Collard Green Gumbo with Cornbread
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 1/2 pounds collard greens, washed, stems removed, and chopped
- 1 yellow onion, large, diced
- 2 celery stalks, diced
- 1 green bell pepper, large, diced
- 4 garlic cloves, minced
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning
- 1 smoked turkey leg
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus more for greasing
Instructions
- 1
Prepare the vegetables for the gumbo: Wash and chop the collard greens. Dice the yellow onion, celery stalks, and green bell pepper (the 'holy trinity'). Mince the garlic cloves.
⏱️ 15 min
- 2
In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat until nicely caramelized. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 3
Season the chicken pieces generously with 1 tablespoon of Cajun seasoning. Add the chicken to the same pot and sauté until cooked through and lightly browned. Remove the chicken and set aside with the sausage.
⏱️ 10 min
- 4
To the pot with the remaining fat, add the 1/2 cup of vegetable oil. Heat over medium heat. Gradually whisk in the 1/2 cup of all-purpose flour to create a roux. Cook, stirring constantly, for 15-20 minutes, until the roux reaches a dark chocolate brown color. This is crucial for the gumbo's flavor and color.
⏱️ 20 min
- 5
Once the roux is dark, add the diced onion, celery, and green bell pepper to the pot. Sauté, stirring frequently, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 7
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the smoked turkey leg, chopped collard greens, remaining 1 tablespoon of Cajun seasoning, kosher salt, black pepper, and the 1 tablespoon of unsalted butter. Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the collard greens are very tender and the turkey leg meat is falling off the bone.
⏱️ 60 min
- 8
While the gumbo simmers, prepare the cornbread. Preheat your oven to 400°F. Grease an 8x8 inch baking dish or a 9-inch cast iron skillet with butter.
⏱️ 5 min•🌡️ 400
- 9
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 3 min
- 10
In a separate medium bowl, whisk together the buttermilk, large egg, and 1/4 cup melted unsalted butter.
⏱️ 2 min
- 11
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min
- 12
Pour the cornbread batter into the prepared baking dish or skillet. Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 13
Once the gumbo has simmered, 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 to the gumbo.
⏱️ 5 min
- 14
Add the reserved browned sausage and chicken back into the gumbo. Stir well and heat through for another 5-10 minutes.
⏱️ 10 min
- 15
Taste the gumbo and adjust seasoning if necessary. Serve hot with slices of warm cornbread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 1/2 pounds collard greens, washed, stems removed, and chopped
- 1 yellow onion, large, diced
- 2 celery stalks, diced
- 1 green bell pepper, large, diced
- 4 garlic cloves, minced
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning
- 1 smoked turkey leg
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus more for greasing
Instructions
- 1
Prepare the vegetables for the gumbo: Wash and chop the collard greens. Dice the yellow onion, celery stalks, and green bell pepper (the 'holy trinity'). Mince the garlic cloves.
⏱️ 15 min - 2
In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat until nicely caramelized. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 3
Season the chicken pieces generously with 1 tablespoon of Cajun seasoning. Add the chicken to the same pot and sauté until cooked through and lightly browned. Remove the chicken and set aside with the sausage.
⏱️ 10 min - 4
To the pot with the remaining fat, add the 1/2 cup of vegetable oil. Heat over medium heat. Gradually whisk in the 1/2 cup of all-purpose flour to create a roux. Cook, stirring constantly, for 15-20 minutes, until the roux reaches a dark chocolate brown color. This is crucial for the gumbo's flavor and color.
⏱️ 20 min - 5
Once the roux is dark, add the diced onion, celery, and green bell pepper to the pot. Sauté, stirring frequently, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 7
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the smoked turkey leg, chopped collard greens, remaining 1 tablespoon of Cajun seasoning, kosher salt, black pepper, and the 1 tablespoon of unsalted butter. Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the collard greens are very tender and the turkey leg meat is falling off the bone.
⏱️ 60 min - 8
While the gumbo simmers, prepare the cornbread. Preheat your oven to 400°F. Grease an 8x8 inch baking dish or a 9-inch cast iron skillet with butter.
⏱️ 5 min•🌡️ 400 - 9
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
⏱️ 3 min - 10
In a separate medium bowl, whisk together the buttermilk, large egg, and 1/4 cup melted unsalted butter.
⏱️ 2 min - 11
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min - 12
Pour the cornbread batter into the prepared baking dish or skillet. Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 13
Once the gumbo has simmered, 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 to the gumbo.
⏱️ 5 min - 14
Add the reserved browned sausage and chicken back into the gumbo. Stir well and heat through for another 5-10 minutes.
⏱️ 10 min - 15
Taste the gumbo and adjust seasoning if necessary. Serve hot with slices of warm cornbread.
⏱️ 2 min