7 Greens Gumbo With Chicken & Andouille Sausage Recipe

Prep

Dice the onion, bell pepper and celery; mince the garlic. Trim and slice the okra and green onions. Cut yams and sweet potatoes into 1/2" cubes. Rinse and drain canned white beans.

In a large heavy-bottomed pot or Dutch oven, heat butter and oil over medium heat until butter foams. Add diced onion, bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly, stirring so it doesn't burn.

Sprinkle the flour over the softened vegetables and stir constantly to form a roux. Cook the roux/vegetable mixture, stirring, for 4–6 minutes until it becomes a light brown and loses its raw flour taste. If it browns too fast, lower the heat.

Season the cut chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper. In a separate skillet over medium-high heat, sear the andouille slices 2–3 minutes per side until browned. Remove sausage and set aside.

In the same skillet, add the chicken pieces and sear quickly, 2–3 minutes just to color the exterior (they will finish cooking in the gumbo). Transfer the browned chicken and sausage to the pot with the roux and vegetables.

If using, deglaze the skillet with 1/4 cup dry white wine, scraping up browned bits; pour into the pot. Add the chicken stock and bay leaf to the pot. Stir to combine and bring to a gentle simmer.

Add the cubed yams and sweet potatoes. Simmer gently, partially covered, for 12–15 minutes until the root vegetables are just tender.

Add the sliced okra and drained white beans. Stir in paprika, dried thyme and cayenne. Continue to simmer 6–8 minutes to cook the okra and meld flavors. Taste and adjust seasoning with salt and pepper.

Add the collard greens, kale and spinach along with the white parts of the sliced green onions. Stir to wilt the greens; cook 3–4 minutes. Return the seared chicken and sausage to ensure everything is heated through and the chicken reaches 165°F (74°C). Remove and discard bay leaf.

Meanwhile, rinse the heirloom rice under cold water until water runs clear. In a small saucepan combine rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork.

Turn off heat under the gumbo. Stir in 1 tsp fresh lemon juice and, if using, 1/2 tsp filé powder. Adjust cayenne or hot sauce to taste. Let the gumbo rest 5 minutes to thicken slightly.

Serve the gumbo ladled over a bed of warm heirloom rice. Garnish with sliced green onion tops, chopped parsley and a drizzle of hot sauce if desired.