I keep coming back to this recipe because it’s rich in flavor but simple to make. The collard greens soak up all the goodness of the sausage and Cajun seasoning, creating deep, smoky layers of taste. It’s cozy enough for a chilly night and hearty enough to feed a crowd. I also like how versatile it is—I can add hot sauce, vinegar, or a bay leaf to tailor it to my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large bunch collard greens, cleaned and chopped
1 pound smoked sausage, sliced
1 large onion, chopped
1 medium bell pepper, diced
2 stalks celery, chopped
1 cup okra, sliced
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon black pepper
2 tablespoons olive oil
4 cups chicken broth
Salt, to taste
Directions
Preheat the pot: I heat a large pot or Dutch oven over medium heat until warm.
Sauté the base veggies: I add olive oil, then toss in the onion, bell pepper, and celery. I sauté them until they soften—about 5 minutes.
Add garlic and seasoning: I stir in the minced garlic and Cajun seasoning, letting it cook for another minute to bloom the flavors.
Brown the sausage: I add the sliced smoked sausage and cook until lightly browned, which adds extra smokiness to the dish.
Simmer with greens: I pour in the chicken broth and stir in the chopped collard greens, sliced okra, salt, and black pepper. Once everything’s combined, I lower the heat to a gentle simmer.
Let it cook: I simmer the pot uncovered for about 45 minutes, until the greens are tender and the broth is deeply flavorful.
Adjust and serve: Before serving, I taste and adjust the seasoning. Sometimes I add a splash of vinegar for brightness. I ladle it into bowls and serve hot.
Servings and Timing
This recipe serves 6.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Add seafood: I sometimes add shrimp or crab meat during the last 10 minutes for a seafood twist.
Spice it up: A few dashes of hot sauce or cayenne pepper add more heat.
Go meatless: I skip the sausage and use vegetable broth for a vegetarian option.
Beans and rice: I stir in cooked beans (like red beans) or serve it over white rice for a more filling dish.
Smoked turkey: Instead of sausage, smoked turkey wings or legs also infuse great flavor into the greens.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer: This freezes well—I cool it completely, then freeze in portions for up to 2 months. Reheating: I reheat gently in a saucepan over medium heat until hot, stirring occasionally. In the microwave, I use 30-second intervals and stir between rounds.
FAQs
Can I use frozen collard greens?
Yes, I often use frozen chopped collard greens when I’m short on time. They work well and save the prep time of washing and chopping.
What kind of sausage works best?
I like smoked sausage (like andouille) for its deep flavor, but kielbasa or turkey sausage also work great.
Can I make this dish in advance?
Absolutely. The flavors actually deepen after a day in the fridge. I just reheat and enjoy—it’s even better the next day.
What can I use instead of okra?
If I’m out of okra, I sometimes add chopped tomatoes or skip it altogether. It adds thickness, but the dish still works without it.
Is this gumbo spicy?
The spice level depends on the Cajun seasoning I use. Some blends are mild, others have heat. I adjust the pepper and seasoning to match my preference.
Conclusion
Cajun Gumbo Collard Greens is one of those soulful, deeply comforting dishes that feels like home in a bowl. I love the combination of smoky sausage, savory greens, and bold seasoning all simmered together in a rich broth. It’s easy to make, filling, and incredibly flavorful—whether I serve it at a casual family dinner or bring it to a potluck. If comfort food is what I’m craving, this is the recipe I turn to.
Smoky sausage, tender greens, and bold Cajun spices come together in this hearty Southern-inspired gumbo—comfort food at its finest.
Ingredients
1 large bunch collard greens, cleaned and chopped
1 lb smoked sausage, sliced
1 large onion, chopped
1 medium bell pepper, diced
2 stalks celery, chopped
1 cup okra, sliced
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp black pepper
2 tbsp olive oil
4 cups chicken broth
Salt, to taste
Optional: splash of vinegar or hot sauce for serving
Instructions
Preheat Cooking Vessel:
Heat a large pot or Dutch oven over medium heat.
Sauté the Veggies:
Add olive oil, then sauté onion, celery, and bell pepper until softened (about 5 minutes). Add garlic and Cajun seasoning, stirring to combine.
Brown the Sausage:
Stir in sliced sausage and cook until lightly browned to release smoky flavor.
Build the Gumbo:
Add chicken broth, collard greens, okra, black pepper, and salt. Stir well to combine.
Simmer:
Reduce heat to low. Cover and simmer for 45 minutes, until greens are tender and flavors are well developed.
Finish and Serve:
Adjust seasoning as needed. Add a splash of vinegar or hot sauce if desired.
Serve hot with rice or cornbread.
Notes
Let rest for a few minutes before serving to allow flavors to settle.
Add a bay leaf during simmering for extra depth.
Easily double for larger gatherings or make ahead for meal prep.
