A Bold, Hearty Gumbo That Brings the Greens and the Goodness
This isn’t your everyday pot of greens—this is gumbo greens. Packed with juicy shrimp, seared chicken, smoky andouille, and rich collards slow-cooked in a savory roux, this recipe is steeped in tradition and full of flavor. Serve it over fluffy white rice with a side of seasoned saltines, and you’ve got Southern comfort in its coziest, most delicious form.
Ingredients
Proteins & Produce:
- 1 lb boneless chicken breast and thigh meat
- 1 lb andouille sausage, sliced ½-inch thick
- 2 lbs jumbo shrimp, shelled, deveined, cleaned
- 3 lbs fresh collard greens, washed and chopped
- 1½ cups chopped onions
- 1 cup chopped celery
- 1 cup chopped red or green bell pepper
- 2 tablespoons minced garlic
- ½ cup chopped scallions
- 2 tablespoons chopped fresh parsley
Pantry & Seasonings:
- 2 tablespoons + ½ cup canola oil
- ½ cup all-purpose flour
- 2–3 tablespoons roasted chicken base (like Better Than Bouillon Roasted Chicken)
- 1 tablespoon gumbo filé powder
- Pinch of Cajun seasoning
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- Cooked long-grain white rice, for serving
- Seasoned saltine crackers, for garnish (optional but traditional!)
Step-by-Step Instructions
Step 1: Brown the Chicken and Sausage
- Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat.
- Season the chicken with salt and pepper, then sear for 4–5 minutes per side until golden brown. Remove and set aside.
- Add the andouille sausage to the pot and cook until browned. Remove and set aside.
Step 2: Make the Roux
- Add the remaining ½ cup oil and ½ cup flour to the pot.
- Cook over medium heat, stirring constantly, until the roux reaches a deep chocolate-brown color, about 20–25 minutes.
Step 3: Build the Flavor Base
- Stir in the onions, celery, and bell peppers, plus a pinch of salt. Cook for 4–5 minutes until softened.
- Add chicken base, garlic, gumbo filé, Cajun seasoning, bay leaves, and additional salt and pepper.
- Stir for 2–3 minutes, then add 8 cups water and whisk until fully incorporated.
- Bring to a boil, then reduce to medium-low and simmer uncovered for 1 hour, stirring occasionally. Add more water if needed.
Step 4: Add the Greens, Meats & Seafood
- Return the chicken and sausage to the pot.
- Add the collard greens, cover, and simmer for 2 hours.
- Add the shrimp and cook for an additional 10 minutes.
- Remove bay leaves before serving.
Step 5: Finish and Serve
- Plate with a scoop of long-grain white rice.
- Garnish with chopped parsley and scallions.
- Serve with a side of seasoned saltine crackers for a true Southern touch.
Pro Tips and Serving Suggestions
- For extra richness, use a seafood or shrimp stock in place of water.
- Add okra or smoked turkey for another Southern twist.
- This dish is even better the next day—the flavors deepen beautifully overnight.
- Freeze in batches for meal prep or Sunday dinners made easy.
About the Creator
Kardea is a celebrated Southern chef and Food Network host who brings Gullah-Geechee flavor, family recipes, and heartfelt storytelling to every dish she creates.
Follow kardeabrown on Instagram.
Kardea Brown-Smith | kardeabrown