Cajun Gumbo Collard Greens with Honey Butter Cornbread

140 mins
Serves 1
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Directions

  1. 1Stack, roll, cut, and chop the collard greens.
  2. 2Stack, roll, cut, and chop the collard greens.
  3. 3Stack, roll, cut, and chop the collard greens.
  4. 4Wash the chopped collard greens 5 to 6 times.
  5. 5Wash the chopped collard greens 5 to 6 times.
  6. 6Wash the chopped collard greens 5 to 6 times.
  7. 7Chop one white onion, three stalks of celery, and one green bell pepper for the Cajun Trinity.
  8. 8Chop one white onion, three stalks of celery, and one green bell pepper for the Cajun Trinity.
  9. 9Chop one white onion, three stalks of celery, and one green bell pepper for the Cajun Trinity.
  10. 10Slice one Cajun andouille sausage and one chicken breast.
  11. 11Slice one Cajun andouille sausage and one chicken breast.
  12. 12Slice one Cajun andouille sausage and one chicken breast.
  13. 13Sear the sausage in a large pot until it gets a nice crust, then remove it.
  14. 14Sear the sausage in a large pot until it gets a nice crust, then remove it.
  15. 15Sear the sausage in a large pot until it gets a nice crust, then remove it.
  16. 16Throw the chicken in the same oil, season with salt, pepper, garlic, Cajun, and paprika seasonings, and cook until done.
  17. 17Throw the chicken in the same oil, season with salt, pepper, garlic, Cajun, and paprika seasonings, and cook until done.
  18. 18Throw the chicken in the same oil, season with salt, pepper, garlic, Cajun, and paprika seasonings, and cook until done.
  19. 19Remove the cooked chicken and place it in the fridge.
  20. 20Remove the cooked chicken and place it in the fridge.
  21. 21Remove the cooked chicken and place it in the fridge.
  22. 22Heat one cup of vegetable oil on medium-high heat.
  23. 23Heat one cup of vegetable oil on medium-high heat.
  24. 24Heat one cup of vegetable oil on medium-high heat.
  25. 25Slowly whisk in one cup of flour and continue whisking for about 15 minutes until the roux becomes a deep brown color.
  26. 26Slowly whisk in one cup of flour and continue whisking for about 15 minutes until the roux becomes a deep brown color.
  27. 27Slowly whisk in one cup of flour and continue whisking for about 15 minutes until the roux becomes a deep brown color.
  28. 28Add the chopped vegetables (onion, celery, bell pepper) to the roux and mix for a few minutes.
  29. 29Add the chopped vegetables (onion, celery, bell pepper) to the roux and mix for a few minutes.
  30. 30Add the chopped vegetables (onion, celery, bell pepper) to the roux and mix for a few minutes.
  31. 31Add four cloves of chopped garlic to the mixture.
  32. 32Add four cloves of chopped garlic to the mixture.
  33. 33Add four cloves of chopped garlic to the mixture.
  34. 34Add one turkey leg and four cups of unsalted chicken stock.
  35. 35Add one turkey leg and four cups of unsalted chicken stock.
  36. 36Add one turkey leg and four cups of unsalted chicken stock.
  37. 37Pack in the collard greens and season with salt, pepper, onion, Cajun, paprika, and cayenne powder.
  38. 38Pack in the collard greens and season with salt, pepper, onion, Cajun, paprika, and cayenne powder.
  39. 39Pack in the collard greens and season with salt, pepper, onion, Cajun, paprika, and cayenne powder.
  40. 40Finish with butter and apple cider vinegar.
  41. 41Finish with butter and apple cider vinegar.
  42. 42Finish with butter and apple cider vinegar.
  43. 43Turn the heat to low and cover with a lid for two hours.
  44. 44Turn the heat to low and cover with a lid for two hours.
  45. 45Turn the heat to low and cover with a lid for two hours.
  46. 46After two hours, remove the lid; the turkey meat should shred off the bone.
  47. 47After two hours, remove the lid; the turkey meat should shred off the bone.
  48. 48After two hours, remove the lid; the turkey meat should shred off the bone.
  49. 49Add the chicken and sausage back into the pot and stir.
  50. 50Add the chicken and sausage back into the pot and stir.
  51. 51Add the chicken and sausage back into the pot and stir.
  52. 52Prep a cast iron skillet and place it in the oven.
  53. 53Prep a cast iron skillet and place it in the oven.
  54. 54Prep a cast iron skillet and place it in the oven.
  55. 55Whisk together the dry ingredients for the cornbread.
  56. 56Whisk together the dry ingredients for the cornbread.
  57. 57Whisk together the dry ingredients for the cornbread.
  58. 58Whisk together the wet ingredients for the cornbread.
  59. 59Whisk together the wet ingredients for the cornbread.
  60. 60Whisk together the wet ingredients for the cornbread.
  61. 61Slowly add the wet ingredients to the dry ingredients and whisk until the batter forms.
  62. 62Slowly add the wet ingredients to the dry ingredients and whisk until the batter forms.
  63. 63Slowly add the wet ingredients to the dry ingredients and whisk until the batter forms.
  64. 64Pour the cornbread batter directly into the hot cast iron skillet.
  65. 65Pour the cornbread batter directly into the hot cast iron skillet.
  66. 66Pour the cornbread batter directly into the hot cast iron skillet.
  67. 67Bake the cornbread in the oven for 25 minutes at 350 degrees Fahrenheit.
  68. 68Bake the cornbread in the oven for 25 minutes at 350 degrees Fahrenheit.
  69. 69Bake the cornbread in the oven for 25 minutes at 350 degrees Fahrenheit.
  70. 70Plate up by starting with white rice.
  71. 71Plate up by starting with white rice.
  72. 72Plate up by starting with white rice.
  73. 73Top the rice with the gumbo until it covers it.
  74. 74Top the rice with the gumbo until it covers it.
  75. 75Top the rice with the gumbo until it covers it.
  76. 76Serve with honey butter cornbread on top.
  77. 77Serve with honey butter cornbread on top.
  78. 78Serve with honey butter cornbread on top.
  79. 79Add some Louisiana hot sauce to taste.
  80. 80Add some Louisiana hot sauce to taste.
  81. 81Add some Louisiana hot sauce to taste.

Ingredients

  • collard greens
  • collard greens
  • collard greens
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 3 stalks of celery
  • 3 stalks of celery
  • 3 stalks of celery
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 Cajun andouille sausage
  • 1 Cajun andouille sausage
  • 1 Cajun andouille sausage
  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic seasoning
  • garlic seasoning
  • garlic seasoning
  • Cajun seasoning
  • Cajun seasoning
  • Cajun seasoning
  • paprika seasoning
  • paprika seasoning
  • paprika seasoning
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 4 cloves chopped garlic
  • 4 cloves chopped garlic
  • 4 cloves chopped garlic
  • 1 turkey leg
  • 1 turkey leg
  • 1 turkey leg
  • 4 cups unsalted chicken stock
  • 4 cups unsalted chicken stock
  • 4 cups unsalted chicken stock
  • onion powder
  • onion powder
  • onion powder
  • cayenne powder
  • cayenne powder
  • cayenne powder
  • butter
  • butter
  • butter
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • dry ingredients for cornbread
  • dry ingredients for cornbread
  • dry ingredients for cornbread
  • wet ingredients for cornbread
  • wet ingredients for cornbread
  • wet ingredients for cornbread
  • white rice
  • white rice
  • white rice
  • Louisiana hot sauce
  • Louisiana hot sauce
  • Louisiana hot sauce

Equipment

large potcast iron skillet

Tips

  • Wash collard greens 5 to 6 times to avoid graininess.
  • For a Cajun roux, whisk vegetable oil and flour on medium-high heat for about 15 minutes until it reaches a deep brown color.
  • When making cornbread, whisk dry and wet ingredients separately before combining.
Cajun Gumbo Collard Greens with Honey Butter Cornbread | Clip Recipe