Green Gumbo Recipe

Imagine a bubbling pot of rich, aromatic green gumbo wafting through your kitchen, inviting warmth and comfort with every stir.

This Creole classic is surprisingly easy to make, transforming simple, fresh greens and savory smoked sausage into a heartwarming bowl of delight.

As the ingredients meld together, the flavors deepen, creating a culinary experience that’s both satisfying and indulgent.

Let’s bring this comforting dish to life and savor its deliciousness together.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 set measuring cups
• 1 set measuring spoons

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 bunch collard greens, chopped
• 1 bunch turnip greens, chopped
• 1 bunch mustard greens, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound smoked sausage, sliced
• 2 cups cooked rice
• 1/4 cup green onions, sliced
• 1/4 cup fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Green Gumbo, follow this timeline:

1. Read the Recipe (5 minutes)
   • Take a few minutes to read through the entire recipe to guarantee you understand each step and have all the necessary ingredients and tools.
2. Prep Work (30 minutes)
   • 0:00-5:00 minutes: Gather all ingredients and tools (large pot, wooden spoon, knife, cutting board, measuring cups, measuring spoons).
   • 5:00-20:00 minutes: Chop the onion, bell pepper, celery, and garlic. Slice the smoked sausage. Chop the collard greens, turnip greens, mustard greens, green onions, and parsley.
   • 20:00-30:00 minutes: Measure out the vegetable oil, flour, chicken or vegetable broth, salt, black pepper, and cayenne pepper.
3. Cooking (1 hour 30 minutes)
   • 30:00-40:00 minutes: Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly, to make a roux. Continue to stir the roux until it turns a rich brown color.
   • 40:00-45:00 minutes: Add the chopped onion, bell pepper, and celery to the roux, cooking until softened.
   • 45:00-46:00 minutes: Stir in the garlic and cook for an additional minute.
   • 46:00-50:00 minutes: Slowly add the chicken or vegetable broth, stirring to combine.
   • 50:00-55:00 minutes: Add the chopped collard greens, turnip greens, and mustard greens to the pot. Season with salt, black pepper, and cayenne pepper. Add the smoked sausage slices.
   • 55:00-1:25:00: Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
   • 1:25:00-1:30:00: In the last 5 minutes of cooking, stir in the cooked rice.
4. Resting (10 minutes)
   • 1:30:00-1:40:00: Remove the gumbo from heat and let it rest for 10 minutes before serving.
5. Garnishing and Serving (5 minutes)
   • 1:40:00-1:45:00: Garnish each serving with sliced green onions and chopped parsley. Serve and enjoy!

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat the vegetable oil in a large pot over medium heat.

Gradually whisk in the flour, stirring constantly, to make a roux.

Continue to stir the roux until it turns a rich brown color, about 10-15 minutes.

Add chopped onion, bell pepper, and celery to the roux, cooking until softened.

Stir in the garlic and cook for an additional minute.

Slowly add the chicken or vegetable broth, stirring to combine.

Add the chopped collard greens, turnip greens, and mustard greens to the pot.

Season with salt, black pepper, and cayenne pepper.

Add the smoked sausage slices to the gumbo.

Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.

In the last 5 minutes of cooking, stir in the cooked rice.

Remove the gumbo from heat and let it rest for 10 minutes before serving.

Garnish each serving with sliced green onions and chopped parsley.

Serving Tips

• Crusty French Bread: Perfect for soaking up the flavorful broth and adding a crunchy texture.
• Cornbread: A sweet and savory accompaniment that complements the spices in the gumbo.
• Potato Salad: A classic Southern side that adds a creamy contrast to the dish.
• Coleslaw: Offers a revitalizing and crunchy balance to the warm and spicy gumbo.
• Pickled Okra: Adds a tangy and slightly spicy twist that pairs well with the rich flavors of the gumbo.

Storage

To store green gumbo, let it cool completely.

Then transfer to airtight containers.

Refrigerate for up to 3 days.

Alternatively, freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze green gumbo, cool it completely.

Then transfer to airtight containers.

Leave space for expansion.

Label with date and contents.

Freeze for up to 3 months.

Thaw overnight in the refrigerator.

Reheating

To reheat green gumbo, gently warm it on the stovetop over low heat.

Stir occasionally.

Add a splash of broth if needed to maintain moisture and prevent sticking.

Final Thoughts

Green gumbo is a delicious and hearty dish that can be easily customized to suit your preferences.

With its rich flavors and nutritious greens, it’s perfect for a satisfying meal.

Whether you stick to the traditional recipe or add your own twist, this Creole classic is sure to impress.

Enjoy experimenting with different ingredients and find the combination that you love the most.

Frequently Asked Questions

Can I Substitute the Smoked Sausage With a Vegetarian Option?

You can substitute smoked sausage with plant-based sausage or smoked tofu. Dice it, then add it in step 9. Make certain it’s evenly cooked and heated. You’ll maintain the dish’s heartiness while keeping it vegetarian-friendly.

What Can I Use Instead of All-Purpose Flour for the Roux?

You can replace all-purpose flour with gluten-free flour, almond flour, or chickpea flour for the roux. Use equal parts, whisk until smooth, and cook until brown. This maintains thickness while accommodating dietary preferences or restrictions.

How Spicy Is the Gumbo With the Cayenne Pepper?

The gumbo’s spice level is moderate with 1/2 teaspoon of cayenne pepper. If you prefer more heat, increase the cayenne. For milder flavor, reduce it. Adjust the seasoning to suit your taste preferences.

Are There Any Gluten-Free Alternatives for This Recipe?

To make it gluten-free, swap the all-purpose flour with a gluten-free flour blend. Use the same measurement. Whisk it into the oil to create the roux, ensuring the same rich brown color before proceeding.

Can I Use Frozen Greens Instead of Fresh Ones?

Yes, you can substitute frozen greens for fresh ones. Defrost them first, then drain excess water. Add them directly to the simmering pot in step 7. Adjust cooking time slightly to guarantee flavors meld well.

Green Gumbo

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Main

Cuisine Creole

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 set Measuring cups
• 1 set Measuring spoons

Ingredients

  

1x2x3x

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion chopped
• 1 bell pepper chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 6 cups chicken or vegetable broth
• 1 bunch collard greens chopped
• 1 bunch turnip greens chopped
• 1 bunch mustard greens chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound smoked sausage sliced
• 2 cups cooked rice
• 1/4 cup green onions sliced
• 1/4 cup fresh parsley chopped

Instructions

 

• Heat the vegetable oil in a large pot over medium heat.
• Gradually whisk in the flour, stirring constantly, to make a roux.
• Continue to stir the roux until it turns a rich brown color, about 10-15 minutes.
• Add chopped onion, bell pepper, and celery to the roux, cooking until softened.
• Stir in the garlic and cook for an additional minute.
• Slowly add the chicken or vegetable broth, stirring to combine.
• Add the chopped collard greens, turnip greens, and mustard greens to the pot.
• Season with salt, black pepper, and cayenne pepper.
• Add the smoked sausage slices to the gumbo.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
• In the last 5 minutes of cooking, stir in the cooked rice.
• Remove the gumbo from heat and let it rest for 10 minutes before serving.
• Garnish each serving with sliced green onions and chopped parsley.

Notes

Green gumbo is a versatile dish that can be adjusted to your taste by using different greens or adding other vegetables. If you prefer a thicker consistency, allow the gumbo to simmer longer. For added flavor, consider adding a splash of hot sauce or a squeeze of lemon juice before serving.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.