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Gumbo Collard Greens
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Gumbo Collard Greens

Gumbo collard greens is a slightly spicy soup with tons of fresh flavor from leafy, fresh collard greens. It is delicious alongside a slice of cornbread and can be enjoyed all throughout the year.
Course: Main Course, Soup
Keyword: Andouille sausage, bay leaves, bell pepper, cajun seasoning, canola oil, celery, celery salt, chicken, chicken broth, chicken stock, collard greens, fresh garlic, fresh thyme, garlic, garlic powder, green bell pepper, gumbo, minced garlic, olive oil, onion powder, parsley, red pepper flakes, vegetable oil, Worcestershire, yellow onion

Ingredients

  • 1 pound andouille sausage sliced into medallions
  • 1 cup oil canola, vegetable, olive or avocado
  • 1 cup flour
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 3 celery stalks diced
  • 8 to 10 cloves garlic minced
  • 10 to 12 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon celery salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • black pepper to taste
  • 3 large bunches collard greens stems removed and roughly chopped (wash it really well)
  • 2 pounds chicken cooked, deboned and shredded

Instructions

  • Heat a large Dutch oven or stockpot over medium heat, and add the andouille sausage.
  • Saute until the sausage is lightly browned on all sides, and remove it to a plate to the side.
  • Add the oil and flour to the Dutch oven, stirring constantly and breaking up any lumps, until the roux mixture is chocolate brown in color. (This may take anywhere from seven to 10 minutes.)
  • Add the onion, bell pepper, celery and garlic, and stir to coat the veggies in the roux you made.
  • Pour in the chicken broth, and stir, making sure to get any browned bits up from the bottom of the pot. Add in all of the seasonings, and continue stirring until everything is well combined.
  • Let the gumbo come to a boil, and then reduce the heat to a simmer.
  • Add the collard greens, a handful at a time, stirring to wilt it, until all of the greens are in the pot.
  • Add the sausage back in, along with the shredded chicken, and stir to combine. Once the meat is heated through, serve this alongside some fresh cornbread.
  • Store the leftovers in the fridge or freezer. (It’s better the next day.)