Collard Greens Cajun Gumbo

4.70 from 10 votes

Bring bold Southern flavor to your table with this Collard Greens Cajun Gumbo recipe! Loaded with smoky sausage, tender chicken, and hearty greens, this easy homemade gumbo is the ultimate comfort food that’s rich, spicy, and full of authentic Louisiana flavor.

Prep Time20

Cook Time3

Course: Main Course

Cuisine: American

Keyword: collard greens cajun gumbo, easy gumbo, hearty meal, chicken and sausage gumbo, collard greens, cajun gumbo, comfort food, southern recipe, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 lbs Smoked sausage
1 lbs Chicken breast
8-10 Collard green leaves
1 Smoked turkey leg
1 cup Vegetable oil
1 cup All purpose flour
3 Celery stocks
1 Yellow onion
1 Bell pepper
3 Garlic cloves
2 cups Unsalted Chicken Stock
2 tbsp Unsalted butter
2 tbsp Apple cider vinegar
2 tbsp Cajun seasoning
2 tsp Paprika
2 tsp Crushed red pepper flakes
2 tsp Cayenne Papper
Salt & Pepper to taste

Instructions

Remove the steam from each leaf. Next, roll them up and slice down the middle and them across to make smaller pieces.
Rinse the greens throughly multiple times until the water is clear. Set aside.
Dice the celery, onion, bell pepper and garlic and set aside.
Slice smoked sausage and chicken breast and set aside.
Drop the sliced sausage into a dutch oven and sear over medium heat. Remove and repeat with the chicken. Add half the seasoning mix to the chicken. Remove when cooked and set aside with the sausage.
To the same dutch oven add 1 cup vegetable oil and slowly add the flour a little bit at a time. Constantly whisk and slowly keep adding flour.
Continue over medium heat, whisking, until the roux turns a dark, chocolate brown. This will take 30-45 minutes.
Drop in the diced veggies, mix together and cook for 5 minutes. Add the chopped garlic and cook for 2-3 minutes, until fragrant.
Pour in the broth, the remaining seasonings, butter, apple cider vinegar and mix well.
Add the the smoked turkey leg and the cleaned collard greens. Press them down into the liquid. Cover the dutch oven and cook over low heat for 2 hours.
Shred the turkey meat into the broth, discard the bone, and add the cooked sausage and chicken. Cover and continue cooking for 30 minutes.
To plate, add a scoop of white rice, pour a few spoonfuls of the Collard Greens Cajun Gumbo, top it off with some hot sauce, cornbread and enjoy!

Notes

Use a heavy-bottomed pot: A Dutch oven or cast iron pot helps prevent the roux from burning.
Don’t rush the roux: Take your time to get that deep brown color for maximum flavor.
Add greens early: Let the collards cook down and soak in all that spice and smoke.
Make it ahead: Like most stews, gumbo tastes even better the next day.

Nutrition