Picture a simmering pot of Collard Green Gumbo, where the smoky aroma of sausage mingles with the earthy scent of collard greens.
This Creole classic is delightfully simple to prepare, filling your kitchen with warmth and comfort.
As the roux transforms into a golden base, each ingredient joins the pot, creating a symphony of flavors.
Let’s bring this hearty and flavorful gumbo to life and savor its cozy embrace.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 ladle
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 pound smoked sausage, sliced
- 1 pound collard greens, chopped
- 2 cups cooked chicken, shredded
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon hot sauce
- 3 cups cooked rice
Cook & Prep Time
To efficiently manage your time when preparing Collard Green Gumbo, follow this timeline that incorporates prep work, cooking activities, and additional time for reading the recipe:
- Reading the Recipe: 10 minutes
- Start by thoroughly reading the entire recipe to familiarize yourself with the ingredients, steps, and equipment needed.
- Prep Work: 20 minutes
- Gather all your ingredients and equipment.
- Chop the onion, bell pepper, and celery.
- Mince the garlic.
- Slice the smoked sausage.
- Chop the collard greens.
- Shred the cooked chicken.
- Measure out spices and other ingredients as needed.
- Cooking Activities: 1 hour 30 minutes
- 0:00 – 0:05: Heat the vegetable oil in a large pot over medium heat.
- 0:05 – 0:15: Gradually whisk in the flour to make a roux, cooking until golden brown.
- 0:15 – 0:25: Add chopped onion, bell pepper, and celery to the roux; cook until softened.
- 0:25 – 0:26: Stir in minced garlic and cook for another minute.
- 0:26 – 0:30: Pour in chicken broth and bring to a simmer.
- 0:30 – 0:35: Add smoked sausage, collard greens, and chicken to the pot.
- 0:35 – 0:40: Stir in diced tomatoes, thyme, paprika, cayenne pepper, and bay leaves.
- 0:40 – 1:40: Season with salt, pepper, and hot sauce; cover and simmer for 1 hour.
- Resting Time: 15 minutes
- 1:40 – 1:55: Remove the bay leaves and let the gumbo rest for 15 minutes to allow the flavors to meld together.
- Serving:
- Serve the gumbo over 3 cups of cooked rice.
Using this timeline, you can efficiently manage your time and guarantee the Collard Green Gumbo is prepared and cooked to perfection.
Adjust the timeline as needed based on your cooking speed and familiarity with the recipe.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Gradually whisk in the flour to make a roux and cook until golden brown.
Add the onion, bell pepper, and celery to the roux and cook until softened.
Stir in the garlic and cook for another minute.
Pour in the chicken broth and bring to a simmer.
Add the smoked sausage, collard greens, and chicken to the pot.
Stir in the diced tomatoes, thyme, paprika, cayenne pepper, and bay leaves.
Season with salt, pepper, and hot sauce, then cover and simmer for 1 hour.
Remove the bay leaves and let the gumbo rest for 15 minutes.
Serve the gumbo over the cooked rice.
Serving Tips
- Cornbread: A classic Southern side that pairs perfectly with gumbo, adding a slightly sweet contrast to the savory flavors.
- French Bread: Crusty and warm, it’s ideal for soaking up the rich broth of the gumbo.
- Potato Salad: The creamy texture complements the spicy gumbo, offering a cooling effect.
- Coleslaw: Provides a revitalizing crunch and lightness that balances the hearty nature of the dish.
- Pickled Okra: Adds a tangy, briny element that enhances the gumbo’s complex flavors.
Storage
Store collard green gumbo in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months for ideal freshness.
Freezing
To freeze Collard Green Gumbo, cool it completely.
Then, transfer to airtight containers.
Leave space for expansion.
Label with the date.
Store for up to three months for ideal freshness.
Reheating
To reheat Collard Green Gumbo, gently warm it in a pot over low heat.
Stir occasionally. Avoid high heat to prevent scorching.
Add a splash of broth if it seems too thick.
Final Thoughts
Collard Green Gumbo is a hearty and flavorful dish that combines traditional Creole flavors with nutritious collard greens.
The process of creating a well-balanced gumbo requires patience and attention to detail, particularly when making the roux.
Achieving the perfect golden brown roux is vital, as it forms the base of the gumbo’s rich flavor.
Be sure to adjust the spice levels to your liking, making the dish as mild or as fiery as you prefer.
Using fresh ingredients will greatly enhance the dish’s taste, providing a fresher, more vibrant flavor profile.
Allowing the gumbo to rest before serving is essential, as it gives the flavors time to meld together, resulting in a more cohesive and delicious dish.
Serving the gumbo over cooked rice creates a satisfying meal that’s perfect for any occasion.
Enjoy the comforting and robust taste of this Collard Green Gumbo, a true reflection of Creole culinary tradition.
Frequently Asked Questions
Can I Substitute Collard Greens With Another Type of Leafy Green?
You can substitute collard greens with kale or Swiss chard. Make certain you adjust cooking time because they cook faster. Slice them thinly to match collard texture. This keeps your dish’s flavor and consistency intact. Enjoy your creation!
Is It Possible to Make This Gumbo Vegetarian or Vegan?
You can make this gumbo vegan by substituting smoked sausage and chicken with plant-based alternatives. Use vegetable broth instead of chicken broth. Ascertain the roux is made with oil, not butter, for a rich, plant-based flavor.
What Type of Sausage Works Best if Smoked Sausage Isn’t Available?
If smoked sausage isn’t available, use andouille or kielbasa for robust flavor. Slice the sausage uniformly for even cooking. Guarantee it’s browned well to enhance the gumbo’s depth. Balance seasoning to complement the sausage’s spice.
How Can I Thicken the Gumbo if It Turns Out Too Thin?
If your gumbo’s too thin, create a slurry with equal parts cornstarch and cold water. Gradually whisk it into the simmering gumbo until it thickens to your desired consistency. Stir constantly to avoid any lumps.
Can I Use a Different Grain Instead of Rice for Serving?
Absolutely, you can substitute rice with quinoa, farro, or barley. Cook them until al dente, ensuring they maintain their texture. Each grain provides a unique flavor and nutritional profile, enhancing your gumbo’s overall complexity.
Collard Green Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 pound smoked sausage sliced
- 1 pound collard greens chopped
- 2 cups cooked chicken shredded
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon hot sauce
- 3 cups cooked rice
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Gradually whisk in the flour to make a roux and cook until golden brown.
- Add the onion, bell pepper, and celery to the roux and cook until softened.
- Stir in the garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the smoked sausage, collard greens, and chicken to the pot.
- Stir in the diced tomatoes, thyme, paprika, cayenne pepper, and bay leaves.
- Season with salt, pepper, and hot sauce, then cover and simmer for 1 hour.
- Remove the bay leaves and let the gumbo rest for 15 minutes.
- Serve the gumbo over the cooked rice.
Notes
