# Cajun Gumbo Collard Greens with Honey Butter Cornbread

A hearty recipe for Cajun Gumbo collard greens served with honey butter cornbread.

- Total time: 140 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large pot
- cast 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.

## Source

- Original video: https://www.instagram.com/reel/DPKSemIEUg3/?igsh=MWk1ZDJzNWpoYmdoZQ==
- Recipe page: https://www.cliprecipe.com/recipe/2f0b66b8-3a44-44cb-9e04-eadaa9d593aa
- Extracted: 2026-01-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt