Gumbo Greens with Chicken & Sausage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
