Name: Gumbo Greens with Chicken & Sausage Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Creole
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 (homemade or store-bought); 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; 8 cups fresh chopped collard greens, cleaned and stems removed; 8 cups (64 ounces) chicken broth; Kosher salt and fresh ground black pepper, to taste; 2 cups chopped okra (fresh or frozen); Cooked white rice, for serving (optional); Sliced scallions, for garnish (optional); Louisiana-style hot sauce, to taste

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Introduction

This hearty Gumbo Greens with Chicken & Sausage is a soulful Southern dish packed with bold flavors and comforting textures. Combining smoky andouille sausage, tender chicken, and fresh collard greens in a rich, dark roux-based broth, it’s a perfect meal for gathering around the table.

A white bowl with scalloped edges is filled with a dark brown stew that has pieces of sliced sausage and green leafy vegetables mixed in. On top of the stew are two rounded mounds of white rice, sprinkled with black pepper and green onion slices. A silver spoon rests in the bowl, with a woman's hand holding the bowl from the side. The bowl is placed on a checkered wooden cutting board, and chopped green onions are scattered nearby. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: In a large heavy-bottomed dutch oven or stockpot, heat the oil over medium heat until shimmering. Add the sausage rounds and sauté, stirring often, until golden brown and lightly crisp, about 3-4 minutes. Season with 1 tablespoon of Cajun seasoning. Remove sausage with a slotted spoon to a plate.
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 of Cajun seasoning. Remove chicken to the same plate as sausage and tent with foil; set aside.

Step 3: In the same pot, add the duck fat (or vegetable oil) and increase heat to medium-high. When hot, slowly sprinkle in the flour while stirring continuously with a wooden spoon to prevent lumps.
Step 4: Reduce heat to medium-low and stir continuously until the roux reaches a deep chocolate brown color, about 15-20 minutes. Be vigilant to avoid burning the roux.
Step 5: Add diced celery, bell pepper, and onion to the roux. Sauté, stirring often, until translucent and golden, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 6: Return the browned chicken and sausage to the pot along with any juices. Add 1 teaspoon filé powder, white pepper, remaining 1 tablespoon Cajun seasoning, bay leaves, and hot sauce to taste. Stir in collard greens and chicken broth until combined.
Step 7: Cover pot loosely and simmer over medium heat for 1 hour and 10 minutes.
Step 8: Uncover and stir the gumbo. Season with salt and pepper to taste. Add okra and remaining 2 teaspoons filé powder, stirring well. Reduce heat to low and simmer for an additional 15-20 minutes. Remove from heat and let sit for a few minutes. Discard bay leaves.

Step 9: Serve the gumbo hot over cooked white rice if desired. Garnish with sliced scallions for extra freshness.

Tips & Variations

For a traditional flavor, use duck fat in the roux, but vegetable oil works well as a substitute.
If you prefer a spicier gumbo, add extra Cajun seasoning or more hot sauce to taste.

Substitute kale for collard greens if preferred, but be sure to remove thick stems.
To save time, prepare the roux in advance and store it refrigerated for up to a week.
Fresh okra helps thicken the gumbo naturally; frozen okra is a convenient option when fresh isn’t available.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. The flavors deepen after resting. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much. Gumbo also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white scalloped bowl filled with a thick stew consisting of dark green leafy vegetables, sliced browned sausages, and small okra pieces in a rich brown broth. In the center, there is a mound of white rice partially covered with the stew's sauce, showing a soft and slightly sticky texture. The stew looks hearty with visible herbs and spices mixed throughout. The bowl is placed on a wooden checkered surface, and a metal spoon is scooping some rice from the bowl. In the background, some green leafy herbs add a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are preferred for their richer flavor and juicier texture. If using breasts, cook carefully to avoid drying out.

What is filé powder and can I skip it?

Filé powder is ground sassafras leaves used as a thickener and flavor enhancer in gumbo. You can skip it, but it adds an authentic earthy flavor and helps thicken the stew.