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
- 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.
*We used Conecuh.