Heat 2 tbsp olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 2–4 minutes on each side until lightly browned. They do not need to be fully cooked. Remove and set aside.

Add the sliced andouille sausage to the same pot and cook for 4–6 minutes until browned and cooked through. Remove and set aside with the chicken.

Reduce the heat to medium. Add the Louisiana Cajun gumbo base mix into the pot and follow the package instructions to form a roux (usually whisking in a small amount of broth and stirring until smooth). Stir constantly to prevent burning.

Once the roux is smooth, add in the chopped onions and cook for 2–3 minutes until softened. Return the seared chicken, cooked sausage, and smoked turkey wings to the pot and stir to combine.

Add the chicken bouillon, garlic powder, black pepper, red chili flakes, hot sauce, and apple cider vinegar. Pour in the chicken broth and stir everything together. Bring the pot to a gentle boil.

Add in the collard greens. They will shrink as they cook. Reduce heat to medium, partially cover with a lid, and simmer for 1 hour 45 minutes to 2 hours, or until the greens are tender.

Stir in the shrimp and crab legs (if using) and cook for 5–7 minutes, or until the shrimp turn pink and fully cook through.

Taste and adjust the seasoning if needed. Serve hot with cornbread, rice, or enjoy as is.