Directions
- 1Stack, roll, cut, and chop the collard greens.
- 2Wash the chopped collard greens 5-6 times.
- 3Chop one white onion.
- 4Chop three stalks of celery.
- 5Chop one green bell pepper.
- 6Slice Cajun andouille sausage.
- 7Slice one chicken breast into small pieces.
- 8Sear the sliced sausage in a large pot until it gets a nice crust.
- 9Remove the sausage from the pot.
- 10Add chicken breast to the same oil and season with salt, pepper, garlic, Cajun, and paprika seasonings.
- 11Once the chicken is done, remove it and set aside.
- 12Heat one cup of vegetable oil in the large pot on medium-high heat.
- 13Slowly whisk in one cup of flour to create a roux, whisking for about 15 minutes until it becomes a deep brown color.
- 14Add the chopped onions, celery, and green bell pepper to the roux and mix for a few minutes.
- 15Add four cloves of chopped garlic to the mixture.
- 16Add one turkey leg and four cups of unsalted chicken stock to the pot.
- 17Add the collard greens into the pot and season with salt, pepper, onion powder, Cajun, paprika, and cayenne pepper.
- 18Finish the greens with butter and apple cider vinegar.
- 19Turn the heat to low, cover the pot with a lid, and cook for two hours.
- 20After two hours, remove the lid and shred the turkey meat off the bone.
- 21Add the cooked chicken and sausage back into the pot and stir.
- 22Prepare a cast-iron skillet with butter and oil, and place it in the oven.
- 23Whisk 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.
- 24Whisk 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.
- 25Slowly add the wet ingredients to the dry ingredients and whisk until a batter forms.
- 26Pour the cornbread batter directly into the hot cast-iron skillet.
- 27Bake the cornbread in the oven for 25 minutes at 3500F (1750C).
- 28Brush the baked cornbread with honey butter.
- 29Plate the dish by starting with white rice.
- 30Top the rice with the Cajun gumbo collard greens.
- 31Add a piece of honey butter cornbread on top of the gumbo.
- 32Add Louisiana hot sauce to taste.
Ingredients
- collard greens
- 1 white onion
- 3 celery stalks
- 1 green bell pepper
- 1 Cajun andouille sausage
- 1 chicken breast
- 1 cup vegetable oil
- 1 cup flour
- 4 garlic cloves, chopped
- 1 turkey leg
- 4 cups unsalted chicken stock
- salt
- pepper
- onion powder
- Cajun seasoning
- paprika
- cayenne pepper
- butter
- apple cider vinegar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.66 cup sugar
- 1 cup whole milk, room temperature
- 0.5 cup salted butter, melted
- 0.33 cup honey
- 2 eggs, room temperature
- white rice
- 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.
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