Ingredients

Method

1. 1

   Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons of cooking oil.

2. 2

   Add the sliced smoked sausage and cook until browned and slightly crispy. Remove with a slotted spoon and set aside.

3. 3

   Season the diced chicken with salt and pepper. Add the chicken to the same pot and cook until browned on all sides. Deglaze the pot with a splash of water, scraping up any browned bits from the bottom. Remove the chicken and set aside.

4. 4

   In the same pot over medium heat, add 1/2 cup of oil or rendered fat and 1/2 cup of all-purpose flour.

5. 5

   Whisk or stir constantly until the mixture (roux) becomes smooth and darkens to a medium-brown, peanut butter color. This will take several minutes. Be careful not to burn it.

6. 6

   Add the diced onions and celery (the "trinity") to the roux and stir well to combine. Cook for 5-7 minutes until the vegetables have softened.

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

8. 8

   Return the two smoked turkey legs to the pot, nestling them into the vegetable mixture.

9. 9

   Add the chopped collard greens in batches, stirring to help them wilt down.

10. 10

    Pour in the stock and apple cider vinegar.

11. 11

    Season with granulated garlic, onion powder, smoked paprika, and Creole seasoning. Stir everything together thoroughly.

12. 12

    Bring the gumbo to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the collard greens are very tender and the turkey meat is falling off the bone.

13. 13

    After simmering, remove the turkey legs from the pot. Pull the meat off the bones, shred it, and discard the bones, skin, and cartilage.

14. 14

    Return the shredded turkey meat, the reserved cooked sausage, and the cooked chicken to the pot.

15. 15

    Turn off the heat. Sprinkle the gumbo filé powder over the surface of the gumbo and stir it in gently to thicken the stew. Do not boil the gumbo after adding the filé, as it can become stringy.

16. 16

    Ladle the hot gumbo into bowls.

17. 17

    Serve with a scoop of cooked white rice in the center. Enjoy