Green Gumbo

If you think gumbo is all about seafood or sausage, let me introduce you to green gumbo—a bold, leafy twist on a Southern classic. This pot is bubbling over with juicy shrimp, smoky sausage, and a whole lot of greens. Your favorite gumbo just got a garden-fresh makeover, and it's as fabulous as it sounds.

Course dinner, Main Course

Cuisine Cajun, Southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 449kcal

Author Imma

Ingredients

1-1½ pounds (450-700g) shrimp, peeled and deveined
1 teaspoon (4-5g) Creole seasoning
salt and pepper to taste
2 tablespoons (30ml) canola oil, peanut oil, or any neutral-flavored cooking oil
8 ounces (225g) smoked sausage
¼ cup (56g) unsalted butter
¼ cup (30g) all-purpose flour
1 medium onion, diced
2 teaspoons (10g) minced garlic
1 tablespoon (1g) minced thyme
1 medium green bell pepper, diced
2 bay leaves
2 stalks celery, chopped (about ¾ cup)
6 cups (1400ml) or more shrimp stock, chicken broth, or vegetable broth
4-5 cups (920-1120g) greens (collards, mustard, turnip, kale, etc.)
1 tablespoon (12g) Creole seasoning (I used salt-free)
1 tablespoon (12g) chicken bouillon powder or 1 cube
½ tablespoon (6g) smoked paprika
2 teaspoons (4g) gumbo file
2 green onions, chopped
2 tablespoons (7-8g) parsley, chopped

Instructions

Season the shrimp with Creole seasoning, salt, and pepper. Heat a tablespoon of vegetable oil (or peanut oil) in a Dutch oven over medium heat, add the shrimp, saute for a minute or two, and remove from the pan. Set aside.
Add smoked sausage, brown for 3-5 minutes, remove, and set aside with the shrimp.
Add the remaining oil, butter, and flour to the pan, and cook on medium heat, stirring continuously, for 10-15 minutes or until it turns a rich dark brown color (like chocolate). Please don't leave the stove during this process because it burns quickly.
When the roux achieves the desired color, add the onion, garlic, thyme, green pepper, bay leaves, and celery, and cook for 8-10 minutes, stirring frequently.
Follow with 6 cups of stock, bouillon powder, Creole seasoning, and smoked paprika, bring to a boil, and simmer for 15-20 minutes. Add the greens and continue cooking for another 10 minutes. Toss in the shrimp and sausage, and simmer for another 2-3 minutes.
Stir in the gumbo file, green onions, and chopped parsley. Adjust the soup's thickness and flavor with broth and salt.
Serve with a bowl of steaming rice.

Notes

Stir the roux constantly while cooking low and slow until deep brown (like chocolate).
Add a small ham hock for extra flavor.
Season shrimp and add 2-3 minutes before the end to prevent them from overcooking and becoming rubbery.
Add the spices at different stages for a richer taste.
Add more stock if it's too thick, and add a pinch more gumbo file if it's too thin.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition