Gumbo Greens
Gumbo Greens
Ingredients
For the Meats
- 1 pound smoked andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds chicken thighs, boneless, skinless, diced into 1-inch pieces
- 1 1/2 pounds turkey necks, smoked
For the Roux and Aromatics
- 2 tablespoons vegetable oil
- 1 cup dry roux, pre-made powder
- 1 white onion, large, diced
- 1 green bell pepper, large, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
For the Liquid and Seasonings
- 64 fluid ounces chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon red pepper flakes
- 1 tablespoon Creole seasoning
- 1 tablespoon yellow-colored seasoning blend, such as an all-purpose or Creole seasoning, for chicken
For the Greens
- 3 pounds collard greens, cleaned, stemmed, and chopped
Instructions
- 1
Prepare the meats: Slice the smoked andouille sausage into 1/2-inch rounds. Dice the boneless, skinless chicken thighs into 1-inch pieces and toss them with the yellow-colored seasoning blend.
⏱️ 10 min
- 2
Brown the sausage: In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat until nicely caramelized, 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: Add the seasoned chicken thigh pieces to the same pot. Brown them on all sides until golden and cooked through, about 8-10 minutes. Remove the chicken with a slotted spoon and set aside with the sausage.
⏱️ 10 min
- 4
Cook the turkey necks: Add the smoked turkey necks to the pot. Brown them slightly for about 5 minutes. Pour in 2 cups of the chicken stock, bring to a simmer, cover, and cook for 45 minutes to 1 hour, or until the meat is tender and easily pulls from the bone. Remove the turkey necks, let cool slightly, then shred the meat from the bones and discard the bones. Set the shredded turkey meat aside.
⏱️ 60 min
- 5
Sauté the aromatics: If needed, add the 2 tablespoons of vegetable oil to the pot (or use the fat rendered from the meats). Add the diced white onion, green bell pepper, and celery (the 'holy trinity'). Sauté over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min
- 6
Build the base: Stir in the dry roux powder until well combined with the aromatics. Cook for 1-2 minutes, stirring constantly, to toast the roux powder slightly.
⏱️ 2 min
- 7
Add liquid and seasonings: Gradually whisk in the remaining chicken stock, ensuring no lumps form. Add the garlic powder, onion powder, black pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 10 min
- 8
Add the greens: Add the thoroughly cleaned and chopped collard greens to the pot. They will seem like a lot, but they will cook down significantly. Stir well to combine the greens with the liquid and seasonings.
⏱️ 5 min
- 9
Simmer and meld flavors: Reduce the heat to low, cover the pot, and let the gumbo greens simmer for at least 1 1/2 to 2 hours, or until the greens are very tender and the flavors have deeply melded. Stir occasionally to prevent sticking.
⏱️ 120 min
- 10
Combine meats: During the last 30 minutes of simmering, return the browned sausage, chicken, and shredded turkey meat to the pot. Stir to combine and allow the meats to heat through and absorb the rich flavors of the greens.
⏱️ 30 min
- 11
Taste and serve: Taste the gumbo greens and adjust seasonings as needed. Ladle the hearty Gumbo Greens into bowls and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gumbo Greens
Ingredients
For the Meats
- 1 pound smoked andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds chicken thighs, boneless, skinless, diced into 1-inch pieces
- 1 1/2 pounds turkey necks, smoked
For the Roux and Aromatics
- 2 tablespoons vegetable oil
- 1 cup dry roux, pre-made powder
- 1 white onion, large, diced
- 1 green bell pepper, large, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
For the Liquid and Seasonings
- 64 fluid ounces chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon red pepper flakes
- 1 tablespoon Creole seasoning
- 1 tablespoon yellow-colored seasoning blend, such as an all-purpose or Creole seasoning, for chicken
For the Greens
- 3 pounds collard greens, cleaned, stemmed, and chopped
Instructions
- 1
Prepare the meats: Slice the smoked andouille sausage into 1/2-inch rounds. Dice the boneless, skinless chicken thighs into 1-inch pieces and toss them with the yellow-colored seasoning blend.
⏱️ 10 min - 2
Brown the sausage: In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille sausage over medium-high heat until nicely caramelized, 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: Add the seasoned chicken thigh pieces to the same pot. Brown them on all sides until golden and cooked through, about 8-10 minutes. Remove the chicken with a slotted spoon and set aside with the sausage.
⏱️ 10 min - 4
Cook the turkey necks: Add the smoked turkey necks to the pot. Brown them slightly for about 5 minutes. Pour in 2 cups of the chicken stock, bring to a simmer, cover, and cook for 45 minutes to 1 hour, or until the meat is tender and easily pulls from the bone. Remove the turkey necks, let cool slightly, then shred the meat from the bones and discard the bones. Set the shredded turkey meat aside.
⏱️ 60 min - 5
Sauté the aromatics: If needed, add the 2 tablespoons of vegetable oil to the pot (or use the fat rendered from the meats). Add the diced white onion, green bell pepper, and celery (the 'holy trinity'). Sauté over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min - 6
Build the base: Stir in the dry roux powder until well combined with the aromatics. Cook for 1-2 minutes, stirring constantly, to toast the roux powder slightly.
⏱️ 2 min - 7
Add liquid and seasonings: Gradually whisk in the remaining chicken stock, ensuring no lumps form. Add the garlic powder, onion powder, black pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 10 min - 8
Add the greens: Add the thoroughly cleaned and chopped collard greens to the pot. They will seem like a lot, but they will cook down significantly. Stir well to combine the greens with the liquid and seasonings.
⏱️ 5 min - 9
Simmer and meld flavors: Reduce the heat to low, cover the pot, and let the gumbo greens simmer for at least 1 1/2 to 2 hours, or until the greens are very tender and the flavors have deeply melded. Stir occasionally to prevent sticking.
⏱️ 120 min - 10
Combine meats: During the last 30 minutes of simmering, return the browned sausage, chicken, and shredded turkey meat to the pot. Stir to combine and allow the meats to heat through and absorb the rich flavors of the greens.
⏱️ 30 min - 11
Taste and serve: Taste the gumbo greens and adjust seasonings as needed. Ladle the hearty Gumbo Greens into bowls and serve hot.
⏱️ 5 min