Directions
- 1Stack, roll, cut, and chop the collard greens.
- 2Wash the chopped collard greens 5 to 6 times.
- 3Chop one white onion, three stalks of celery, and one green bell pepper for the Cajun Trinity.
- 4Slice one Cajun andouille sausage and one chicken breast.
- 5Sear the sausage in a large pot until it gets a nice crust, then remove it.
- 6Throw the chicken in the same oil, season with salt, pepper, garlic, Cajun, and paprika seasonings, and cook until done.
- 7Remove the cooked chicken and place it in the fridge.
- 8Heat one cup of vegetable oil on medium-high heat.
- 9Slowly whisk in one cup of flour and continue whisking for about 15 minutes until the roux becomes a deep brown color.
- 10Add the chopped vegetables (onion, celery, bell pepper) to the roux and mix for a few minutes.
- 11Add four cloves of chopped garlic to the mixture.
- 12Add one turkey leg and four cups of unsalted chicken stock.
- 13Pack in the collard greens and season with salt, pepper, onion, Cajun, paprika, and cayenne powder.
- 14Finish with butter and apple cider vinegar.
- 15Turn the heat to low and cover with a lid for two hours.
- 16After two hours, remove the lid; the turkey meat should shred off the bone.
- 17Add the chicken and sausage back into the pot and stir.
- 18Prep a cast iron skillet and place it in the oven.
- 19Whisk together the dry ingredients for the cornbread.
- 20Whisk together the wet ingredients for the cornbread.
- 21Slowly add the wet ingredients to the dry ingredients and whisk until the batter forms.
- 22Pour the cornbread batter directly into the hot cast iron skillet.
- 23Bake the cornbread in the oven for 25 minutes at 350 degrees Fahrenheit.
- 24Plate up by starting with white rice.
- 25Top the rice with the gumbo until it covers it.
- 26Serve with honey butter cornbread on top.
- 27Add some Louisiana hot sauce to taste.
Ingredients
- collard greens
- 1 white onion
- 3 stalks of celery
- 1 green bell pepper
- 1 Cajun andouille sausage
- 1 chicken breast
- salt
- pepper
- garlic seasoning
- Cajun seasoning
- paprika seasoning
- 1 cup vegetable oil
- 1 cup flour
- 4 cloves chopped garlic
- 1 turkey leg
- 4 cups unsalted chicken stock
- onion powder
- cayenne powder
- butter
- apple cider vinegar
- dry ingredients for cornbread
- wet ingredients for cornbread
- white rice
- 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.
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