Chicken and Collard Greens Gumbo
 
Makes 8 to 10 Servings
Ingredients
  • 8 boneless skinless chicken thighs
  • 3 teaspoons kosher salt, divided
  • ⅔ cup plus 1 tablespoon vegetable oil, divided
  • 12 ounces andouille sausage, sliced into ¼-inch rounds
  • 1 cup diced white onion
  • 1 cup sliced celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • ⅔ cup all-purpose flour
  • 1 (32-ounce) carton chicken broth
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground black pepper
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 2 dried bay leaves
  • 8 cups shredded stemmed collard greens
  • 1 (14.5-ounce) can petite diced tomatoes
  • Hot cooked rice and Creamy Potato Salad, to serve
Instructions
  1. Rub chicken with 1 teaspoon salt.
  2. In a large Dutch oven, heat 1 tablespoon oil over high heat. Add chicken in batches, and cook until browned, about 5 minutes per side. Remove from pot, and let cool enough to handle. Cut chicken into 1-inch pieces.
  3. In same pot, cook andouille over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove andouille using a slotted spoon, reserving drippings in pot.
  4. Add onion, celery, and bell pepper to drippings. Cook over medium-low heat, stirring frequently, until tender, about 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove onion mixture, reserving drippings in pot.
  5. Add remaining ⅔ cup oil to pot, and heat over medium-low heat. Gradually whisk in flour until smooth. Cook, whisking occasionally, until roux is the color of milk chocolate, 45 minutes to 1 hour.
  6. Slowly add broth to roux, whisking constantly. Bring to a boil over medium heat. Whisk in paprika, black pepper, thyme, oregano, cayenne, bay leaves, and remaining 2 teaspoons salt. Add greens and tomatoes; return to a boil. Stir in chicken, andouille, and onion mixture until combined. Return to a boil; reduce heat to low, cover, and simmer, stirring occasionally, for at least 20 minutes. Serve with rice and Creamy Potato Salad.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-and-collard-greens-gumbo/