Collard Green Gumbo with Cornbread
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 pound andouille sausage, sliced 1/2-inch thick
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 yellow onion, medium, diced
- 2 stalks celery, diced
- 1 green bell pepper, large, diced
- 4 cloves garlic, minced
- 1 1/2 pounds collard greens, washed, tough stems removed, chopped
- 6 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, or to taste
- 4 cups cooked white rice, for serving
- 2 green onions, thinly sliced, for garnish
For the Homemade Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon vegetable oil, for greasing pan
Instructions
- 1
Preheat oven to 400°F (200°C). Grease a 9x9 inch baking pan with 1 tablespoon of vegetable oil.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and 1/2 teaspoon salt for the cornbread. In a separate medium bowl, whisk together the egg, milk, and 1/4 cup vegetable oil.
⏱️ 5 min
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared baking pan and set aside.
⏱️ 3 min
- 4
In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat for 5-7 minutes until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 5
Reduce heat to medium. Add 1/2 cup vegetable oil to the pot (if needed, to make 1/2 cup total fat/oil). Gradually whisk in 1/2 cup all-purpose flour to create a roux. Cook, stirring constantly, for 10-15 minutes until the roux is a rich, dark peanut butter color. Be careful not to burn it.
⏱️ 15 min
- 6
Add the diced yellow onion, celery, and green bell pepper to the roux. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 7
Gradually whisk in the chicken broth, ensuring no lumps form. Add the chopped collard greens, Cajun seasoning, dried thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Place the cornbread into the preheated oven. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 9
While the cornbread bakes, return the browned sausage to the gumbo. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and the collards to tenderize.
⏱️ 30 min
- 10
Once the cornbread is done, remove it from the oven and let it cool slightly in the pan before slicing.
⏱️ 5 min
- 11
Remove the bay leaves from the gumbo. Stir in the hot sauce and taste, adjusting salt, pepper, or Cajun seasoning as needed.
⏱️ 3 min
- 12
Serve the Collard Green Gumbo hot over cooked white rice, garnished with fresh green onions. Serve alongside warm slices of homemade cornbread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Collard Green Gumbo with Cornbread
Ingredients
For the Collard Green Gumbo
- 1 pound andouille sausage, sliced 1/2-inch thick
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 yellow onion, medium, diced
- 2 stalks celery, diced
- 1 green bell pepper, large, diced
- 4 cloves garlic, minced
- 1 1/2 pounds collard greens, washed, tough stems removed, chopped
- 6 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon hot sauce, or to taste
- 4 cups cooked white rice, for serving
- 2 green onions, thinly sliced, for garnish
For the Homemade Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon vegetable oil, for greasing pan
Instructions
- 1
Preheat oven to 400°F (200°C). Grease a 9x9 inch baking pan with 1 tablespoon of vegetable oil.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and 1/2 teaspoon salt for the cornbread. In a separate medium bowl, whisk together the egg, milk, and 1/4 cup vegetable oil.
⏱️ 5 min - 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared baking pan and set aside.
⏱️ 3 min - 4
In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat for 5-7 minutes until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 5
Reduce heat to medium. Add 1/2 cup vegetable oil to the pot (if needed, to make 1/2 cup total fat/oil). Gradually whisk in 1/2 cup all-purpose flour to create a roux. Cook, stirring constantly, for 10-15 minutes until the roux is a rich, dark peanut butter color. Be careful not to burn it.
⏱️ 15 min - 6
Add the diced yellow onion, celery, and green bell pepper to the roux. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 7
Gradually whisk in the chicken broth, ensuring no lumps form. Add the chopped collard greens, Cajun seasoning, dried thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 8
Place the cornbread into the preheated oven. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 9
While the cornbread bakes, return the browned sausage to the gumbo. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and the collards to tenderize.
⏱️ 30 min - 10
Once the cornbread is done, remove it from the oven and let it cool slightly in the pan before slicing.
⏱️ 5 min - 11
Remove the bay leaves from the gumbo. Stir in the hot sauce and taste, adjusting salt, pepper, or Cajun seasoning as needed.
⏱️ 3 min - 12
Serve the Collard Green Gumbo hot over cooked white rice, garnished with fresh green onions. Serve alongside warm slices of homemade cornbread.
⏱️ 2 min