Collard Greens Cajun Gumbo

Why you’ll love this Collard Greens Cajun Gumbo

This isn’t your average gumbo recipe. The addition of collard greens gives this dish an extra layer of depth and nutrition while keeping that authentic Cajun flavor everyone loves.

• Rich and smoky flavor: thanks to the andouille sausage and slow-simmered roux.
• Packed with greens and protein: a perfect balance of comfort and nourishment.
• Feeds a crowd: this big batch recipe is made for sharing.
• Customizable heat: add as much (or as little) Cajun spice as your taste buds can handle.

Every spoonful bursts with layers of flavor, from the smoky sausage and spicy kick to the tender greens that soak up all that savory broth.

Ingredients needed to make Collard Greens Cajun Gumbo

• Collard greens: essential leafy green that balances the savory rich gumbo flavor.
• Veggies: celery, onion and bell pepper to add texture.
• Turkey: I used a turkey leg which is traditional in cooking collard greens.
• Sausage: smoked sausage for that rich and meaty gumbo.
• Chicken: lean protein to balance the fattiness of the sausage and richness of the roux.
• Broth: savory liquid base for the gumbo.
• Seasoning: a mix of cajun seasoning, paprika and crushed red pepper flakes to add heat and spice to the recipe.
• Oil: vegetable oil is a key ingredient in making the roux for the gumbo.
• Flour: an all purpose flour to mix with the oil in order to make roux.

Prepare the ingredients first

The longest part of making the Collard Greens Cajun Gumbo will be the roux which will require your full attention. Prepping all the ingredients ahead will make this cooking process smoother and less stressful.

Start by slicing and cleaning collard greens. Remove the steam from each leaf. Stack a few leaves on top of one another and roll them up. Slice the collard greens roll down the middle and then across to make smaller pieces.

Place the cut up greens into a large bowl and cover in water. Give them a good wash and drain into another bowl. Repeat this step 2 or 3 more times, until the water is clear.

The reason it’s important to clean collard greens is they tend to trap sand and dirt which will result in grittiness and be unpleasant to eat. Clean leaves ensure a smooth, tender and flavorful dish.

Next, dice a few celery sticks, an onion, a bell pepper and garlic cloves. Place in a bowl and set aside.

Finally, slice a smoked sausage into bite side pieces and cut up a large chicken breast. And that’s all the prep! Now we can get to the cooking.

Cook the protein

It’s time to start making the Collard Greens Cajun Gumbo. I used a large dutch oven for this cook. You want a pot that is large enough to cook the individual components and the full gumbo.

Preheat the dutch oven over a medium heat on the stove top and drop in the sausage first. Cook until both sides have some color, remove and set aside. Next, drop in the chicken, season with cajun seasoning, paprika, cayenne and red pepper flakes, and cook until done. Remove from the Dutch oven and set aside with the sausage.

How to make Gumbo Roux

A good gumbo always starts with a great roux — it’s the foundation of flavor and what gives Cajun and Creole dishes that deep, rich taste. Making roux takes a little patience, but once you get the hang of it, it’s easy and absolutely worth it.

To start, you’ll need equal parts fat and flour. Traditional recipes use oil, lard, or butter, but for gumbo, oil works best since it can handle the higher heat.

In the same dutch oven that you just cooked the protein in, add 1 cup of vegetable oil and slowly start to add the flour a little bit at time. Set the heat to medium and start whisking. Once incorporated, add more flour and whisk. Main thing to remember is to add the flour a little bit at a time and to constantly whisk.

As the roux cooks, it will change color. It starts pale and creamy, then gradually deepens from blonde to peanut butter brown, and finally to a dark, chocolate shade. The darker the roux, the richer and more intense your gumbo flavor will be. For a Cajun-style gumbo, aim for that dark brown color — it adds a smoky, nutty flavor that gives the dish its signature depth. This process will take 30-45 minutes.

Once your roux reaches the right color, immediately add your chopped onion, celery, and bell peppers (the classic “holy trinity” of Cajun cooking). The heat of the roux will help soften the vegetables and stop the cooking process before it burns. Cook the veggies for 5-7 minutes, and the garlic and cook for an additional 2-3 minutes until fragrant. Add the garlic last so it doesn’t burn.

Making roux might seem intimidating, but it’s truly a labor of love that sets Cajun cooking apart. Once you see that silky, dark roux come together, you’ll know you’re on your way to a pot full of bold Southern flavor.

Cook the Gumbo Broth

The hard part is done! See, that wasn’t so hard. These next few steps are super easy and will complete this recipe.

Add unsalted chicken broth to the roux, a smoked, cooked turkey leg, butter and apple cider vinegar to break up the heavy fat. I bought a frozen leg that I quickly defrosted. Season the broth with cajun seasoning, paprika and crushed red pepper flakes. These spices will add a little kick and savory flavor that is much needed.

Finally, add in the collard greens and press them down into the liquid. This is where our Southern twist comes in. The collard greens add texture, flavor, and a subtle bitterness that perfectly balances the spicy, smoky base. Cover the dutch oven and let them simmer slowly with the gumbo to soak in every ounce of flavor — the result is tender, flavorful greens that make this dish stand out from the rest.

After 2 hours of cooking, shred the meat off the turkey leg into the broth and discard the bone. Add in the seared smoked sausage and chicken and cook for another 30 minutes. And just like that, our collard green cajun style gumbo is done!

How to Serve Collard Greens Cajun Gumbo

Traditionally, gumbo is served over a scoop of white rice, and this one is no exception. The rice soaks up all that flavorful broth, turning every bite into pure Southern comfort. Garnish with chopped parsley and a few dashes of hot sauce over the top.

And don’t forget the sides — a slice of buttery cornbread takes this meal over the top.

Why this Gumbo Belongs in Your Recipe Rotation

Collard Greens Cajun Gumbo is the perfect blend of Southern soul and Cajun spice — hearty enough for chilly nights but bold enough for any season. It’s a one-pot wonder that brings people together and celebrates everything we love about home-cooked comfort food: slow simmered, deeply flavorful, and made with love.

Whether you’re from Louisiana, the Carolinas, or just love good food, this gumbo recipe deserves a spot in your kitchen lineup. It’s a taste of the South that’ll keep your family asking for seconds — and maybe even thirds.

Final Thoughts

A steaming bowl of Collard Greens Cajun Gumbo is more than a meal — it’s a story of Southern heritage, flavor, and community. From the smoky sausage to the tender collards, each bite is pure comfort with a kick. So grab your pot, turn up the heat, and let your kitchen fill with that unmistakable aroma of home-cooked love.

This is one recipe you’ll return to again and again — because once you’ve had gumbo with collard greens, there’s no going back.

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