Smoky, hearty, and full of Southern comfort, this Sausage and Greens Gumbo puts a flavorful twist on a Louisiana classic. A rich, slow-cooked roux creates the base, while smoked sausage, tender Yukon gold potatoes, and vibrant collard greens make this dish both filling and satisfying. Seasoned with garlic, Worcestershire, and fresh green onion, every bowl delivers the depth and tradition of Creole cooking. Perfect for family dinners, chilly nights, or gatherings that call for comfort food, this gumbo is a must-try for anyone who loves bold Louisiana flavors.
Sausage and Greens Gumbo
Makes 8 to 10 servings
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 4 cups chicken broth, warmed
- 1 pound smoked sausage, sliced crosswise ¼ inch thick
- 2 green bell peppers, diced
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 1 pound diced Yukon gold potatoes, peeled if desired
- 1 pound chopped stemmed collard greens
- 1 cup sliced green onion
- 2 tablespoons Worcestershire sauce
- 3 dried bay leaves
- 2 teaspoons kosher salt
- Garnish: sliced green onion
Instructions
- In a Dutch oven or large deep cast-iron skillet, heat oil over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth. Reduce heat to low, and cook, stirring constantly with a flat-bladed spoon and scraping bottom of pot, until mixture resembles the color of milk chocolate, 30 to 40 minutes. (As roux darkens, become increasingly vigilant about stirring.)
- Gradually add warm broth to roux, whisking until combined and smooth. Cook, stirring occasionally, until thickened and bubbly, 7 to 10 minutes. Add sausage, bell peppers, yellow onion, celery, and garlic; increase heat to medium, and cook, stirring occasionally, until vegetables are softened, 10 to 15 minutes.
- Stir potatoes, greens, green onion, Worcestershire, bay leaves, and salt into vegetable mixture. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and potatoes and greens are tender, 45 minutes to 1 hour. Discard bay leaves. Garnish with green onion, if desired.
