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collard green gumbo recipe

Collard Green Gumbo

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Course Main
Cuisine Creole
Servings 6 servings

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

For the best results, ensure you achieve the right consistency for the roux; it should be a smooth, golden brown paste that adds depth of flavor to the gumbo. Adjust the level of spice by varying the amount of cayenne and hot sauce to suit your preference. Using fresh ingredients will enhance the overall taste of the dish, and allowing the gumbo to rest before serving helps the flavors meld together beautifully.
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