When it comes to hearty, soul-soothing food, gumbo is king—especially if you’ve got a thing for bold spices and rich southern history. This Spicy Gumbo Greens with Sausage and Beans recipe is my go-to when I want something warm, filling, and packed with layers of flavor. It’s got that signature Louisiana gumbo recipe authentic vibe, with a twist that brings greens front and center. The best part? It’s incredibly adaptable—you can go full-on meaty or lean toward a healthy gumbo recipe depending on your mood. Whether you’re looking to explore greens gumbo or crave something with a little smoky sausage and creamy beans, this dish has your back. Plus, it’s a fabulous way to use up that bunch of collards sitting in your fridge.
Spicy Gumbo Greens with Sausage and Beans
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American
Large Dutch oven or heavy-bottomed pot Essential for even heat and long simmering. A deep skillet with a lid can work in a pinch.
Wooden spoon Ideal for stirring the roux.
Sharp knife & cutting board For chopping greens and veggies efficiently.
Colander To rinse the beans and greens.
Measuring cups & spoons For accurate seasoning and roux proportions.
Greens & Veggies
- 1 large bunch of collard greens destemmed and chopped (about 6–7 cups packed)
- 1 cup mustard greens or kale optional, for extra depth
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 –2 cups sliced okra fresh or frozen
Protein & Beans
- 12 oz smoked andouille sausage sliced
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can cannellini or great northern beans, drained and rinsed
Base & Seasonings
- 1/4 cup neutral oil canola, vegetable, or avocado oil
- 1/4 cup all-purpose flour for the roux
- 4 cups low-sodium chicken broth or vegetable broth for a vegetarian gumbo
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust to heat preference
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 2 tsp hot sauce Crystal or Tabasco for that Louisiana kick
Optional Add-ins
- 1 cup cooked shredded chicken breast great if you're into chicken breast recipes
- 1/2 pound peeled and deveined shrimp adds a seafood edge for those who enjoy gumbo collard greens and shrimp
- 1/2 tsp file powder for thickening and authentic flavor
Make the Roux
In your Dutch oven, heat the oil over medium heat. Sprinkle in the flour, whisking constantly to avoid lumps. Cook this roux until it turns a deep peanut butter color—about 7–10 minutes. Don’t rush this step. It’s the flavor base and what separates a good gumbo from a great one.
Sauté the Holy Trinity
Once the roux is ready, stir in the onions, bell pepper, and celery. Cook for about 5 minutes, until softened and aromatic. Add the garlic, thyme, oregano, paprika, cayenne, and a bit of salt and pepper. Stir until fragrant—about 1 minute.
Add Sausage and Okra
Toss in the sliced andouille sausage and okra. Cook for 3–5 minutes to let the okra release its slime and the sausage begin to brown. If you're using shrimp or chicken breast, wait to add them later.
Simmer with Broth
Slowly pour in the chicken broth while stirring to combine. Toss in the bay leaves and bring the pot to a boil. Lower the heat to a simmer and cook uncovered for 15 minutes.
Add Greens and Beans
Stir in the chopped collard greens and any additional greens. They will seem like a lot at first but will wilt quickly. Add the beans and hot sauce. Simmer for another 20 minutes, until the greens are tender and the flavors have melded beautifully.
Optional Add-ins
If using cooked chicken breast or shrimp, add them in the final 5 minutes of cooking. Sprinkle in file powder at the very end if using, then remove from heat.
Taste and Adjust
Taste for salt, pepper, and heat. Add more hot sauce or cayenne if needed. Remove bay leaves before serving.
Pairings
This spicy gumbo greens recipe pairs wonderfully with a side of white rice or a hunk of skillet cornbread to soak up all that flavorful broth. For something a little fancier, try serving it with cheesy grits or buttered sweet potatoes. On the beverage side, a cold, crisp lager or iced tea with lemon works beautifully to counter the heat.
FAQs
1. Can I use ground beef instead of sausage?
Absolutely. If you’re hunting for creative ground beef recipes, brown 1 pound of lean ground beef before starting the roux, then set it aside and add it back with the broth. It adds a heartier, chili-like vibe.
2. What type of greens work best for gumbo?
Collard greens are the classic choice for a greens recipe soul food dish. But mustard greens, kale, turnip greens, and even spinach can be added for variety. For a traditional collard green gumbo or green gumbo, stick with collards and a touch of okra.
3. Is this gumbo spicy?
It has a nice kick, but you can adjust the heat easily by reducing the cayenne and hot sauce. For a mild version, skip the cayenne altogether and use a milder sausage.
4. Can I make this vegetarian or vegan?
Yes! Use vegetable broth, omit the sausage, and load up on beans and extra greens. It’s one of the easiest ways to turn this into a vegetarian gumbo or vegan-friendly collard green soup.
5. Do I need file powder?
File powder is traditional in Louisiana gumbo recipes—it adds thickness and a subtle earthy flavor. But it’s optional and not required for this easy gumbo recipe simple enough for weeknights.
