Gumbo Greens with Chicken & Sausage Recipe
This hearty Gumbo Greens with Chicken & Sausage recipe combines tender chicken thighs, smoky andouille sausage, and nutritious collard greens simmered in a deeply flavorful roux-based broth. Enhanced with Creole Cajun spices, fresh vegetables, and a touch of gumbo filé powder, this dish delivers an authentic Louisiana-inspired meal packed with rich, comforting flavors. Serve over white rice for a traditional Southern experience perfect for family dinners or special gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern US
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, divided (homemade or store-bought)
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
- 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)
To Serve
- Cooked white rice, for serving (optional)
- Sliced scallions, for garnish (optional)
- Louisiana-style hot sauce, to taste
Instructions
- Brown the sausage & chicken: Heat 2 tablespoons of oil in a large heavy-bottomed Dutch oven or stockpot over medium heat. When hot, add the sliced 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 to a plate. Next, 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 the chicken with another tablespoon of Cajun seasoning, stir to combine, and transfer to the same plate as the sausage. Tent with foil and set aside.
- Make the roux: Using the same pot, add 1 cup of duck fat or vegetable oil and increase heat to medium-high. When the oil is hot, gradually sprinkle in the flour while stirring constantly with a wooden spoon to prevent lumps. Reduce the heat to medium-low and continue stirring continuously until the roux develops a deep, chocolate brown color, about 15-20 minutes. Take care to avoid burning by stirring constantly and controlling the heat.
- Add the trinity & sauté: Once roux is chocolatey-brown, add the diced celery hearts, green bell pepper, and yellow onion to the pot. Sauté, stirring often, until the vegetables are translucent and golden, about 2 minutes. Add the chopped garlic and cook until fragrant, about 1 minute.
- Build the gumbo: Return the browned chicken and sausage (including any residual juices) to the pot. Add 1 teaspoon of gumbo filé powder, 1 teaspoon ground white pepper, 1 tablespoon Cajun seasoning, bay leaves, and hot sauce to your preference. Stir in the chopped collard greens and pour in 8 cups of chicken broth. Mix all ingredients until thoroughly combined.
- Simmer the gumbo: Adjust heat to medium and cover the pot leaving a slight crack for steam to escape. Let the gumbo simmer gently for 1 hour and 10 minutes, allowing flavors to meld and the greens to soften.
- Finish the gumbo: Remove the lid, stir the gumbo, taste and season with kosher salt and fresh ground black pepper as needed. Add the 2 cups of chopped okra and remaining 2 teaspoons of gumbo filé powder. Stir to combine, reduce heat to low, and simmer uncovered for an additional 15-20 minutes. Remove from heat and let the gumbo rest for a few minutes. Discard the bay leaves before serving.
- Serve: Ladle the gumbo into bowls and optionally add a scoop of cooked white rice on top. Garnish with sliced scallions and extra Louisiana-style hot sauce as desired. Enjoy your authentic and comforting Gumbo Greens with Chicken & Sausage!
Notes
- Use duck fat for a richer, authentic flavor, but vegetable oil works as a substitute.
- Making the roux requires constant attention and stirring to avoid burning.
- Gumbo filé powder adds a unique flavor and is traditional for thickening the gumbo at the end.
- Adjust hot sauce according to your spice tolerance.
- Collard greens provide a hearty leafy texture; you can substitute with mustard greens if desired.
- Serve over white rice for a traditional presentation, but it can be enjoyed on its own as well.
- Leftovers store well and flavors deepen after a day.
Keywords: gumbo, gumbo greens, chicken gumbo, andouille sausage gumbo, Cajun dish, Creole gumbo, collard greens gumbo, southern cuisine, Louisiana recipe
