Recipes

Cajun Gumbo Collard Greens and Honey Butter Cornbread

by StudioLink's Diet.
February 05, 2026
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EBT-Friendly: 96% of ingredients

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A soulful Southern feast where rich, slow-cooked Gumbo Collard Greens packed with three kinds of meat meet a sweet, moist, and buttery skillet cornbread. This recipe is a celebration of deep flavor and comforting tradition.

Ingredients:

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Cajun Gumbo Collard Greens
  •   6-8 collard greens
  •   1 white onion (diced)
  •   3 stalks celery (chopped)
  •   1 green bell pepper (diced)
  •   1 cajun andouille sausage
  •   1 chicken breast (diced)
  •   salt
  •   pepper
  •   garlic powder
  •   cajun seasoning
  •   paprika
  •   1 cup vegetable oil
  •   1 cup flour
  •   4 cloves chopped garlic
  •   1 turkey leg
  •   4 cups chicken stock (unsalted)
  •   onion powder
  •   cayenne
  •   butter
  •   apple cider vinegar
 
Honey Butter Cornbread
  •   1 cup yellow corn meal
  •   1 cup all purpose flour
  •   1 tbsp baking powder
  •   1/2 tsp salt
  •   2/3 cup sugar
  •   1 cup whole milk (room temp)
  •   1/2 cup salted butter (melted)
  •   1/3 cup honey
  •   2 eggs (room temp)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prepare the Greens: Stack collard green leaves, roll them tightly, and slice into thin ribbons (chiffonade). Chop the ribbons. Wash the chopped greens thoroughly in a sink or large bowl of water 5-6 times to remove all grit. Drain well.
  2. Prepare & Cook the Meats: Chop the Cajun andouille sausage and chicken breast into bite-sized pieces. In a large pot or Dutch oven, sear the sausage until browned. Remove and set aside. Add the chicken to the same pot, season with salt, pepper, garlic powder, Cajun seasoning, and paprika, and cook until done. Remove all cooked meat and refrigerate.
  3. Make the Roux: In the same pot, heat 1 cup vegetable oil over medium-high heat. Gradually whisk in 1 cup flour. Cook, stirring constantly, for about 15 minutes until the roux reaches a deep, chocolate-brown color.
  4. Build the Gumbo Base: To the dark roux, immediately add the diced white onion, celery, and green bell pepper (the “holy trinity”). Stir and cook for 5-7 minutes until softened. Add the chopped garlic and cook for 1 more minute.
  5. Add Liquids & Greens: Add the whole turkey leg to the pot. Pour in the 4 cups unsalted chicken stock. Pack in all the washed collard greens; they will wilt down.
  6. Season & Simmer: Season generously with salt, pepper, onion powder, Cajun seasoning, paprika, and a pinch of cayenne. Stir in a pat of butter and a splash of apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours.
  7. Finish the Gumbo Greens: After 2 hours, remove the turkey leg. Shred the meat from the bone and return it to the pot. Add the reserved cooked sausage and chicken back to the pot. Stir well and heat through. Adjust seasoning to taste.
  8. Make the Cornbread: While the greens simmer, preheat oven to 350°F (175°C). Place a 10-inch cast-iron skillet inside to heat. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2/3 cup sugar. In another bowl, whisk 1 cup whole milk, 1/2 cup melted salted butter, 1/3 cup honey, and 2 eggs until smooth. Pour wet ingredients into dry and whisk until just combined.
  9. Bake the Cornbread: Carefully remove the hot skillet from the oven. Pour the batter into the skillet. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  10. Serve: Serve the rich gumbo collard greens in deep bowls alongside warm slices of honey butter cornbread.

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