Cajun Collards and Sausage Gumbo

Cajun Collards and Sausage Gumbo is a perfect recipe for our winter garden collards. We have a very good harvest of collards, they really love this cold weather. This recipe is a combination of fresh garden vegetable's, some sausage and Cajun seasonings to give it that kick. Then we add a good roux and broth giving us a great base for these awesome fresh from the garden collard greens. We are serving this very flavorful combination over rice, this is so delicious it will have you coming back for seconds.

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How To Make Cajun Collards and Sausage Gumbo

We started this recipe when we took a walk to our Winter Greens Garden, and gathered this wonderful batch of fresh collard greens. We stop by our garden shed to wash and trim the collard greens before we bring them into the kitchen.

I know most people use a knife to trim the collards at this point, however I find working with scissors easier for me to work with. I trim out the thick stem and spine, then I just cut the collard greens into a large chop. The cut collard greens are placed into a colander for a first washing. 

Next the collard greens go in for bath number two. Let the collard greens set in a large bowl covered with cold water for about an hour. This allow any extra dirt or grit a chance to lift off of the leaves. After this process, rinse really well and drain in the colander, then set aside.

Now we know this recipe is a low country Cajun dish, because we are starting with a rich roux. We stir the flour and oil mixture in the stew pot until the roux begins to brown.

After the roux has browned, add the onions, bell peppers, and celery then mix with the roux.

Next we mix the broth with the roux and vegetables. Then we let that mixture cook for a little bit.

We start to add a small amount of collard greens at a time. They will wilt pretty quick in the hot liquid.

Now it is time to add our flavorful Cajun seasons. Stir really well so that the season is equally distributed.

While we are cooking the collard greens, slice and brown the sausage. By this time my kitchen is smelling like my friends kitchen on the Bayo near New Orleans.

By this time the Gumbo has began to thicken and the flavors of the collard greens, onions, bell peppers, celery and the awesome seasons are really coming together.

I like to serve this amazing Gumbo on a bed of rice.

The Recipe

From the day we planted the collard greens to this moment, it has been so worth the wait. This is truly a garden to table dish that will keep your friends and family asking for seconds!

Thanks so much for stopping by the cottage to have a visit with us today. I always enjoy sharing our gardens and the harvest recipes with all of our friends. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen