Gumbo z’herbes is a meatless gumbo traditionally served during Lent in Louisiana. We added smoked sausage for flavor, but feel free to leave it out for a meatless option.
Collards and Sausage Gumbo
Ingredients
- ½ cup canola oil
- 1 cup all-purpose flour
- 2 cups chopped yellow onion
- 1 green bell pepper, seeded and diced
- 1 cup chopped celery
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 tablespoon Cajun seasoning
- 1 tablespoon hot sauce
- ½ teaspoon ground black pepper
- 2 pounds collard greens, cleaned and finely chopped
- 1 pound smoked sausage,* cut into ½-inch pieces
- Hot cooked rice, to serve
- Garnish: hot sauce
Instructions
- In a large Dutch oven, heat oil over medium heat. Whisk in flour; cook, stirring frequently, until caramel colored, about 7 minutes. Add onion, bell pepper, celery, and garlic; cook until vegetables are tender, about 8 minutes. Add broth, 2 cups water, bay leaves, salt, Cajun seasoning, hot sauce, and pepper; bring to a boil. Working in batches, add collard greens; cover and cook, stirring occasionally, until greens are tender, about 1 hour.
- In a large skillet, brown sausage over high heat, about 4 minutes. Let drain on paper towels. Add to soup during last 15 minutes of cooking. Discard bay leaves before serving. Serve over hot cooked rice. Garnish with hot sauce, if desired.
Notes
*We used Conecuh.
