Gumbo X Collard Greens Combo
Gumbo X Collard Greens Combo
Ingredients
For the Meats
- 4 bone-in chicken thighs
- 12 ounces beef smoked sausage, sliced
- 2 smoked turkey drums
For the Vegetables
- 2 bunches collard greens, cleaned and chopped
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 4 green onions, sliced
For the Roux and Broth
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 5 cups broth
For Seasoning the Chicken
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Sazón seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For Seasoning the Gumbo
- 2 tablespoons Creole seasoning
- 2 teaspoons Sazón seasoning
- 1 1/2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon red chili flakes
- 1 teaspoon gumbo filé
- 1 teaspoon vinegar
- 1 bay leaf
Instructions
- 1
Clean and chop the collard greens. Place the chopped greens in a large metal pan and rinse thoroughly under running water, squeezing and washing them.
⏱️ 10 min
- 2
Dice the yellow onion, green bell pepper, red bell pepper, and celery. Mince the garlic. Combine the diced vegetables in a bowl.
⏱️ 10 min
- 3
Slice the beef smoked sausage into rounds.
⏱️ 5 min
- 4
Place the chicken thighs in a bowl. Season them with 1 1/2 teaspoons Creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons Sazón seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Mix thoroughly by hand to coat the chicken.
⏱️ 5 min
- 5
Place the smoked turkey drums into a pot of boiling water and cook until tender. Reserve the cooking liquid for the broth.
⏱️ 45 min•🌡️ 212
- 6
Heat a large pot or Dutch oven over medium-high heat. Add the sliced beef smoked sausage and cook until browned and slightly crispy. Remove the browned sausage from the pot, leaving the rendered fat.
⏱️ 10 min
- 7
Place the seasoned chicken thighs into the same pot with the rendered sausage fat. Sear the chicken thighs until well browned on both sides. Remove the seared chicken thighs from the pot.
⏱️ 10 min
- 8
Add 3/4 cup vegetable oil to the pot with the remaining drippings. Add 3/4 cup all-purpose flour and whisk continuously to combine. Continue whisking until the roux darkens to a rich brown color, about 10-15 minutes.
⏱️ 15 min
- 9
Add the diced yellow onion, green bell pepper, red bell pepper, and celery to the roux. Stir to coat the vegetables. Add the minced garlic and stir to combine. Cook for 5 minutes until vegetables begin to soften.
⏱️ 5 min
- 10
Ladle in 5-6 cups of broth (preferably the reserved liquid from cooking the turkey drums) into the pot, stirring to deglaze the bottom and combine with the roux and vegetables, forming a thick soup base.
⏱️ 5 min
- 11
Return the browned beef smoked sausage and the seared chicken thighs to the pot. Add the gumbo seasonings: 2 tablespoons Creole seasoning, 2 teaspoons Sazón seasoning, 1 1/2 tablespoons onion powder, 1 tablespoon garlic powder, 1 teaspoon Adobo seasoning, 1/2 teaspoon red chili flakes, 1 teaspoon gumbo filé, 1 teaspoon vinegar, and 1 bay leaf. Stir all ingredients together.
⏱️ 5 min
- 12
Add the cleaned and chopped collard greens to the pot. Stir the collard greens into the gumbo mixture. Bring to a simmer, then cover and cook for at least 30 minutes, or until the greens are tender and flavors are melded. If using an Instant Pot, cook on high pressure for 9 minutes, then allow for a natural release.
⏱️ 30 min
- 13
While the gumbo simmers, remove the cooked turkey drums from their liquid and shred the meat from the bones.
⏱️ 5 min
- 14
Once the gumbo is cooked, stir in the sliced green onions. Pour the entire contents of the gumbo pot into a large serving pan. Add the shredded turkey meat to the gumbo and stir to combine. Ladle the Gumbo X Collard Greens Combo into individual bowls and serve, optionally with white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gumbo X Collard Greens Combo
For the Meats
- 4 bone-in chicken thighs
- 12 ounces beef smoked sausage, sliced
- 2 smoked turkey drums
For the Vegetables
- 2 bunches collard greens, cleaned and chopped
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 4 green onions, sliced
For the Roux and Broth
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 5 cups broth
For Seasoning the Chicken
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Sazón seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For Seasoning the Gumbo
- 2 tablespoons Creole seasoning
- 2 teaspoons Sazón seasoning
- 1 1/2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon red chili flakes
- 1 teaspoon gumbo filé
- 1 teaspoon vinegar
- 1 bay leaf
Instructions
- 1
Clean and chop the collard greens. Place the chopped greens in a large metal pan and rinse thoroughly under running water, squeezing and washing them.
⏱️ 10 min - 2
Dice the yellow onion, green bell pepper, red bell pepper, and celery. Mince the garlic. Combine the diced vegetables in a bowl.
⏱️ 10 min - 3
Slice the beef smoked sausage into rounds.
⏱️ 5 min - 4
Place the chicken thighs in a bowl. Season them with 1 1/2 teaspoons Creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons Sazón seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Mix thoroughly by hand to coat the chicken.
⏱️ 5 min - 5
Place the smoked turkey drums into a pot of boiling water and cook until tender. Reserve the cooking liquid for the broth.
⏱️ 45 min•🌡️ 212 - 6
Heat a large pot or Dutch oven over medium-high heat. Add the sliced beef smoked sausage and cook until browned and slightly crispy. Remove the browned sausage from the pot, leaving the rendered fat.
⏱️ 10 min - 7
Place the seasoned chicken thighs into the same pot with the rendered sausage fat. Sear the chicken thighs until well browned on both sides. Remove the seared chicken thighs from the pot.
⏱️ 10 min - 8
Add 3/4 cup vegetable oil to the pot with the remaining drippings. Add 3/4 cup all-purpose flour and whisk continuously to combine. Continue whisking until the roux darkens to a rich brown color, about 10-15 minutes.
⏱️ 15 min - 9
Add the diced yellow onion, green bell pepper, red bell pepper, and celery to the roux. Stir to coat the vegetables. Add the minced garlic and stir to combine. Cook for 5 minutes until vegetables begin to soften.
⏱️ 5 min - 10
Ladle in 5-6 cups of broth (preferably the reserved liquid from cooking the turkey drums) into the pot, stirring to deglaze the bottom and combine with the roux and vegetables, forming a thick soup base.
⏱️ 5 min - 11
Return the browned beef smoked sausage and the seared chicken thighs to the pot. Add the gumbo seasonings: 2 tablespoons Creole seasoning, 2 teaspoons Sazón seasoning, 1 1/2 tablespoons onion powder, 1 tablespoon garlic powder, 1 teaspoon Adobo seasoning, 1/2 teaspoon red chili flakes, 1 teaspoon gumbo filé, 1 teaspoon vinegar, and 1 bay leaf. Stir all ingredients together.
⏱️ 5 min - 12
Add the cleaned and chopped collard greens to the pot. Stir the collard greens into the gumbo mixture. Bring to a simmer, then cover and cook for at least 30 minutes, or until the greens are tender and flavors are melded. If using an Instant Pot, cook on high pressure for 9 minutes, then allow for a natural release.
⏱️ 30 min - 13
While the gumbo simmers, remove the cooked turkey drums from their liquid and shred the meat from the bones.
⏱️ 5 min - 14
Once the gumbo is cooked, stir in the sliced green onions. Pour the entire contents of the gumbo pot into a large serving pan. Add the shredded turkey meat to the gumbo and stir to combine. Ladle the Gumbo X Collard Greens Combo into individual bowls and serve, optionally with white rice.
⏱️ 5 min