Gumbo Collard Greens

Ever mixed gumbo & greens together? Me either, until now! This recipe is inspired by one of my good friends Ashley Renee, also known as Messy Eats Blog. It’s smoky, rich, full of seafood and tender greens. It’s the perfect Southern comfort mashup.

Gumbo and collard greens are two Southern staples that have been comforting families for generations, each with its own rich history and flavor.

Gumbo is a Louisiana classic, a slow-simmered stew known for its deep, bold flavor, smoky meats, seafood, and a thick, savory roux that brings everything together. Every pot of gumbo tells a story, and depending on who makes it, you’ll taste influences from Creole, Cajun, African, and Caribbean cooking all blended into one soulful dish.

Collard greens, on the other hand, are a true Southern comfort vegetable. They’re hearty, earthy, and perfectly tender when simmered low and slow.

Greens are usually cooked with smoked meats and savory seasonings, creating that signature pot liquor we all love to scoop up with cornbread.

So what happens when you mix the two? Pure magic. Gumbo Collard Greens takes the best parts of both dishes. It takes the smoky depth of gumbo and the slow-cooked tenderness of collard greens, and brings them together in one big, flavorful pot.

The greens soak up all the spices, smoked turkey, sausage, and seafood, while the gumbo base adds a silky, rich broth that transforms the collards into something completely new but still familiar. It’s cozy, comforting, and full of layers of flavor in every bite.

This recipe brings both traditions together in a way that feels nostalgic and creative at the same time. Whether you’re a gumbo lover, a greens lover, or both, this dish is the perfect blend of Southern soul and Louisiana spice, and trust me, once you taste it, you’ll wonder why you’ve never combined them before.

Ingredients

Fresh Collard greens – Collard greens are the heart of the dish. They slowly cook down into tender, silky greens that soak up all the gumbo flavors

Shrimp – Shrimp adds classic seafood sweetness and that signature gumbo touch. It cooks quickly, blending its natural flavor into the broth while giving the dish a tender, juicy bite.

Smoked andouille sausage – Andouille brings bold, smoky heat and a deep Cajun flavor. As it simmers, the sausage releases spicy oils that season the greens and enrich the broth with a  richness.

Chicken thighs – Chicken thighs add protein, but they also bring moisture and tenderness. Their natural juices melt into the broth, helping build a layered, meaty gumbo flavor.

Louisiana Cajun gumbo base – This gumbo base is the shortcut that gives the dish its classic rich flavor, Cajun spices, and a thick, stew-like consistency. It ties the whole pot together and gives the greens their gumbo identity.

Smoked turkey wings – Smoked turkey adds another layer of smokiness and savory depth. As the wings simmer, the meat softens and the bones release rich, smoky broth that elevates the flavor of both the gumbo and the greens.

Onion – Onion builds the aromatic foundation. It softens into the broth, adding sweetness, depth, and the classic flavor base every gumbo or pot of greens needs.

Chicken broth – Chicken broth acts as the cooking liquid that softens the collards, carries the gumbo flavors, and balances the richness from the meats. 

Hot sauce – Hot sauce adds tangy heat and brightens the dish. It cuts through the richness of the meats and enhances the Cajun personality without overwhelming the flavor.

Olive oil – Olive oil helps sauté the onion and chicken, adding richness and helping the seasonings bloom.

Apple cider vinegar – Apple cider vinegar balances the heaviness of the meats, tenderizes the collards, and brightens the entire pot so the flavors taste bold instead of heavy.

Chicken bouillon – Chicken bouillon reinforces the chicken flavor and enriches the pot without needing extra salt.

Garlic powder – Garlic powder adds a background savoriness. It blends smoothly into the broth and complements the Cajun flavors from the gumbo base and sausage.

Black pepper – Black pepper brings subtle heat and earthiness. It enhances the smoky meats, balances the hot sauce, and rounds out the overall seasoning.

Red chili pepper flakes – Red pepper flakes add pops of heat that slowly intensify as the greens simmer. They give the gumbo a little kick and help balance the richness of the sausage and turkey.

Snow crab legs (optional) – Snow crab elevates the dish into full seafood-gumbo territory. The crab adds delicate sweetness, rich flavor, and a luxurious touch that pairs perfectly with the shrimp and smoky broth.

How To Make Gumbo Collard Greens

1. Sear the Chicken

Heat 2 tbsp olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat.

Add the chicken thighs and sear for 2–4 minutes on each side until lightly browned. They do NOT need to be fully cooked. Remove and set aside.

2. Cook the Sausage

In the same pot, add the sliced andouille sausage. Cook for 4–6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside with the chicken.

3. Prepare the Roux Base

Reduce heat to medium. Add the Louisiana Cajun gumbo base mix directly into the pot.

Follow the instructions on the package, usually this means whisking in a bit of broth and stirring constantly until smooth and thickened.
Tip: Keep stirring so it doesn’t burn.

4. Build the Flavor

Once the roux has come together, add in the chopped onions and sauté for 2–3 minutes until softened. Then return the seared chicken, cooked sausage, and smoked turkey wings to the pot. Stir everything together well.

5. Season the Pot

Add chicken bouillon, garlic powder, black pepper, red chili flakes, hot sauce, and apple cider vinegar. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.

6. Simmer the Greens

Add the collard greens into the pot. They will shrink as they cook.

Reduce the heat to medium, cover partially with a lid, and simmer for 1 hour 45 minutes to 2 hours, or until the greens are tender and the flavors have combined.

7. Add Seafood

Stir in the shrimp and crab legs (if using). Let the pot continue to cook for 5–7 minutes until the shrimp are pink and fully cooked.

8. Finish and Enjoy!

Taste and adjust seasoning if needed. Add more hot sauce, black pepper, or bouillon depending on your preference. Serve hot with cornbread, rice, or by itself.

Serving Ideas

Serve Over White Rice

Spoon the gumbo collard greens over warm rice to soak up all that flavorful broth. The rice balances the spice and makes the dish even more comforting and filling.

Pair with Warm Cornbread

Sweet or savory cornbread is perfect for dipping into the gumbo-style juices. The crumbly texture adds a soft contrast to the tender greens and smoky meats.

Enjoy with White bread or Dinner Rolls

Soft rolls or sliced white bread help mop up the broth and make the meal feel extra cozy and traditional.

Storage and Reheating

How to Store

1. Refrigerator

Store leftover gumbo collard greens in an airtight container for up to 4 days. The flavors get even better as they sit.

2. Freezer

You can freeze leftovers for up to 3 months.
Just remove any crab legs or shrimp before freezing if you’re concerned about texture, as seafood can become rubbery.

Tips for Reheating

On the Stovetop:

• Warm the greens over medium-low heat until hot, adding a splash of broth or water if the liquid has reduced. Stir occasionally to keep everything evenly heated.
  

In the Microwave:

• Reheat in a microwave-safe bowl in 1-minute intervals, stirring between each round until heated through. Add a little broth if needed to loosen the consistency.