Gumbo Greens with Chicken & Sausage Recipe

Introduction

This hearty Gumbo Greens with Chicken & Sausage is a flavorful Southern classic that brings together tender chicken, spicy sausage, and fresh collard greens in a rich, deeply seasoned broth. Perfect for a comforting meal, this dish highlights the distinctive flavors of Cajun cuisine with a luscious homemade roux and authentic spices.

Ingredients

• 2 tablespoons olive oil or vegetable oil, for browning meat
• 1 ½ lbs andouille sausage, sliced into rounds
• 1 ½ lbs boneless/skinless chicken thighs, roughly chopped
• 3 tablespoons Creole Cajun Seasoning, divided
• 1 cup duck fat (or vegetable oil as substitute)
• 1 cup all-purpose flour
• 4 celery hearts, finely diced
• 1 large green bell pepper, finely diced
• 1 large yellow onion, finely diced
• 2 tablespoons chopped garlic
• 3 teaspoons gumbo filé powder, divided
• 1 teaspoon ground white pepper
• 2 bay leaves, preferably fresh
• Louisiana-style hot sauce, to taste
• 8 cups fresh chopped collard greens, cleaned & stems removed
• 8 cups (64 ounces) chicken broth
• Kosher salt & fresh ground black pepper, to taste
• 2 cups chopped okra (fresh or frozen)
• Cooked white rice & sliced scallions, for serving (optional)

Instructions

1. Step 1: In a large heavy-bottomed dutch oven or stockpot, heat the oil over medium heat until shimmering. Add the andouille sausage rounds and sauté, stirring often, until golden brown and lightly crisp, about 3-4 minutes. Season with 1 tablespoon of Cajun seasoning, stirring well. Transfer the sausage to a plate using a slotted utensil.
2. Step 2: Add the chicken pieces to the pot and cook until golden brown and cooked through, about 4-5 minutes per side. Season with 1 tablespoon Cajun seasoning. Transfer the chicken to the same plate as the sausage and tent with foil; set aside.
3. Step 3: In the same pot, add the duck fat or vegetable oil and increase heat to medium-high. Once hot, gradually sprinkle in the flour, stirring constantly to prevent lumps.
4. Step 4: Reduce heat to medium-low and stir continuously until the roux turns a deeply rich chocolate brown color, about 15-20 minutes. Be sure to stir constantly to avoid burning the roux.
5. Step 5: When the roux is chocolatey-brown, add the diced celery, bell pepper, and onion. Sauté until translucent and golden, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
6. Step 6: Return the browned chicken and sausage with any juices to the pot. Add 1 teaspoon filé powder, white pepper, remaining 1 tablespoon Cajun seasoning, bay leaves, and hot sauce to taste. Stir in the collard greens and chicken broth until combined.
7. Step 7: Cover the pot with a lid slightly cracked and simmer over medium heat for 1 hour and 10 minutes.
8. Step 8: Uncover, stir, and taste. Adjust seasoning with salt and pepper. Add the okra and remaining 2 teaspoons filé powder, stir to combine. Reduce heat to low and simmer for 15-20 minutes more. Remove from heat and let sit briefly. Discard bay leaves before serving.
9. Step 9: Serve the gumbo greens hot, ladled over cooked white rice if desired, and garnish with sliced scallions for a fresh, bright finish.

Tips & Variations

• Use duck fat for an authentic rich flavor, but vegetable oil is a good substitute for a lighter version.
• Maintain a low heat while making the roux to avoid burning; patience here yields the best flavor foundation.
• Add more okra if you like extra texture and thickness in your gumbo.
• If you prefer, substitute chicken thighs with boneless chicken breasts or a mix of seafood for a unique twist.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Gumbo often tastes even better the next day as flavors continue to meld. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides collard greens?

Yes, you can substitute kale or mustard greens if you prefer. Just make sure to clean and remove tough stems before adding them to the gumbo.

What if I don’t have filé powder?

Filé powder adds a unique flavor and slight thickness but isn’t absolutely necessary. You can omit it or substitute with a small amount of ground sassafras leaf powder if available. Alternatively, increase the okra slightly for thickening.