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)
- If your rotisserie chicken is cold, go ahead and put it in your oven or air fryer according to the package details.
- Over medium heat, add vegetable oil and flour to your gumbo pot.
- Using a whisk, whisk until well combined; no clumps. Needs to stay smooth in consistency.
- 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.
- Once chocolate, turn heat off and move to cool burner (roux will darken a little more as it continues to cook while cooling off)
- Debone and remove skin from chicken and set aside
- 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)
- Return roux back to medium heat and once back hot, add in all vegetables and bay leaves until vegetables soften and become fragrant.
- Once soft, add in water and broth mix slowly while whisking to deglaze pot. Then add in remainder.
- Add vegetable boullion
- Add in Turkey leg
- Add collard greens
- Add all seasonings
- Bring to rolling boil. Cover and cook for 1 hour.
- Check your greens and remove Turkey leg if all meat has fallen off. If not, cook at 30 minute increments until bone is meatless.
- Lower heat
- Add chicken
- Cook beef sausage until burnt on at least one side.
- Add beef sausage to gumbo.
- Cook for 30 more minutes on low.
- Serve over rice!