Stacking, rolling, cutting, and chopping collard greens.

Wash collard greens five to six times.

Chop one white onion, three stalks of celery, and a green bell pepper.

Slice a Cajun andouille sausage and one chicken breast.

Sear sausage in a large pot until it gets a nice crust.

Remove sausage and throw chicken in the same oil.

Season chicken with salt, pepper, garlic, Cajun and paprika seasonings.

Once chicken is done, remove it and put it in the fridge.

Heat up 1 cup of vegetable oil in a large pot on medium-high heat.

Slowly whisk in 1 cup of flour to make a roux.

Whisk for about 15 minutes until the roux is a deep brown color.

Add chopped vegetables to the roux and mix for a few minutes.

Add 4 cloves of chopped garlic.

Add the Turkey leg and 4 cups of unsalted chicken stock.

Add collard greens and season with salt, pepper, onion, Cajun paprika, and cayenne powder.

Finish with butter and apple cider vinegar.

Turn heat to low and cover the pot for two hours.

Remove the lid after two hours.

Shred the turkey meat off the bone.

Add the cooked chicken and sausage back into the pot.

Stir everything together.

Prep a cast iron skillet.

Whisk together dry ingredients for cornbread.

Whisk together wet ingredients for cornbread.

Slowly add and whisk wet and dry ingredients together until batter forms.

Pour cornbread batter into the cast iron skillet.

Bake cornbread in the oven for 25 minutes at 350 degrees.

Plate by starting with white rice.

Top the rice with gumbo.

Add honey butter cornbread.

Add Louisiana hot sauce.