Gumbo Collard Greens

So if you love gumbo and greens, you have to try this! If we cut right to the chase, you are simply removing the okra in a traditional gumbo recipe and adding your choice of greens! I prefer collard greens, but you can use several options I outlined in the ingredients section.

Be sure to watch the video to see how I clean and prepare the greens and also how I make the most chocolatiest colored roux!


4 bunches of collard greens (if you want to use another green of your choice, go for it: kale, mustard greens, turnip greens), rolled and chopped

1 cup Vegetable Oil

1 cup All Purpose Flour

1 rotisserie chicken, de-skinned and deboned (save skin and bones for stock)

1 Large Onions, chopped 

1 Green Bell Pepper, chopped

2 Celery Stalks, chopped very thin

8 Garlic Cloves, chopped

2 Bay Leaves

3 tbsp Old Bay

3 tbsp of BBs vegetable seasoning

3 tbsp Tony Chachere’s original creole seasoning

1 Smoked Turkey Leg (Butt, Wing, Neck or Ham hocks if you eat pork)

10 cups Chicken Stock or Water (I used half and half)

1 package of beef sausage (cooked burnt)

2 jalapenos (optional)

5 tbsp of Italian seasoning

2 tbsp Smoked Paprika

3 tbsp of true salt

1 big Knorr’s vegetable bouillon cube

Dash of Louisiana Hot Sauce (optional)

  1. If your rotisserie chicken is cold, go ahead and put it in your oven or air fryer according to the package details. 
  2. Over medium heat, add vegetable oil and flour to your gumbo pot.
  3. Using a whisk, whisk until well combined; no clumps. Needs to stay smooth in consistency. 
  4. Continue stirring, watching very carefully, until your roux becomes a deep brown, chocolate color; the darker the better the flavor is but ultimately your choice on how dark you want it to be.
  5. Once chocolate, turn heat off and move to cool burner (roux will darken a little more as it continues to cook while cooling off)
  6. Debone and remove skin from chicken and set aside
  7. Chop up holy 5 (bell pepper, onion, celery [holy trinity], garlic and bay leave into medium dice. Note: do not chop bay leaves; leave whole)
  8. Return roux back to medium heat and once back hot, add in all vegetables and bay leaves until vegetables soften and become fragrant.
  9. Once soft, add in water and broth mix slowly while whisking to deglaze pot. Then add in remainder. 
  10. Add vegetable boullion
  11. Add in Turkey leg
  12. Add collard greens
  13. Add all seasonings 
  14. Bring to rolling boil. Cover and cook for 1 hour. 
  15. Check your greens and remove Turkey leg if all meat has fallen off. If not, cook at 30 minute increments until bone is meatless. 
  16. Lower heat
  17. Add chicken
  18. Cook beef sausage until burnt on at least one side. 
  19. Add beef sausage to gumbo. 
  20. Cook for 30 more minutes on low. 
  21. Serve over rice! 

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