This 1-pot, Gumbo Greens dish is supremely rich and flavorful and is like a warm hug made edible. It infuses two very distinct dishes (traditional gumbo & braised collard greens) in Southern cuisine and makes for one cohesive dish. What you’ll find here is gumbo-style collard greens along with chicken and andouille sausage. You’ll love the bold richness, deep flavor, and the extra comforting vibes going on here.

black hand holding side of bowl with gumbo greens

Happy month of November, fam! We’re keeping the delicious, comfy recipes rolling. This current season is all about cozy eats and all the things, and I love how timely this new recipe is. I had first heard of “gumbo greens” via social media. The combination of the two, yessir 🫡! I see y’all making your soups + stews galore…trust, you’ll wanna give this baddie a whirl!

gumbo greens in white scalloped bowl

Gumbo Greens 😍

This dish fuses traditional gumbo and braised collard greens into one sensational dish. You’ve got a deep, rich roux base with hearty chicken and andouille sausage combined with silky collard greens. It’s super flavorful, extra filling, and hits the soul just right…comfort food at its finest!

You’ll appreciate how everything comes together in 1-pot and it makes for one perfect meal to whip up for the family.

collard greens in sink

Collard Greens, Mmm

Ain’t enough time in the world to explain my love for collard greens to you. Seriously, my Southern Collard Greens are a family favorite. Now, I know it’s super tempting to grab one of those pre-shredded/chopped greens. However, I strongly encourage you to source a fresh bundle of collard greens for you to clean and break down yourself. I promise you it’s worth the extra effort…and your batch of gumbo greens will surely thank ya for it, mmhmm.

black hand washing collard greens in sink
black hand holding chopped collard greens

Cleaning collard greens + why you do so. Fresh collard greens are grown close to the ground and are often coated with some dirt and bugs. You clean the collard greens in advance to remove the impurities. I clean my greens by placing them into the sink filled with cool water along with a generous splash of apple cider vinegar and letting them soak for at least 20 minutes. Afterward, swish the greens, then drain the water. Then inspect the leaves for cleanliness and repeat as needed.

How to cut collards. You can cut your collards in multiple ways. Tear the leaf off the stem and use your hands to tear the leaf apart into bite-sized pieces. Alternatively, use a paring knife to cut out the stem and then chop the leaf into pieces. Boom, it’s so easy!

sautéed andouille sausage in pot
sautéed chicken in pot
blond roux in pot with wooden spoon
chocolate roux in pot with wooden spoon

How To Make Gumbo Greens:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Brown the chicken & sausage. The Maillard reaction, this builds BIG flavor!
  • Make the roux. Gumbo roux is a super foundational step. The roux is the base of gumbo and contributes to overall flavor and coloring.
  • Build the gumbo greens. After the roux comes together, everything else is added, and the gumbo just needs to simmer for all the ingredients to marry and become one.
gumbo greens in pot with ladle

I use duck fat to build my roux, and I highly recommend it. Duck fat has a super-rich flavor and much more complexity to it that contributes to the amplified savoriness of the finished gumbo. However, vegetable oil can be used as a substitute. Fats like bacon grease or plain lard are also great flavor builders for developing your roux.

gumbo greens in bowl with gold ladle

Gumbo is one of those deeply Southern, signature dishes that scream comfort. I love the addition of greens in this recipe because it adds more bite and another element of depth. The tender greens, hunks of chicken + andouille, okra rounds, and the succulent body of the broth here, WHEW. It’s all so very good, friends!

Whether you make a batch because it’s Sunday and you want something warm or are planning to entertain; this gumbo greens recipe will not disappoint 🙌🏾.

black hand holding spoon in bowl with gumbo greens

What To Serve With Gumbo Greens?:

Just like traditional gumbo, these gumbo greens need to be topped with a touch of cooked white rice for extra goodness you’ll enjoy. Additionally, this honey butter cornbread (or regular cornbread) on the side will match the vibes, too! A pop of fresh sliced scallions adds a lovely bit of freshness here as well.

closeup of gumbo greens and sliced scallions

Storing & Reheating Gumbo:

  1. Storing leftover gumbo & reheating: First, let the gumbo cool down to room temperature. Then place leftover gumbo into airtight containers. It will keep stored safely in the refrigerator for 4-5 days. >> Reheating gumbo from fridge: For best results, gently reheat gumbo on the stovetop over low heat, stirring often, until warmed through.
  2. Freezing leftover gumbo & reheating: First, let the gumbo cool down to room temperature. Then place leftover gumbo into airtight, freezer-safe containers. It will keep stored in the freezer for 3-4 months. >> Reheating gumbo from freezer: Let the gumbo thaw out overnight in the fridge. Then gently reheat gumbo on the stovetop over low heat, stirring often, until warmed through.
gumbo greens in white bowl

Talk about a comforting dish, this Gumbo Greens recipe is so unbelievably scrumptious. If you love soul food, this is it! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More delicious soul food:

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black hand holding side of bowl with gumbo greens

Gumbo Greens with Chicken & Sausage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Southern
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Description

This 1-pot, Gumbo Greens dish is supremely rich and flavorful and is like a warm hug made edible. It infuses two very distinct dishes (traditional gumbo & braised collard greens) in Southern cuisine and makes for one cohesive dish. What you’ll find here is gumbo-style collard greens along with chicken and andouille sausage. You’ll love the bold richness, deep flavor, and the extra comforting vibes going on here.

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 sub)
  • 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

  1. Brown the sausage & chicken. In a large heavy-bottomed dutch oven or stockpot over medium heat, add the oil. When the oil is hot and shimmering, gently swirl the pot around to evenly coat the bottom. Place the andouille sausage rounds into the pot. Sauté the sausage, stirring often, until golden brown and lightly crisp, about 3-4 minutes. Season the sausage with 1 tablespoon of Cajun seasoning, stirring well to combine. Then use a slotted utensil to transfer the browned sausage onto a clean plate/platter. Next, place the chicken pieces into the pot. Let the chicken cook until golden brown, about 4-5 minutes on each side or until cooked through. Season the chicken with 1 tablespoon of Cajun seasoning, stirring well to combine. Then use a slotted utensil to transfer the browned chicken onto the same vessel with the browned sausage, and tent the chicken/sausage with foil; set aside.
  2. Make the roux. In the same pot, add the duck fat (or vegetable oil) and increase the heat to medium-high. When the oil is nice and hot, with one hand, sprinkle in the flour just a little at a time, stirring continuously with a wooden utensil in the other hand to prevent any lumps. *This is where the bulk of the tedious work resides, the roux. Reduce the heat to medium-low. Continuously stir the roux until it takes on a deeply rich, chocolate color, about 15-20 minutes or until color is achieved. You’ve gotta babysit the pot, stirring constantly, so that the heat slowly builds in that nutty flavor without the bottom scorching and the roux burning. If that happens, your roux is no good, and you’ll have to toss it out and start again.
  3. Add the trinity & sauté. When the roux color is chocolatey-brown, add the diced celery, bell pepper, and onion. Sauté the mixture, stirring often, until translucent and golden, about 2 minutes. Then add the garlic and continue cooking along with the trinity until the garlic is fragrant, about 1 minute.
  4. Build the gumbo. Return the browned chicken and sausage to the pot along with any residual juices, 1 teaspoon filé powder, white pepper, 1 tablespoon Cajun seasoning, bay leaves, and hot sauce (to desired preference). Then add the chopped collard greens and chicken broth. Carefully stir all ingredients until combined.
  5. Simmer the gumbo. Adjust the heat to medium and cover the pot with a lid, leaving a slight crack. Let the gumbo simmer over medium heat for 1 hour and 10 minutes.
  6. Finish the gumbo. Uncover the pot and give the gumbo a good stir and taste test, adjust the gumbo with salt/pepper to desired taste. Then add the okra and 2 teaspoons filé powder, stirring well to fully combine. Reduce the heat to low and let simmer for 15-20 minutes. Then remove the pot from the heat and let the gumbo sit for a few minutes. Find and discard the bay leaves.
  7. Serve. Ladle the gumbo greens into individual serving bowls. Add a little helping of cooked rice right on top of the gumbo, and garnish with sliced scallions, if desired. Enjoy!

Notes

  1. Oil/fat alternatives for gumbo roux: I use duck fat here, but vegetable oil can be used as a substitute. Fats like bacon grease or plain lard are also great flavor builders for developing your roux.
  2. Gluten-free needs? Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  3. Please read blog post in its entirety for more tips + tricks.