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Spicy Gumbo Greens with Sausage and Beans

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Roux

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Taste for salt, pepper, and heat. Add more hot sauce or cayenne if needed. Remove bay leaves before serving.