Collards and Sausage Gumbo

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
  • 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
  1. 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.
  2. 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.
*We used Conecuh.



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