Easy Gumbo Greens: Flavor-Packed One-Pot Dinner With Chicken & Shrimp
Gumbo Greens (Made With Love)
My late husband Michael once asked my brother Henry, “How is your mom such a good cook and your sister can’t cook at all?”
Henry laughed, “Why do you think she can’t?”
Michael responded, “She’s never cooked for me.”
Henry shrugged, “You’re a chef. I wouldn’t cook for you either.”
They laughed it off — the kind of laugh only brothers understand.
I always tell people I don’t cook, not because I can’t, but because I rarely enjoy cooking just for myself. Food, for me, is tied to family, connection, and love. Lately though, I’ve been pushing myself to try new dishes — from Jamaican oxtails to short ribs, and now these rich, deeply flavored Gumbo Greens.
This pot of Gumbo Greens is made with love, layered with flavor, and meant to be adapted. The measurements are suggested, the seasoning is up to your ancestors, and the flavor comes straight from the heart.
Why You’ll Love This Recipe
- One-pot comfort: Everything simmers together in a single pot for deep, soulful flavor and easy cleanup.
- Loaded with flavor: Creole seasoning, smoked turkey, sausage, shrimp, and tender greens give you a little bit of everything in each bite.
- Feeds a crowd: Perfect for Sunday dinner, holidays, or anytime you want a cozy, shareable meal.
Ingredients
These are the building blocks of flavor. Feel free to adjust quantities to taste.
- Creole seasoning
- Minced garlic
- Pink Himalayan sea salt
- Black pepper
- Scotch bonnet pepper sauce
- Oregano
- Bone broth (or your favorite broth)
- Flour
- Oil
- Chicken thighs
- Shrimp
- Chicken sausage
- Spicy chicken sausage
- Collard greens
- Celery
- Onion
- Smoked turkey wings
I recommend grabbing fresh produce from local markets and buying your meats from a neighborhood butcher for the best flavor.
Tools Needed
- Large pot (this is a one-pot dish!)
- Metal whisk (or wooden spoon if using non-stick)
- A few small bowls (about 8) for raw and cooked ingredients
- One large bowl for washing greens
- Measuring cup
- Cutting board and sharp knife
Note: Never put cooked meat or seafood back into the same bowl that held it raw. Keep separate “raw” and “cooked” bowls for safety.
Directions
-
Brown the sausage:
Lightly oil the bottom of your pot. Add the chicken sausage and spicy chicken sausage and cook just until they’re firm enough to slice. Remove them from the pot, slice into rounds, then return them to the pot to brown. When browned, remove and set aside in a “cooked” bowl. -
Season and cook the chicken:
Wash your cutting board and knife. Halve the chicken thighs and season them generously with Creole seasoning. Add them to the pot and cook thoroughly — thighs take a bit longer, so don’t rush this step. -
Prep the shrimp:
While the chicken cooks, season the shrimp with Creole seasoning and set aside in a clean bowl. -
Chop the veggies:
Wash your cutting board again. Rinse the celery, halve it lengthwise, then chop. Dice the onion. Set the celery and onion aside together. -
Prep and wash the greens:
Remove the collard greens from their stems. Stack the leaves, roll them up like a burrito, slice lengthwise, then chop crosswise into ribbons. Place them in a large bowl of water and CLEAN THEM well, swishing to release any grit. Drain and set aside. -
Finish the chicken and cook the shrimp:
Once the chicken thighs are fully cooked, remove them from the pot and add them to your cooked meat bowl. Add the seasoned shrimp to the pot and cook briefly — they only need a short time. Remove the shrimp as soon as they’re opaque and add them to the cooked meat bowl. -
Measure the roux ingredients:
Measure out 1 cup of oil and 1 cup of flour. This will be the base of your roux and all that deep, rich flavor. -
Make the roux:
Add the oil and flour to the pot. Using a metal whisk (or a wooden spoon if your pot is non-stick), whisk and stir over medium heat until the mixture turns a deep brown and thickens. Be patient and keep it moving so it doesn’t burn. -
Build the pot:
Slowly add about 48 oz of liquid — I like a mix of bone broth and water. Stir until smooth. Add the drained collard greens to the pot, then nestle in the smoked turkey wings. Add all the cooked meats and shrimp back on top. Cover the pot and let everything cook down for about 1 hour. -
Season from the soul:
After an hour, lift the lid and summon your ancestors. The top should look like a beautiful medley of greens and meats. Season generously with Creole seasoning, oregano, black pepper, scotch bonnet pepper sauce, and ONE shake of pink Himalayan sea salt (greens hold salt, so don’t overdo it). Stir gently to combine. -
Simmer and deepen the flavor:
Cover and cook for about another hour, or until the greens are tender and everything tastes like it’s been cooking all day. -
Serve:
Serve your Gumbo Greens over rice with a slice of cornbread. Taste for seasoning one more time before serving, and adjust if needed.
Tips & Substitutions
- Heat level: Use more or less scotch bonnet pepper sauce depending on how spicy you like things.
- Protein swaps: You can use smoked turkey legs, andouille sausage, or even omit shrimp if seafood isn’t your thing.
- Greens: Collard greens hold up beautifully, but you can mix in mustard or turnip greens if you like a different texture or flavor.
- Broth: Bone broth adds richness, but chicken broth or vegetable broth also work well.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezer: Gumbo Greens freeze well. Store in freezer-safe containers for up to 2–3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if needed. You can also reheat in the microwave in short intervals, stirring in between.
Frequently Asked Questions
Can I make this ahead of time?
Yes. In fact, like many good stews and gumbos, the flavor gets even better the next day as everything continues to meld together.
Can I make this less spicy?
Absolutely. Use a lighter hand with the scotch bonnet pepper sauce, and add more at the end to individual bowls if people want extra heat.
Can I make this without seafood?
Yes. You can leave out the shrimp and simply add more chicken or sausage, or keep it focused on the smoked turkey and greens.
What should I serve with Gumbo Greens?
White rice, cornbread, and maybe a simple side salad are all you really need. It also pairs beautifully with sweet tea or your favorite drink.
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- My favorite pot for Gumbo Greens
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Comment and let me know how your Gumbo Greens turned out!