Cajun Gumbo Collard Greens with Honey Butter Cornbread

150 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 5-6 times.
  5. 5Wash the chopped collard greens 5-6 times.
  6. 6Wash the chopped collard greens 5-6 times.
  7. 7Chop one white onion.
  8. 8Chop one white onion.
  9. 9Chop one white onion.
  10. 10Chop three stalks of celery.
  11. 11Chop three stalks of celery.
  12. 12Chop three stalks of celery.
  13. 13Chop one green bell pepper.
  14. 14Chop one green bell pepper.
  15. 15Chop one green bell pepper.
  16. 16Slice Cajun andouille sausage.
  17. 17Slice Cajun andouille sausage.
  18. 18Slice Cajun andouille sausage.
  19. 19Slice one chicken breast into small pieces.
  20. 20Slice one chicken breast into small pieces.
  21. 21Slice one chicken breast into small pieces.
  22. 22Sear the sliced sausage in a large pot until it gets a nice crust.
  23. 23Sear the sliced sausage in a large pot until it gets a nice crust.
  24. 24Sear the sliced sausage in a large pot until it gets a nice crust.
  25. 25Remove the sausage from the pot.
  26. 26Remove the sausage from the pot.
  27. 27Remove the sausage from the pot.
  28. 28Add chicken breast to the same oil and season with salt, pepper, garlic, Cajun, and paprika seasonings.
  29. 29Add chicken breast to the same oil and season with salt, pepper, garlic, Cajun, and paprika seasonings.
  30. 30Add chicken breast to the same oil and season with salt, pepper, garlic, Cajun, and paprika seasonings.
  31. 31Once the chicken is done, remove it and set aside.
  32. 32Once the chicken is done, remove it and set aside.
  33. 33Once the chicken is done, remove it and set aside.
  34. 34Heat one cup of vegetable oil in the large pot on medium-high heat.
  35. 35Heat one cup of vegetable oil in the large pot on medium-high heat.
  36. 36Heat one cup of vegetable oil in the large pot on medium-high heat.
  37. 37Slowly whisk in one cup of flour to create a roux, whisking for about 15 minutes until it becomes a deep brown color.
  38. 38Slowly whisk in one cup of flour to create a roux, whisking for about 15 minutes until it becomes a deep brown color.
  39. 39Slowly whisk in one cup of flour to create a roux, whisking for about 15 minutes until it becomes a deep brown color.
  40. 40Add the chopped onions, celery, and green bell pepper to the roux and mix for a few minutes.
  41. 41Add the chopped onions, celery, and green bell pepper to the roux and mix for a few minutes.
  42. 42Add the chopped onions, celery, and green bell pepper to the roux and mix for a few minutes.
  43. 43Add four cloves of chopped garlic to the mixture.
  44. 44Add four cloves of chopped garlic to the mixture.
  45. 45Add four cloves of chopped garlic to the mixture.
  46. 46Add one turkey leg and four cups of unsalted chicken stock to the pot.
  47. 47Add one turkey leg and four cups of unsalted chicken stock to the pot.
  48. 48Add one turkey leg and four cups of unsalted chicken stock to the pot.
  49. 49Add the collard greens into the pot and season with salt, pepper, onion powder, Cajun, paprika, and cayenne pepper.
  50. 50Add the collard greens into the pot and season with salt, pepper, onion powder, Cajun, paprika, and cayenne pepper.
  51. 51Add the collard greens into the pot and season with salt, pepper, onion powder, Cajun, paprika, and cayenne pepper.
  52. 52Finish the greens with butter and apple cider vinegar.
  53. 53Finish the greens with butter and apple cider vinegar.
  54. 54Finish the greens with butter and apple cider vinegar.
  55. 55Turn the heat to low, cover the pot with a lid, and cook for two hours.
  56. 56Turn the heat to low, cover the pot with a lid, and cook for two hours.
  57. 57Turn the heat to low, cover the pot with a lid, and cook for two hours.
  58. 58After two hours, remove the lid and shred the turkey meat off the bone.
  59. 59After two hours, remove the lid and shred the turkey meat off the bone.
  60. 60After two hours, remove the lid and shred the turkey meat off the bone.
  61. 61Add the cooked chicken and sausage back into the pot and stir.
  62. 62Add the cooked chicken and sausage back into the pot and stir.
  63. 63Add the cooked chicken and sausage back into the pot and stir.
  64. 64Prepare a cast-iron skillet with butter and oil, and place it in the oven.
  65. 65Prepare a cast-iron skillet with butter and oil, and place it in the oven.
  66. 66Prepare a cast-iron skillet with butter and oil, and place it in the oven.
  67. 67Whisk together the dry ingredients for the cornbread: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2/3 cup sugar.
  68. 68Whisk together the dry ingredients for the cornbread: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2/3 cup sugar.
  69. 69Whisk together the dry ingredients for the cornbread: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2/3 cup sugar.
  70. 70Whisk together the wet ingredients for the cornbread: 1 cup whole milk (room temp), 1/2 cup melted salted butter, 1/3 cup honey, and 2 room-temperature eggs.
  71. 71Whisk together the wet ingredients for the cornbread: 1 cup whole milk (room temp), 1/2 cup melted salted butter, 1/3 cup honey, and 2 room-temperature eggs.
  72. 72Whisk together the wet ingredients for the cornbread: 1 cup whole milk (room temp), 1/2 cup melted salted butter, 1/3 cup honey, and 2 room-temperature eggs.
  73. 73Slowly add the wet ingredients to the dry ingredients and whisk until a batter forms.
  74. 74Slowly add the wet ingredients to the dry ingredients and whisk until a batter forms.
  75. 75Slowly add the wet ingredients to the dry ingredients and whisk until a batter forms.
  76. 76Pour the cornbread batter directly into the hot cast-iron skillet.
  77. 77Pour the cornbread batter directly into the hot cast-iron skillet.
  78. 78Pour the cornbread batter directly into the hot cast-iron skillet.
  79. 79Bake the cornbread in the oven for 25 minutes at 3500F (1750C).
  80. 80Bake the cornbread in the oven for 25 minutes at 3500F (1750C).
  81. 81Bake the cornbread in the oven for 25 minutes at 3500F (1750C).
  82. 82Brush the baked cornbread with honey butter.
  83. 83Brush the baked cornbread with honey butter.
  84. 84Brush the baked cornbread with honey butter.
  85. 85Plate the dish by starting with white rice.
  86. 86Plate the dish by starting with white rice.
  87. 87Plate the dish by starting with white rice.
  88. 88Top the rice with the Cajun gumbo collard greens.
  89. 89Top the rice with the Cajun gumbo collard greens.
  90. 90Top the rice with the Cajun gumbo collard greens.
  91. 91Add a piece of honey butter cornbread on top of the gumbo.
  92. 92Add a piece of honey butter cornbread on top of the gumbo.
  93. 93Add a piece of honey butter cornbread on top of the gumbo.
  94. 94Add Louisiana hot sauce to taste.
  95. 95Add Louisiana hot sauce to taste.
  96. 96Add Louisiana hot sauce to taste.

Ingredients

  • collard greens
  • collard greens
  • collard greens
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 3 celery stalks
  • 3 celery stalks
  • 3 celery stalks
  • 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
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 4 garlic cloves, chopped
  • 4 garlic cloves, chopped
  • 4 garlic cloves, chopped
  • 1 turkey leg
  • 1 turkey leg
  • 1 turkey leg
  • 4 cups unsalted chicken stock
  • 4 cups unsalted chicken stock
  • 4 cups unsalted chicken stock
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • onion powder
  • onion powder
  • onion powder
  • Cajun seasoning
  • Cajun seasoning
  • Cajun seasoning
  • paprika
  • paprika
  • paprika
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • butter
  • butter
  • butter
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • 1 cup yellow cornmeal
  • 1 cup yellow cornmeal
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 1 cup whole milk, room temperature
  • 1 cup whole milk, room temperature
  • 1 cup whole milk, room temperature
  • 0.5 cup salted butter, melted
  • 0.5 cup salted butter, melted
  • 0.5 cup salted butter, melted
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • white rice
  • white rice
  • white rice
  • Louisiana hot sauce
  • Louisiana hot sauce
  • Louisiana hot sauce

Equipment

large potknifecutting boardbowlwhiskwooden spooncast iron skilletovenbasting brush

Tips

  • Wash the collard greens 5-6 times to prevent them from being grainy.
  • For Cajun roux, you want it to be dark brown.