Gumbo Greens

135 mins
Serves 1
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Directions

  1. 1Slice the smoked andouille sausage.
  2. 2Slice the smoked andouille sausage.
  3. 3Slice the smoked andouille sausage.
  4. 4Dice the chicken thighs and season them.
  5. 5Dice the chicken thighs and season them.
  6. 6Dice the chicken thighs and season them.
  7. 7Brown the sausage in a pot and then remove it.
  8. 8Brown the sausage in a pot and then remove it.
  9. 9Brown the sausage in a pot and then remove it.
  10. 10Brown the chicken in the same pot and then remove it.
  11. 11Brown the chicken in the same pot and then remove it.
  12. 12Brown the chicken in the same pot and then remove it.
  13. 13On medium heat, add 2 tablespoons of oil to the pot.
  14. 14On medium heat, add 2 tablespoons of oil to the pot.
  15. 15On medium heat, add 2 tablespoons of oil to the pot.
  16. 16Add 1 cup of dry roux to the oil and whisk until incorporated.
  17. 17Add 1 cup of dry roux to the oil and whisk until incorporated.
  18. 18Add 1 cup of dry roux to the oil and whisk until incorporated.
  19. 19Add the trinity (bell pepper, onion, celery) to the pot and mix.
  20. 20Add the trinity (bell pepper, onion, celery) to the pot and mix.
  21. 21Add the trinity (bell pepper, onion, celery) to the pot and mix.
  22. 22Add garlic to the mixture and mix.
  23. 23Add garlic to the mixture and mix.
  24. 24Add garlic to the mixture and mix.
  25. 25Pour in two boxes of chicken stock.
  26. 26Pour in two boxes of chicken stock.
  27. 27Pour in two boxes of chicken stock.
  28. 28Add garlic powder, onion powder, pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning.
  29. 29Add garlic powder, onion powder, pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning.
  30. 30Add garlic powder, onion powder, pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning.
  31. 31Add turkey necks to the pot.
  32. 32Add turkey necks to the pot.
  33. 33Add turkey necks to the pot.
  34. 34Simmer the mixture for about an hour with the lid on.
  35. 35Simmer the mixture for about an hour with the lid on.
  36. 36Simmer the mixture for about an hour with the lid on.
  37. 37Once the turkey necks pull apart easily, they are ready.
  38. 38Once the turkey necks pull apart easily, they are ready.
  39. 39Once the turkey necks pull apart easily, they are ready.
  40. 40Clean the collard greens thoroughly.
  41. 41Clean the collard greens thoroughly.
  42. 42Clean the collard greens thoroughly.
  43. 43Add the greens into the pot and simmer for about one hour.
  44. 44Add the greens into the pot and simmer for about one hour.
  45. 45Add the greens into the pot and simmer for about one hour.
  46. 46Add all of the cooked protein (sausage, chicken, and shredded turkey necks) back into the pot.
  47. 47Add all of the cooked protein (sausage, chicken, and shredded turkey necks) back into the pot.
  48. 48Add all of the cooked protein (sausage, chicken, and shredded turkey necks) back into the pot.
  49. 49Give it a quick mix and simmer for about 15 more minutes, then serve.
  50. 50Give it a quick mix and simmer for about 15 more minutes, then serve.
  51. 51Give it a quick mix and simmer for about 15 more minutes, then serve.

Ingredients

  • Andouille sausage
  • Andouille sausage
  • Andouille sausage
  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • 2 tablespoons Oil
  • 2 tablespoons Oil
  • 2 tablespoons Oil
  • 1 cup Dry roux
  • 1 cup Dry roux
  • 1 cup Dry roux
  • Trinity (bell pepper, onion, celery)
  • Trinity (bell pepper, onion, celery)
  • Trinity (bell pepper, onion, celery)
  • Garlic
  • Garlic
  • Garlic
  • 2 boxes Chicken stock
  • 2 boxes Chicken stock
  • 2 boxes Chicken stock
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Pepper
  • 1 Tsp Pepper
  • 1 Tsp Pepper
  • 1 Tsp Chicken Bouillon Powder
  • 1 Tsp Chicken Bouillon Powder
  • 1 Tsp Chicken Bouillon Powder
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Red Pepper Flakes
  • 1 Tbsp Creole Seasoning
  • 1 Tbsp Creole Seasoning
  • 1 Tbsp Creole Seasoning
  • Turkey necks
  • Turkey necks
  • Turkey necks
  • Collard greens
  • Collard greens
  • Collard greens

Equipment

Cutting boardKnifePanWhiskLidForkSpatula

Tips

  • Use turkey necks for more flavor.
  • Clean greens thoroughly; we don't eat dirt.