Smoked Pork & Collard Green Gumbo

By JDARK

Ingredients

• 3 bunches collard greens, washed
• 4 tablespoons butter
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 1/4 cup garlic, minced
• 2 cups all-purpose flour
• 2 cups canola oil
• 4 quarts chicken or pork stock
• 1 pound smoked pork butt, pulled
• 1 pound smoked andouille sausage, sliced
• 1 pound boiled ham, diced
• 2 bay leaves
• Sea salt
• Black pepper
• Louisiana hot sauce

Preparation

Step 1

1. Wash greens until all sand and grit are washed out.
2. Heat a cast-iron pan over medium-high heat.
3. Combine the flour and oil.
4. Cook, stirring constantly until you achieve a dark color roux, and remove from heat.
5. Hold in an ice bath until needed.
6. Heat the gumbo pot over high heat and render the fat from the sliced sausage.
7. Once sausage fat is rendered, add the butter, then stir in the diced ham and cook until caramelized.
8. Add the onion, celery and pepper and cook until wilted.
9. When wilted, whisk in the dark roux, allowing it to cook for 5 minutes over medium heat.
10. Add the stock and whisk to combine.
11. Start to season with the salt and peppers.
12. Bring it up to a rolling boil, then simmer for 1-1/2 hours.
13. One hour into the simmering, add the pulled pork and collard greens.
14. Taste and season if necessary, then continue for 30 minutes.