Ingredients:

  • 1 lb Andouille or Kielbasa Sausage, sliced into 1/2-inch thick rounds
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3/4 cup Vegetable Oil (or clarified butter)
  • 3/4 cup All-Purpose Flour
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 8 cups Low-Sodium Chicken Stock (warm)
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 2 Bay Leaves
  • 1/2 tsp Cayenne Pepper (adjust to taste)
  • 1 Tbsp Worcestershire Sauce
  • 1 large bunch Fresh Collard Greens (about 12 oz), stems removed, washed, roughly chopped
  • Cooked White Rice (for serving)
  • File Powder (optional, for serving)
  • Hot Sauce (optional, for serving)

Instructions:

  1. Season the cubed chicken thighs with salt and pepper. In a heavy Dutch oven, sauté the sliced sausage over medium heat for 5–7 minutes until fat has rendered and edges are browned. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the seasoned chicken to the pot and brown on all sides (3–4 minutes). Remove chicken and set aside.
  2. If necessary, add neutral oil to the rendered fat to reach the full 3/4 cup measurement. Heat over medium-low heat. Gradually whisk in the flour until completely smooth. Reduce heat to low and cook, stirring constantly, for 25–35 minutes until the roux achieves the color of deep mahogany brown (the color of milk chocolate or peanut butter).
  3. Once the roux is dark, immediately stir in the diced onion, celery, and bell pepper (the holy trinity). Sauté for 8–10 minutes until the vegetables have softened completely. Add the minced garlic, smoked paprika, thyme, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Gradually whisk in the warm chicken stock, one cup at a time, ensuring the mixture remains smooth and lump-free. Stir in the reserved sausage and chicken, bay leaves, and Worcestershire sauce. Bring the gumbo to a gentle simmer, reduce the heat, and cover loosely. Simmer for 45 minutes to allow the flavors to marry.
  5. Add the washed and chopped collard greens to the simmering gumbo. Stir them into the liquid, cover the pot, and continue simmering for an additional 30–45 minutes, or until the greens are completely tender and have lost their volume. Remove the bay leaves. Taste and adjust seasoning (salt and pepper) as needed.
  6. If using, remove the gumbo from the heat and stir in File powder just before serving (do not boil after adding File powder). Serve hot over a scoop of steamed rice.