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Gumbo Collard Greens - Image 2

Gumbo Collard Greens

A hearty and flavorful dish combining the soul of gumbo with nutritious collard greens. Perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb collard greens washed and chopped
  • 1/2 lb andouille sausage sliced
  • 1/2 lb shrimp peeled and deveined
  • 1 cup okra sliced
  • 1 large onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 tsp Cajun seasoning
  • 1/2 tsp thyme

Equipment

  • Large pot
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Start by making the roux. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux reaches a dark brown color, about 10-15 minutes.
  2. Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Pour in the chicken broth, stirring to combine with the roux and vegetables. Bring to a simmer.
  4. Add the sliced andouille sausage, chopped collard greens, and sliced okra to the pot. Stir in the Cajun seasoning and thyme. Simmer for 45 minutes, or until the collard greens are tender.
  5. Add the shrimp to the pot and cook until they turn pink, about 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with green onions if desired.

Notes

Chef's Tips:
• For a smokier flavor, consider using smoked sausage instead of andouille.
• Avoid overcooking the collard greens to prevent them from becoming mushy.
• Serve with cornbread for a complete Southern meal.
Food Safety:
• Ensure shrimp is cooked to an internal temperature of 145°F (63°C).
• Refrigerate leftovers within two hours and consume within 3-4 days.