Description
This comforting Southern-inspired Gumbo Greens with Cabbage recipe blends smoked sausage, greens, shrimp, and tender chicken in a flavorful tomato and spice-rich broth. Served over fluffy white rice with a side of cornbread, it's a wholesome dinner perfect for gathering around the table for a hearty, satisfying meal.
Ingredients
Meat and Seafood
- 1 lb smoked sausage, sliced
- 1 cup shredded chicken (optional)
- ½ lb shrimp, peeled & deveined
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 2 cups chopped collard greens
- 2 cups chopped cabbage
Liquids and Canned Goods
- 1 cup crushed tomatoes
- 4 cups chicken broth
Spices and Seasonings
- 1–2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ tsp thyme
- Salt to taste
- Optional: splash of hot sauce
Fats
- 2 tbsp oil or butter
Rice
- 1½ cups white rice
- 3 cups water or broth
- Pinch of salt
Additional
- 1 batch cornbread (store-bought or homemade)
Instructions
- Sauté Sausage: Heat oil or butter in a large pot or deep skillet over medium heat. Add the sliced smoked sausage and cook until browned and golden on all sides. Remove the sausage from the pot and set aside for later use.
- Build Base: In the same pot, add chopped onion, celery, and bell pepper. Sauté these vegetables until they become soft and translucent, about 5-7 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Greens: Stir in the chopped collard greens and cabbage. Cook, stirring occasionally, until the greens have wilted down and reduced in volume, approximately 5 minutes.
- Simmer Gumbo: Pour in the chicken broth and crushed tomatoes. Add Cajun seasoning, smoked paprika, black pepper, thyme, bay leaves, and salt to taste. Return the browned sausage and shredded chicken to the pot. Bring the mixture to a simmer and let it cook gently for 25-30 minutes to allow the flavors to meld.
- Add Shrimp: In the last 5 minutes of cooking, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and are just tender, about 4-5 minutes. Adjust seasoning and add a splash of hot sauce if desired for extra heat.
- Make Rice: Rinse the white rice under cold water until the water runs clear. In a separate pot, bring 3 cups of water or broth and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and cook until the rice is tender and all liquid is absorbed, about 15-20 minutes. Fluff with a fork and optionally mold into a heart shape for serving.
- Serve: Ladle the gumbo greens mixture into bowls. Top each serving with a scoop of the cooked white rice and a slice of cornbread on the side. Enjoy this comforting and flavorful Southern-inspired meal.
Notes
- For a spicier kick, adjust the amount of Cajun seasoning and add more hot sauce to taste.
- You can omit the chicken if you prefer a simpler sausage and shrimp gumbo.
- Make sure to rinse the rice thoroughly to avoid clumping and ensure fluffy grains.
- Using homemade cornbread adds a delightful touch but store-bought works well for convenience.
- Leftovers reheat well and the gumbo often tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern, Cajun
