Directions
- 1Slice the smoked andouille sausage.
- 2Dice the chicken thighs and season them.
- 3Brown the sausage in a pot and then remove it.
- 4Brown the chicken in the same pot and then remove it.
- 5On medium heat, add 2 tablespoons of oil to the pot.
- 6Add 1 cup of dry roux to the oil and whisk until incorporated.
- 7Add the trinity (bell pepper, onion, celery) to the pot and mix.
- 8Add garlic to the mixture and mix.
- 9Pour in two boxes of chicken stock.
- 10Add garlic powder, onion powder, pepper, chicken bouillon powder, red pepper flakes, and Creole seasoning.
- 11Add turkey necks to the pot.
- 12Simmer the mixture for about an hour with the lid on.
- 13Once the turkey necks pull apart easily, they are ready.
- 14Clean the collard greens thoroughly.
- 15Add the greens into the pot and simmer for about one hour.
- 16Add all of the cooked protein (sausage, chicken, and shredded turkey necks) back into the pot.
- 17Give it a quick mix and simmer for about 15 more minutes, then serve.
Ingredients
- Andouille sausage
- Chicken thighs
- 2 tablespoons Oil
- 1 cup Dry roux
- Trinity (bell pepper, onion, celery)
- Garlic
- 2 boxes Chicken stock
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Pepper
- 1 Tsp Chicken Bouillon Powder
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Creole Seasoning
- Turkey necks
- Collard greens
Equipment
Cutting boardKnifePanWhiskLidForkSpatula
Tips
- Use turkey necks for more flavor.
- Clean greens thoroughly; we don't eat dirt.
Related recipes
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup
Cheeseburger Macaroni Soup
American · Soup40m
One Pan Chicken and Cabbage
American · Soup15m
Alitas al horno con papas
American · Soup1h
Amish Stuffed Pork Chops
American · Soup15m
Spicy Chicken Fries
American · Soup
Best Hot Dog Chili
American · Soup
Herbed Mushroom Rice
American · Soup25m
One-Pan Pasta
American · Soup
Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn
American · Soup30m
Hot Dog Chili
American · Soup45m