Green Gumbo with Smoked Sausage (Printable Version)

Tender greens and smoked sausage simmered with meat in a rich savory broth. #comfortfood #greens #southerncuisine

# Ingredients:

→ Greens

01 - 16 cups mixed chopped greens (collard greens, mustard greens, turnip greens, kale, spinach, cabbage, romaine, beet greens, carrot tops, dandelion greens, arugula, lacinato kale, flat-leaf parsley, Swiss chard)

→ Meats

02 - 8 ounces beef stew meat or pork shoulder, cut into cubes
03 - 8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
04 - 14 ounces smoked andouille sausage, sliced into 1-inch pieces
05 - 8 ounces smoked ham, cubed

→ Aromatics and Vegetables

06 - 2 stalks celery, chopped
07 - 1 white onion, diced
08 - 1 green bell pepper, deseeded and diced
09 - 5 green onions, both white and green parts, chopped
10 - 3 cloves garlic, minced

→ Roux and Seasonings

11 - 1 tablespoon vegetable oil
12 - 3 tablespoons all-purpose flour
13 - 1 teaspoon cayenne pepper powder
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 2 bay leaves
17 - 1 tablespoon filé powder, plus additional for serving if desired

→ Liquids

18 - 8 cups water, approximately

# Steps:

01 - Thoroughly wash and drain all chopped greens, removing any tough stems or damaged leaves.
02 - In a large heavy-bottomed stockpot over medium-high heat, brown beef stew meat or pork shoulder, chicken thighs, sliced andouille sausage, and smoked ham until well-browned on all sides.
03 - Add chopped celery, diced white onion, green bell pepper, green onions, and minced garlic to the pot. Sauté until the vegetables are softened and aromatic, about 5 minutes.
04 - Push vegetables and meats to the sides of the pot, add vegetable oil and stir in the all-purpose flour. Cook, stirring constantly, until a light golden roux forms. Blend roux with meats and vegetables, then stir in cayenne pepper powder, salt, and black pepper.
05 - Add the prepared greens to the pot in batches, allowing each addition to wilt slightly before adding more. Pour in approximately 8 cups of water to cover the mixture.
06 - Add bay leaves, cover with a lid, and simmer gently over low heat for 60 to 120 minutes, stirring occasionally, until the greens are tender and the flavors have melded.
07 - Discard bay leaves. Stir in filé powder and adjust salt or cayenne to taste, if needed. Ladle into bowls and optionally sprinkle with extra filé powder. Serve hot, accompanied by cooked white rice if desired.

# Notes:

01 - Adjust the level of cayenne pepper to suit your desired spiciness. The greens can be varied based on seasonal availability or personal preference.

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