Gumbo Collard Greens 🍁 A New Twist for The Season! Perfect for The Holidays!

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Gumbo Collard Greens Recipe (One-Pot Version)

This savory one-pot dish blends tender collard greens, smoky andouille sausage, and smoked neck bones for a flavorful and hearty Southern classic. A rich roux creates a silky base, with drippings from the neck bones enhancing the depth of flavor.

Ingredients:
2 pounds fresh collard greens, chopped and cleaned
2 large onions, diced
3 celery stalks, diced
1 medium red bell pepper, diced
1.5 medium green bell peppers, diced
5 fresh garlic cloves, smashed
13 oz smoked andouille sausage (spicy), sliced
2 pounds smoked pork neck bones (or turkey)
1 tbsp Badia Creole Seafood Seasoning
2 tbsp Old Bay Seafood Seasoning
1/8 tsp Slap Ya Mama Cajun Seasoning (or omit if seasoned enough for you)
2 tbsp Better Than Bouillon Chicken (mixed with 3 cups of water)
1 tbsp paprika
1 bay leaf
1 cup all-purpose flour (for roux)
1 cup butter or your desirable neutral-flavored oil. Avocado oil etc... (for roux)

Instructions:

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

1. Boil the Smoked Neck Bones:
In a large pot, place the smoked pork neck bones (or turkey) and cover with water.
Bring to a boil, reduce the heat to medium, and cook for 1 to 1.5 hours or until the meat is tender and falling off the bone.
Remove the neck bones, set them aside, and reserve the broth for later use.

2. Prepare the Roux:
In the same large pot, heat 1 cup avocado oil over medium heat.
Gradually whisk in 1 cup all-purpose flour, stirring continuously for about 8-10 minutes until the roux turns a deep brown color (peanut butter-like).

3. Cook the Vegetables and Sausage:
Immediately add the diced onions, red and green bell peppers, celery, and garlic to the roux. Cook for 5-7 minutes until softened and fragrant.
Add the sliced andouille sausage and cook for an additional 5 minutes until the sausage is browned.

4. Add the Seasonings, Bay Leaf, and Broth:
Stir in the Badia Creole Seafood Seasoning, Old Bay Seafood Seasoning, and Slap Ya Mama Cajun Seasoning.
Add the Better Than Bouillon Chicken mixture (2 tbsp bouillon mixed with 3 cups of water) and the bay leaf at this stage.
Stir well to dissolve the bouillon.

5. Add the Neck Bones:
Return the smoked neck bones to the pot along with any drippings reserved from the broth to add flavor.

6. Add the Collard Greens:
Gradually add the collard greens in batches, stirring after each addition to allow them to wilt down.

7. Simmer and Serve:
Cover the pot, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally to ensure the flavors meld together and the greens become tender.
Taste and adjust the seasoning if necessary.

Serve the Gumbo Collard Greens hot with cornbread or over rice for a comforting, flavor-packed meal. Enjoy!

Sinerecerly,
ReyBae


Written by: ReyBae
Filmed & produced by: RenaldoPix
00:00 Introduction
00:18 Shopping List
01:24 Follow me on TikTok & Instagram
01:39 Prep Garlic
02:10 Prep Chicken Base
02:37 Roux 101
04:24 Building the Gumbo Base
07:27 Add Greens in Batches
08:46 Add Shrimp
09:08 Plate-Up
09:23 Holiday Sides Recommendations