Looking for a flavorful and hearty dish to warm you up on a chilly day? Look no further than this Green Gumbo with Smoked Sausage recipe! Packed with a variety of greens, succulent meats, and a rich, flavorful broth, this gumbo is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great flavors: The combination of smoked sausage, ham, and a variety of greens creates a depth of flavor that is truly satisfying.
- Quick prep time: While this recipe does require some simmering time, the prep work is minimal, making it a great option for a delicious weeknight meal.
- Perfect for meal prep: This gumbo reheats beautifully, making it a fantastic option for meal prepping and enjoying throughout the week.
Ingredient Notes:
- 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): The greens are the star of this dish, providing a range of textures and flavors. Feel free to mix and match based on what you have on hand.
- ½ pound cubed beef stew meat or pork shoulder: Adds richness and heartiness to the gumbo.
- ½ pound boneless skinless chicken thighs, cut into 1-inch pieces: Adds a protein boost and a different texture to the dish.
- Ounces smoked andouille sausage, cut into 1-inch-thick slices: The smoked sausage adds a smoky, spicy kick to the gumbo.
- ½ pound smoked ham, cubed: Adds a salty and savory element to the dish.
- Stalks celery, chopped
- White onion, diced
- Green bell pepper, deseeded and diced
- Green onions, both white and green parts, chopped
- Garlic, minced
- Tablespoon vegetable oil
- Tablespoons all-purpose flour
- Teaspoon cayenne pepper powder
- Teaspoon salt
- ½ teaspoon black pepper
- Bay leaves
- Tablespoon filé powder, plus more for topping if desired
- Approximately 5 cups water
Instructions:
- Thoroughly wash all the greens in cool water to remove grit and dirt. Set them aside to drain while preparing the gumbo base.
- Heat tablespoon of vegetable oil in a large pot over medium heat. Add the cubed beef and chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the meat is just browned.
- Add the sliced smoked andouille sausage and cubed smoked ham to the pot. Cook for another 5-7 minutes until lightly browned and the aromas are released.
- Stir in the chopped celery, diced onion, diced green bell pepper, and chopped green onions. Cook slowly for about 5 minutes until the vegetables softened and become translucent.
- Stir in the minced garlic and cook for 30 seconds to release flavor. Next, add the flour, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes, stirring continuously to develop a slightly thickened base. Do not add filé powder at this stage.
- Add about one-third of the washed and trimmed greens to the pot. Pour in enough water to just cover the greens. 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.
- Continue adding the remaining greens in handfuls, allowing each batch to wilt before adding more. Once all greens are incorporated and have wilted, stir to combine, then reduce the heat to maintain a gentle simmer.
- Add the bay leaves, cover the pot, and let simmer for 1 to 2 hours. Stir occasionally and check seasoning. The greens should be tender, and the gumbo flavors well developed.
- Remove from heat and stir in the filé powder to slightly thicken the gumbo and add its distinctive earthy flavor. Adjust seasoning as desired.
- Ladle the gumbo hot over freshly cooked white rice and enjoy.
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Servings: 6
Helpful Tips:
- Make sure to wash the greens thoroughly to remove any grit or dirt.
- Feel free to customize the meats in this gumbo based on your preferences.
- Adjust the level of cayenne pepper to suit your spice preference.
Expert Tips for the Best Results:
- For a richer flavor, use homemade chicken or beef broth instead of water.
- Consider adding a splash of vinegar or hot sauce at the end for a tangy kick.
- Let the gumbo sit for a few hours or overnight before serving to allow the flavors to meld.
Serving Suggestions:
This Green Gumbo with Smoked Sausage pairs perfectly with a side of fluffy white rice and a slice of cornbread. For a complete meal, serve with a side of coleslaw or a simple green salad.
Storage and Reheating Tips:
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain the best flavor and texture.
Frequently Asked Questions:
- Can I use frozen greens instead of fresh? Yes, frozen greens can be substituted for fresh in this recipe. Just be sure to thaw and drain them before adding to the gumbo.
- Can I make this gumbo in advance? Yes, this gumbo actually tastes better the next day as the flavors have had time to meld together.
- Can I freeze this gumbo? While you can freeze this gumbo, keep in mind that the texture of the greens may change slightly upon thawing. It is best enjoyed fresh or refrigerated for a few days.
Conclusion:
Warm, comforting, and full of flavor, this Green Gumbo with Smoked Sausage is a must-try recipe for any gumbo lover. Whether you’re looking for a cozy weeknight meal or a dish to impress guests, this gumbo is sure to hit the spot. Give it a try and let us know how it turns out!
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Green Gumbo with Smoked Sausage Recipe
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 10 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
This Green Gumbo with Smoked Sausage recipe is a hearty and flavorful dish that combines a variety of greens with smoked meats in a rich broth. It’s a perfect comfort food for any occasion.
Ingredients
Scale
- 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)
- 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
- 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
- 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
- Approximately 8 cups water
Instructions
- Prepare the greens: Wash and drain the greens.
- Brown the meats: Cook beef, chicken, sausage, and ham in a pot.
- Cook the vegetables: Add celery, onion, bell pepper, green onions, and garlic.
- Add seasonings: Stir in flour, cayenne, salt, and pepper.
- Wilt the greens: Add greens in batches with water.
- Simmer: Add bay leaves, cover, and simmer for 1-2 hours.
- Thicken and serve: Stir in filé powder, adjust seasoning, and serve over rice.
Notes
- You can adjust the spiciness by adding more or less cayenne pepper.
- Feel free to mix and match different greens based on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: Estimated 350 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg