Green Gumbo
If you think gumbo is all about seafood or sausage, let me introduce you to green gumbo—a bold, leafy twist on a Southern classic. This pot is bubbling over with juicy shrimp, smoky sausage, and a whole lot of greens. Your favorite gumbo just got a garden-fresh makeover, and it’s as fabulous as it sounds.
Don’t let all those greens fool you—this dish brings the rich, savory goodness you expect from a proper gumbo. We’re talking a velvety roux, the holy trinity (onion, bell pepper, and celery), and a Creole spice blend that packs a flavorful punch. And those greens soak up every bit of that savory broth, making each bite a delicious, hearty celebration.
Whether feeding a crowd or treating yourself, this recipe delivers layers of smoky, herby flavor with healthful, leafy goodness. Trust me, eating your greens has never been so delicious. 🤤
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Content… Is Green Gumbo Vegetarian? |
Isn’t Green Gumbo Vegetarian?
You probably already noticed that this particular green gumbo is not vegetarian. But one of the best things about gumbo is its versatility. You can make it with seafood, sausage, chicken, or a garden full of greens (hello, green gumbo!). This dish adapts to what you’ve got on hand while still delivering a soul-warming, delicious result.
And if you want a vegetarian gumbo, go for it! Simply replace meat stock with vegetable stock, leave out the meat, and add plenty of hearty vegetables like okra, corn, peas, and even beans, if you please.
How to Make Green Gumbo
- Shrimp – Season the shrimp with Creole seasoning, salt, and pepper. Heat a tablespoon of vegetable oil (or peanut oil) in a Dutch oven over medium heat, add the shrimp, saute for a minute or two, and remove from the pan. Set aside. (Photos 1-2)
- Sausage – Add smoked sausage, brown for 3-5 minutes, remove, and set aside with the shrimp. (Photo 3)
- Roux – Add the remaining oil, butter, and all-purpose flour to the pan and cook on medium heat, stirring continuously, for 10-15 minutes. A rich, dark roux should turn a chocolate brown.
- Holy Trinity – When the roux achieves the desired color, add the onion, garlic, thyme, green pepper, bay leaves, and celery, and cook for 8- 10 minutes, stirring frequently.
- Assemble – Follow with 6 cups of stock, bouillon powder, Creole seasoning, and smoked paprika, bring to a boil, and simmer for 15-20 minutes. Add the greens and continue cooking for another 10 minutes. Toss in the shrimp and sausage, and simmer for another 2 minutes. (Photos 4-7)
- Season – Stir in the gumbo file, green onions, and chopped parsley. Adjust the soup’s thickness and flavor with broth and salt. (Photo 8)
- Serve with a bowl of steaming rice. Enjoy!
Tips and Tricks
- Cook low and slow until deep brown (like chocolate). Stir constantly to avoid burning.
- Use homemade shrimp stock or a mix of shrimp and chicken stock for depth.
- Season before adding the shrimp and cook for just 2-3 minutes to prevent rubbery texture.
- Add at different stages for a richer taste. Adjust spice with cayenne or hot sauce.
- Use more stock if too thick; simmer longer if too thin. Gumbo file powder helps thicken.
- Collard greens are my usual choice, but mustard and turnip greens work. So do kale and spinach.
Make-Ahead and Leftovers
Gumbo is a beautiful make-ahead dish; just let it cool and refrigerate it in an airtight container for 3-5 days or freeze it for up to 3 months. Thaw frozen gumbo in the refrigerator overnight.
Reheat gumbo on the stovetop over medium until hot. If it seems a little too thick, add some shrimp or chicken broth until the consistency is how you like it.
What Goes With Green Gumbo
Serve green gumbo with some steamy garlic rice and a generous slice of cornbread! It goes great with homemade garlic bread, too. Another perfect side is Cajun fried corn on the cob.
More Cajun Classics to Try
By Imma
Green Gumbo
Ingredients
- 1-1½ pounds (450-700g) shrimp, peeled and deveined
- 1 teaspoon (4-5g) Creole seasoning
- salt and pepper to taste
- 2 tablespoons (30ml) canola oil, peanut oil, or any neutral-flavored cooking oil
- 8 ounces (225g) smoked sausage
- ¼ cup (56g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 1 medium onion, diced
- 2 teaspoons (10g) minced garlic
- 1 tablespoon (1g) minced thyme
- 1 medium green bell pepper, diced
- 2 bay leaves
- 2 stalks celery, chopped (about ¾ cup)
- 6 cups (1400ml) or more shrimp stock, chicken broth, or vegetable broth
- 4-5 cups (920-1120g) greens (collards, mustard, turnip, kale, etc.)
- 1 tablespoon (12g) Creole seasoning (I used salt-free)
- 1 tablespoon (12g) chicken bouillon powder or 1 cube
- ½ tablespoon (6g) smoked paprika
- 2 teaspoons (4g) gumbo file
- 2 green onions, chopped
- 2 tablespoons (7-8g) parsley, chopped
Instructions
- Season the shrimp with Creole seasoning, salt, and pepper. Heat a tablespoon of vegetable oil (or peanut oil) in a Dutch oven over medium heat, add the shrimp, saute for a minute or two, and remove from the pan. Set aside.
- Add smoked sausage, brown for 3-5 minutes, remove, and set aside with the shrimp.
- Add the remaining oil, butter, and flour to the pan, and cook on medium heat, stirring continuously, for 10-15 minutes or until it turns a rich dark brown color (like chocolate). Please don't leave the stove during this process because it burns quickly.
- When the roux achieves the desired color, add the onion, garlic, thyme, green pepper, bay leaves, and celery, and cook for 8-10 minutes, stirring frequently.
- Follow with 6 cups of stock, bouillon powder, Creole seasoning, and smoked paprika, bring to a boil, and simmer for 15-20 minutes. Add the greens and continue cooking for another 10 minutes. Toss in the shrimp and sausage, and simmer for another 2-3 minutes.
- Stir in the gumbo file, green onions, and chopped parsley. Adjust the soup's thickness and flavor with broth and salt.
- Serve with a bowl of steaming rice.
Tips & Notes:
- Stir the roux constantly while cooking low and slow until deep brown (like chocolate).
- Add a small ham hock for extra flavor.
- Season shrimp and add 2-3 minutes before the end to prevent them from overcooking and becoming rubbery.
- Add the spices at different stages for a richer taste.
- Add more stock if it’s too thick, and add a pinch more gumbo file if it’s too thin.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I like your take on green Gumbo. In Louisiana we call it green Gumbo when it has okra in it. I will definitely have to try your recipe. Thanks
You’re very welcome! That’s so interesting—I love learning about regional differences in gumbo! I hope you enjoy the recipe, and I’d love to hear how it turns out when you try it.
Have a great weekend .
What can I use in place of Gumbo File
It will still be delicious without it without gumbo file you can’t really replace the distinctive flavor of gumbo file . Do let me know how it works out. Thanks.
This recipe is an amazing way to make greens.