This Gumbo Greens recipe is like a cozy, spicy hug in a bowl, mixing up tender greens, smoked turkey, and zesty sausage with a splash of shrimp for a simple, belly-filling feast. It’s an easy, down-home dish that brings big flavor and a touch of Southern charm to your table.

Table of Contents

1. Instructions On How To Make Gumbo Greens
2. Tips and Tricks for the Best Gumbo Greens EVER
3. How To Reheat Leftover Gumbo
4. Check out my video tutorial , and print the recipe below
5. Gumbo Greens Recipe

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If you’re craving something hearty, spicy, and full of history, you’ve got to try this classic Southern Gumbo Greens recipe. Gumbo has been warming bellies and hearts for generations, and it’s a staple in Southern kitchens. This dish has roots that go deep, with a history as rich as its flavor. It started off in Louisiana, where different cultures like African, French, and Native American all stirred their traditions into the pot. This recipe gives a big nod to all of them, especially with the collard greens, which are a big favorite in African-American communities.

Our Gumbo Greens dish is a full meal with layers of flavor: smoked turkey for a woody taste, sausage that packs a little heat, and shrimp for a sweet, seafood twist. We’re bringing the garden and the bayou together in your bowl. And, y’all, it’s as comforting as a hug from your grandma on a Sunday afternoon.

Ingredients Needed For This Gumbo Greens Recipe:

• Collard Greens: The base of your gumbo, hearty and full of green goodness.
• Vegetable Oil & All-Purpose Flour: For the roux, which thickens and flavors your stew.
• Onion, Bell Pepper, & Celery: The “holy trinity” that starts off any good gumbo.
• Minced Garlic: Adds a necessary kick to the mix.
• Smoked Turkey Tails (or Wings/Legs): For a deep, smoky essence.
• Chicken Broth: The liquid gold that’ll hold all your flavors.
• Smoked Hot Louisiana Sausage (or Andouille): Brings the heat and meat to your pot.
• Rosamae Seasoning Salt: Your go-to for that seasoned taste.
• Creole Seasoning: A blend of spices that’ll add a Southern zing.
• Crushed Red Pepper: A spicy little addition for those who like it hot.
• Large Shrimp: Adds a bit of seafood luxury to your gumbo.
• Gumbo File Powder: The final touch for thickening and extra flavor.

Instructions On How To Make Gumbo Greens

• Make the Roux: In a large pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring continuously until the roux turns a rich brown color, roughly about 15-20 minutes.
• Vegetables In: Add 1 chopped large onion, 1 chopped bell pepper, and 3 chopped celery stalks to the roux. Cook them until they soften, around 5 minutes. Sprinkle in 1 tablespoon of minced garlic and let the aroma fill the air for about a minute.
• Seasoning Time: Stir in the smoked turkey tails. Then, pour in 48 ounces of chicken broth and bring the mixture to a simmer. Let’s jazz it up with 2 tablespoons of Rosamae Seasoning salt, 2 teaspoons of Creole seasoning, and 1 teaspoon of crushed red pepper for that lovely warmth.
• Simmer and Sausage: Reduce the heat to low and simmer the gumbo base for about 1 hour. As it simmers and the flavors get to know each other, add 1 pound of sliced smoked hot Louisiana sausage to the pot.
• Greens and Shrimp: After the base has had time to simmer, add 3 pounds of frozen collard greens and let them cook until they’re as tender as you like, about 45 minutes to an hour. In the last 10 minutes of cooking, toss in 1 pound of peeled and deveined shrimp. They’ll cook up quick and soak in all the gumbo goodness.
• Thicken it Up: Lastly, sprinkle in 2-3 teaspoons of gumbo file powder, stirring well to combine. This will thicken the gumbo and add that unmistakable flavor.
• Ready to Serve: Once everything is heated through and the flavors are melded perfectly, your Gumbo Greens with Smoked Turkey and Shrimp is ready to be dished out. Serve it hot and watch it disappear, Cousin!

Tips and Tricks for the Best Gumbo Greens EVER

1. Roux Is The Foundation: Take your time with the roux; it’s the backbone of your gumbo. You want it the color of a penny and smelling like toasted heaven. Stir consistently to avoid burning. If it burns, honey, you gotta start over, because burnt roux won’t do!
2. Holy Trinity, Holy Flavor: The “holy trinity” of onion, bell pepper, and celery is where that down-home flavor starts. Dice ’em up small and even, so they cook at the same rate and infuse that broth real good.
3. Low and Slow Is the Tempo: When you add those smoked meats and broth, keep that flame low. A slow simmer lets the flavors meld together like a sweet melody. Rushing is a no-no – you can’t hurry love or gumbo.
4. Season, Taste, Repeat: With your seasonings, start with less – because you know you can always add, but you can’t take away. And taste as you go! Your palate should be the guide to that perfect flavor profile.
5. Freshness Counts: Use fresh collards if you can get your hands on ’em. If they’re fresh from the garden, wash ’em well to get rid of any grit, because nobody wants a side of sand with their gumbo.
6. Shrimp Timing: Add your shrimp at the end, so they don’t turn into little rubbery disappointments. You want them sweet and tender.
7. Gumbo File Power: Sprinkle gumbo file after you kill the heat. It thickens and adds earthiness, but if you add it too early or boil it, it can turn stringy, and we’re not making cheese here!
8. Let It Sit: Gumbo’s like revenge – best served cold. Well, not actually cold, but let it sit a bit before serving. Those flavors get even better when they’ve had a moment to settle down and blend.
9. Side Dishes Matter: Serve with a scoop of white rice, some cornbread, or even potato salad. Yes, potato salad – don’t knock it till you try it!
10. Enjoy the Process: Put on some music, dance around the kitchen, and put some love into that pot. Food made with joy always tastes better.

How To Reheat Leftover Gumbo

1. Thaw It Out: If your gumbo’s been in the deep freeze, move it to the fridge the night before you want to eat it, so it can thaw out gently.
2. Stovetop Simmer: For both refrigerated and thawed gumbo, the stovetop is your best bet. Pour it into a pot and warm it on a medium-low heat. Stir it occasionally, so it doesn’t stick or burn, until it’s heated all the way through. If it’s a bit thick, add a splash of broth or water to loosen it up.
3. Microwave: If you’re in a hurry, the microwave can be your friend. Use a microwave-safe container, cover it with a lid or some vented plastic wrap to avoid splatters, and heat it on high in two-minute bursts until it’s hot enough for your liking.
4. Avoid Boiling: When you reheat, try not to let it boil, because it can break down those delicate shrimp and make the veggies mushy. A gentle heat will bring it back to life just right.
5. Check the Taste: Sometimes spices and seasonings lose their oomph in the fridge or freezer. Give it a taste and adjust the seasonings if needed.

Check out my video tutorial , and print the recipe below

Gumbo Greens Recipe

This hearty Gumbo Greens dish combines the comfort of collards with the smoky taste of turkey and a hint of heat from sausage, topped with juicy shrimp for a straightforward, satisfying meal. It's a straightforward recipe that delivers a burst of Southern hospitality right to your dinner plate.

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Prep Time 1 hour hour

Total Time 3 hours hours

Servings 10 serving

Ingredients

• 3 pounds frozen collard greens
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion chopped
• 1 bell pepper chopped
• 3 celery stalks chopped
• 1 tablespoon minced garlic
• 1 pound smoked turkey tails wings or legs are good, too
• 48 ounces chicken broth
• 1 pound smoked hot Louisiana sausage sliced (andouille’s great as well)
• 2 tablespoons Rosamae Seasoning salt
• 2 teaspoons Creole seasoning
• 1 teaspoon crushed red pepper
• 1 pound large shrimp peeled and deveined
• 2-3 teaspoons gumbo file powder

Instructions

• Boil the smoked turkey in about 8 cups of water for about 45 minutes. Once done reserve about 4-6 cups of the liquid
• In a large pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring continuously until the roux turns a rich brown color, roughly about 15-20 minutes.
• Add 1 chopped large onion, 1 chopped bell pepper, and 3 chopped celery stalks to the roux. Cook them until they soften, around 5 minutes. Sprinkle in 1 tablespoon of minced garlic and let the aroma fill the air for about a minute.
• Stir in the smoked turkey tails. Then, pour in the reserved liquid from the smoked turkey, and 48 ounces of chicken broth and bring the mixture to a simmer. Let's jazz it up with 2 tablespoons of Rosamae Seasoning salt, 2 teaspoons of Creole seasoning, and 1 teaspoon of crushed red pepper for that lovely warmth.
• Reduce the heat to low and simmer the gumbo base for about 1 hour. As it simmers and the flavors get to know each other, add 1 pound of sliced smoked hot Louisiana sausage to the pot.
• After the base has had time to simmer, add 3 pounds of frozen collard greens and let them cook until they’re as tender as you like, about 45 minutes to an hour. In the last 10 minutes of cooking, toss in 1 pound of peeled and deveined shrimp. They’ll cook up quick and soak in all the gumbo goodness.
• Lastly, sprinkle in 2-3 teaspoons of gumbo file powder, stirring well to combine. This will thicken the gumbo and add that unmistakable flavor.
• Once everything is heated through and the flavors are melded perfectly, your Gumbo Greens with Smoked Turkey and Shrimp is ready to be dished out. Serve it hot and watch it disappear, Cousin!

Notes

The frozen vegetables that I used in the video were equivalent to the fresh ingredients used in this recipe.

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