus 1 tablespoon for finishing
- 2 large eggs, at room temperature
Instructions
- 1
Prepare the collard greens: De-stem the collard greens, chop them into bite-sized pieces, and wash thoroughly. Set aside.
⏱️ 10 min - 2
Brown the sausage: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced Andouille sausage and cook until well browned and crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 3
Brown the chicken: Season the chicken pieces with 1/2 tablespoon of Cajun seasoning. Add the chicken to the same pot and cook until browned on all sides, about 5-8 minutes. Remove the chicken and set aside with the sausage.
⏱️ 8 min - 4
Make the roux: Reduce the heat to medium. Add the remaining 6 tablespoons of vegetable oil to the pot. Once hot, gradually whisk in the 1/2 cup of all-purpose flour. Continue whisking constantly for 20-30 minutes, until the roux reaches a dark chocolate brown color, being careful not to burn it.
⏱️ 30 min - 5
Sauté aromatics: Add the diced yellow onion, celery, and green bell pepper (the 'Holy Trinity') to the roux. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 6
Add garlic and liquids: Stir in the minced garlic and cook for 1 minute until fragrant. Place the smoked turkey leg into the pot, then pour in the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 7
Cook the greens: Add the chopped collard greens to the pot. Season with the remaining 1/2 tablespoon of Cajun seasoning, paprika, garlic powder, salt, and black pepper. Stir in the unsalted butter. Cover and simmer for at least 45 minutes, or until the greens are tender and the turkey leg is falling off the bone. Stir occasionally.
⏱️ 45 min - 8
Finish the gumbo: Carefully remove the smoked turkey leg from the pot. Shred the meat from the bone, discarding the skin and bones. Return the shredded turkey meat, browned Andouille sausage, and browned chicken pieces to the pot. Stir well to combine all ingredients. Taste and adjust seasoning as needed. Keep warm while preparing cornbread.
⏱️ 10 min - 9
Preheat oven and prepare skillet for cornbread: Preheat your oven to 400°F. Place a 10-inch or 12-inch cast iron skillet in the oven to heat up. Once hot, carefully remove it and add 1 tablespoon of the melted salted butter and 1 tablespoon of vegetable oil, swirling to coat the bottom and sides.
⏱️ 10 min•🌡️ 400 - 10
Combine dry cornbread ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, 1/2 teaspoon salt, and granulated sugar.
⏱️ 3 min - 11
Combine wet cornbread ingredients: In a separate medium bowl, whisk together the whole milk, 1/2 cup melted salted butter, 1/4 cup honey, and large eggs until smooth.
⏱️ 3 min - 12
Mix and bake cornbread: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine. Pour the batter into the hot prepared cast iron skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 13
Finish cornbread: While the cornbread is still hot, brush the top with the remaining 2 tablespoons of melted salted butter (or a mixture of 1 tablespoon melted butter and 1 tablespoon honey for extra sweetness and shine).
⏱️ 2 min - 14
Serve: Ladle the hot Collard Green Gumbo over a bed of cooked white rice in bowls. Serve with a slice of warm cornbread on the side or on top. Offer Louisiana Hot Sauce for those who enjoy extra heat.
⏱️ 5 min