Southern Gumbo Greens

Start by scrubbing your sink and making sure it's VERY clean. Fill the sink with about 6 inches of warm water and add a 1/4 cup of apple cider vinegar. (You can also use a large bowl since we're only washing 1 lb of collard greens) Soak the greens for 20 minutes to loosen any dirt and grit. Drain and rinse again, ensuring that they're nice and clean. 1 lb Collard Greens 1/4 cup Apple Cider Vinegar
Pat the greens dry with a paper towel, then begin removing the stems from the greens. Grab one leaf and fold it in half. Pull the stem away from the leaf all the way up the leaf. Throw away the stem. Rip the leaf into shreds (or cut into strips using a sharp knife). Repeat for all of the leafy greens. Set aside.
Add chicken thighs to a large bowl and season with sazon, salt, and pepper, to taste. 2 lbs Bone-In Chicken Thighs 2 packs Sazon Salt and Pepper
In a heavy bottomed pot or dutch oven over medium heat, add a drizzle of olive oil. Add sliced andouille sausage and cook for about 5 minutes, until golden brown and slightly crispy. Remove and place into a bowl. 1 tbsp Olive Oil 12 oz Andouille Sausage
To the same pot, add the seasoned chicken thighs and sear on both sides until golden brown - about 5 minutes per side. Remove and place into a bowl.
Now let's get started on the roux. To the same pot, add in the butter and vegetable oil. Once the butter is melted, add all purpose flour. Reduce to medium low heat and mix together so that there are no clumps. Stir constantly for about 30-40 minutes, until a dark roux forms. (Pro tip: if there are any hot spots in the pan - aka there are certain spots that are browning faster than others, rotate the pan periodically so that it cooks evenly) 4 tbsp Salted Butter 4 tbsp Vegetable Oil 1/2 cup All Purpose Flour
Once that dark deep brown color is achieved, add celery, bell peppers, and onions. Be careful, it may pop and sizzle quite a bit. Increase to medium heat. Cook for 5 minutes, until just softened, stirring often. 4 Celery Stalks 2 Bell Peppers 1 large Yellow Onion
Then add diced garlic, cajun seasoning, garlic powder, onion powder, red pepper flakes, cayenne pepper, and chicken bouillon paste. Stir everything together and let it cook for another 5 minutes, until everything is combined. 6 cloves Garlic 2 1/2 tbsp Cajun Seasoning 2 tsp Garlic Powder 2 tsp Onion Powder 1/2 tsp Red Pepper Flakes 1/2 tsp Cayenne Pepper 1 tbsp Chicken Bouillon Paste
Pour chicken stock, worcestershire sauce, and apple cider vinegar into the pot. Add bay leaves, thyme, and cleaned collard greens, sausage, and seared chicken back into the pot. The collard greens may not fully submerge into the liquid, but it's ok - they'll cook down. Just make sure that the chicken is fully submerged. Bring to a boil, then cover with a lid and reduce to low heat. Simmer until the chicken is falling off of the bone, about 50 minutes. 4 cups Chicken Stock 1 tbsp Worcestershire Sauce 1 tbsp Apple Cider Vinegar 2 Bay Leaves 4 sprigs Thyme
Remove chicken from the pot and shred the chicken with a fork, removing the bones. (if you don't want the skin, just discard it) Add the shredded chicken back into the pot, then add in the file powder and frozen okra. Stir together and 1 tbsp File Powderook for another 10-15 minutes, uncovered, until slightly thickened and the okra is fully warmed. 1 tbsp File Powder 2 cups Frozen Okra
Serve over a bed of rice with cornbread and garnish with chopped green onions.

Equipment

Ingredients

To Wash the Greens

Gumbo Ingredients

Instructions

Nutrition

Southern Gumbo Greens

Equipment

Ingredients 1x2x3x

To Wash the Greens

Gumbo Ingredients

Instructions

Nutrition

Ingredients