Gumbo Greens with Chicken & Sausage Recipe

Introduction

Gumbo Greens with Chicken & Sausage is a hearty, flavorful dish that combines tender chicken, spicy andouille sausage, and fresh collard greens in a rich roux-based stew. This Louisiana-inspired recipe brings a wonderful balance of smoky, spicy, and savory notes that will warm you up on any day.

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 (homemade or store-bought), divided
• 1 cup duck fat (or vegetable oil as a 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 olive or vegetable oil over medium heat. 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, stir well, then transfer the sausage to a clean plate.
2. Step 2: Add the chopped chicken thighs to the pot and cook until golden brown on each side and cooked through, about 4-5 minutes per side. Season with 1 tablespoon of Cajun seasoning. Transfer the chicken to the plate with the sausage and tent with foil. Set aside.
3. Step 3: In the same pot, add the duck fat or vegetable oil and increase the heat to medium-high. Once hot, slowly sprinkle in the flour while stirring continuously with a wooden spoon to prevent lumps. Reduce heat to medium-low and keep stirring the roux constantly until it turns a deep chocolate brown, about 15-20 minutes. Be careful not to burn it.
4. Step 4: Add the diced celery, bell pepper, and onion to the roux. Sauté, stirring often, until vegetables soften and become translucent and golden, about 2 minutes. Add the chopped garlic and cook for another minute until fragrant.
5. Step 5: Return the browned chicken and sausage along with any juices back 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 chopped collard greens and chicken broth until everything is combined.
6. Step 6: Bring the gumbo to a simmer over medium heat. Cover with a lid leaving a slight crack for steam to escape. Let it simmer gently for 1 hour and 10 minutes.
7. Step 7: Remove the lid, stir the gumbo, and adjust seasoning with salt and pepper. Add the chopped okra and remaining 2 teaspoons filé powder. Stir well and simmer over low heat for another 15-20 minutes. Remove from heat and let sit for a few minutes. Discard the bay leaves.
8. Step 8: Serve the gumbo greens hot, ladled over cooked white rice if desired. Garnish with sliced scallions for a fresh finish. Enjoy your hearty Louisiana classic!

Tips & Variations

• Use duck fat for a richer roux flavor, but vegetable oil works well for a lighter option.
• Adjust the heat by adding more or less Cajun seasoning and hot sauce according to your taste preference.
• Fresh okra adds thickness and authentic gumbo flavor, but frozen works fine if fresh is unavailable.
• You can swap collard greens with kale or mustard greens for a slightly different taste and texture.
• If you want a thicker gumbo, extend the roux cooking time to deepen its color and flavor.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gumbo without sausage?

Yes, you can omit the andouille sausage and use extra chicken or add smoked turkey for a similar smoky flavor. The roux and seasonings will still provide a rich taste.

What is gumbo filé powder, and can I substitute it?

Gumbo filé powder is ground sassafras leaves used as a thickener and flavor enhancer in gumbo. If you don’t have it, you can omit it or substitute with a small amount of ground bay leaves or okra for thickening, though the flavor will be slightly different.

Gumbo Greens with Chicken & Sausage Recipe

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★★★★★

4.7 from 733 reviews

A hearty and flavorful Gumbo Greens recipe featuring tender chicken thighs, spicy andouille sausage, and fresh collard greens simmered in a rich, deeply flavored roux-based broth with classic Cajun spices and okra for a true taste of Louisiana.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun, Southern United States

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 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– homemade or store-bought, divided

Roux and Vegetables

• 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)

For Serving (Optional)

• Cooked white rice
• Sliced scallions

Instructions

1. Brown the sausage & chicken: Heat oil in a large heavy-bottomed dutch oven or stockpot over medium heat. Add andouille sausage rounds, sauté until golden brown and lightly crisp, about 3-4 minutes. Season with 1 tablespoon Cajun seasoning. Remove sausage to a plate. Next, add chicken pieces to the pot, cook each side about 4-5 minutes until golden and cooked through. Season with 1 tablespoon Cajun seasoning. Transfer chicken to plate with sausage and tent with foil to keep warm.
2. Make the roux: Increase heat to medium-high, add duck fat or vegetable oil to the same pot. When hot, slowly sprinkle in flour while stirring continuously with a wooden spoon to avoid lumps. Reduce heat to medium-low and stir constantly until the roux reaches a deep chocolate brown color, about 15-20 minutes. Watch carefully to prevent burning; if burnt, start over.
3. Add the trinity & sauté: Add diced celery, bell pepper, and onion to the roux, sauté until translucent and golden, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Build the gumbo: Return browned chicken and sausage along with any accumulated juices to the pot. Add 1 teaspoon filé powder, white pepper, remaining 1 tablespoon Cajun seasoning, bay leaves, and hot sauce to taste. Add collard greens and chicken broth. Stir carefully to combine all ingredients.
5. Simmer the gumbo: Cover pot with a lid leaving a slight crack. Let gumbo simmer over medium heat for 1 hour and 10 minutes, allowing flavors to meld.
6. Finish the gumbo: Uncover, stir, and taste-adjust with salt and pepper as needed. Add the okra and 2 teaspoons filé powder, stir well. Reduce heat to low and simmer for an additional 15-20 minutes. Remove from heat and let gumbo rest for a few minutes. Remove and discard bay leaves.
7. Serve: Ladle gumbo into serving bowls. Optionally, top with a scoop of cooked white rice and garnish with sliced scallions. Enjoy your authentic Gumbo Greens with Chicken & Sausage!

Notes

• Constant stirring during roux preparation is crucial to avoid burning and achieve the ideal nutty flavor and dark color.
• Fresh or frozen okra can be used; it helps thicken gumbo and adds great texture.
• Adjust the amount of hot sauce and Cajun seasoning to your preferred spice level.
• For a vegetarian version, omit meats and use vegetable broth; adjust seasoning accordingly.
• Gumbo filé powder adds a distinctive flavor and thickens the gumbo; add it sparingly towards the end of cooking.

Keywords: gumbo greens, chicken gumbo, andouille sausage gumbo, Cajun gumbo, collard greens gumbo, southern cuisine, Louisiana recipe, Creole gumbo