Green Gumbo
This green gumbo recipe is a perfect southern comfort food. This is exactly what it sounds like. It's a traditional roux of oil and flour with the holy trinity (onions, celery and peppers) cooked down with some broth, sausage and an array of greens. This is the perfect spin on a typical gumbo recipe. If you love collards, mustards, or even turnips, this is a perfect way to cook them.
Equipment
- Large Pot or Dutch Oven
- Kitchen Knife
- Soup Ladle
- Spatula
Ingredients
- 2/3 cup Oil (I use vegetable oil)
- 2/3 cup Flour
- 1 Yellow Onion, Chopped
- 3 Celery Stalks, Chopped
- 1 Green Bell Pepper, Chopped
- 14 oz Smoked Sausage
- 32 oz Chicken Broth
- 3 Ham Hocks
- 1 tbsp Lemon Juice
- 4-5 cups Chopped Greens (You can use collards, turnips, mustards, whatever you'd like) I mainly used collards.
Seasonings
- 1 tsp Poultry Seasoning
- 1 tbsp Cajun Seasonings
- 3 tbsp Sugar
- 1 tbsp Pepper
- 1 tbsp Hot Sauce
Instructions
- In a large pot, add your oil and flour on low to medium heat. Stir constantly. This is your roux/base of your gumbo. It will come to be a copper penny color. This should take a while. It usually takes me about 20 minutes so be patient.
- Add in your chopped onion, celery, and bell pepper to the roux. It will give them a fluffy coating. Sauté for several minutes until they all become tender.
- Add in your sliced smoked sausage, and sauté for several minutes. Then, add in your broth and hocks, greens and seasonings. Cover and reduce heat to low.
- You'll need to let it all simmer for about an hour, stirring periodically. This will cook down your greens and make your hocks tender. Take out the hocks from the gumbo, pull all the meat off, then return it to the pot. Keep it on low.
- Serve over rice and with cornbread. Enjoy!
