Description
This Green Gumbo with Smoked Sausage Recipe is a hearty and flavorful southern dish combining various fresh greens, smoked sausages, and tender meats simmered in a rich, spicy broth thickened with filé powder. Perfect for a comforting meal that highlights Cajun and Creole influences with a nutritious twist.
Ingredients
Scale
Greens
- 16 cups chopped greens (collard greens, mustard greens, turnip greens, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacianto kale, flat-leaf parsley, Swiss chard)
Meat
- ½ pound cubed beef stew meat or pork shoulder
- ½ pound boneless skinless chicken thighs, cut into 1-inch pieces
- 14 ounces smoked andouille sausage, cut into 1-inch-thick slices
- ½ pound smoked ham, cubed
Vegetables and Aromatics
- 2 stalks celery, chopped
- 1 white onion, diced
- 1 green bell pepper, deseeded and diced
- 5 green onions, both white and green parts, chopped
- 3 cloves garlic, minced
Spices and Thickening
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1 teaspoon cayenne pepper powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 1 tablespoon filé powder, plus more for topping if desired
Liquids
- Approximately 8 cups water
Instructions
- Wash the Greens: Thoroughly wash all the chopped greens in cool water to remove any grit and dirt. Set them aside to drain while you prepare the gumbo base.
- Brown the Meats: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the cubed beef and chicken pieces. Cook for 5–6 minutes, stirring occasionally, until the meat is browned but not fully cooked through.
- Add Smoked Sausages and Ham: Add the sliced smoked andouille sausage and cubed smoked ham to the pot. Continue cooking for another 5–6 minutes until the sausages are lightly browned and the aromas are released.
- Sauté the Vegetables: Stir in the chopped celery, diced onion, diced green bell pepper, and chopped green onions. Cook slowly for about 10 minutes until the vegetables soften and become translucent.
- Add Garlic and Flour Mixture: Stir in the minced garlic and cook for about 30 seconds to release its flavor. Next, add the flour, cayenne pepper, salt, and black pepper. Cook for 2–3 minutes, stirring continuously to create a slightly thickened base. Do not add filé powder yet.
- Add Greens and Water: Add about one-third of the washed greens to the pot and pour in enough water to just cover them. Increase heat to high and bring to a boil. As the greens wilt and sink, gently push them down with a spoon into the liquid.
- Incorporate Remaining Greens: Continue adding the remaining greens in handfuls, allowing each batch to wilt before adding more. Once all the greens are incorporated and wilted, stir to combine, then reduce heat to maintain a gentle simmer.
- Simmer with Bay Leaves: Add the bay leaves, cover the pot, and let the gumbo simmer for 1 to 2 hours. Stir occasionally and check the seasoning. The greens should become tender and the flavors well-developed.
- Finish with Filé Powder: Remove the gumbo from heat and stir in the filé powder to slightly thicken the gumbo and add its distinctive earthy flavor. Adjust seasoning as needed.
- Serve: Ladle the gumbo hot over freshly cooked white rice and enjoy this comforting, flavorful dish.
Notes
- Be sure to wash greens thoroughly to remove any dirt or grit.
- Do not add filé powder until after cooking to avoid thickening the gumbo too much or causing a stringy texture.
- You can adjust the spiciness by varying the amount of cayenne pepper.
- If you prefer a thicker gumbo, add a bit more filé powder or flour during cooking.
- This gumbo freezes well; store in airtight containers and reheat gently.
- Using a mix of greens adds complexity and depth to the flavor profile.