Soulful Gumbo Greens Recipe (With Shrimp, Sausage & Smoked Turkey)

If you're searching for a deeply flavorful Southern-style gumbo greens recipe, this is it. With smoky turkey wings, spicy andouille sausage, and juicy shrimp, this dish blends the bold hearty flavors of gumbo with the down-home soul of stewed collard greens. Oh, and the best part? It all comes together in just 5 simple steps. Whether you're craving a cozy weeknight dinner or want to impress at Sunday supper, these gumbo-style greens are the kind of food that brings everyone to the table.

Why I Love This Recipe

This gumbo greens recipe comes straight from my cousin’s kitchen in Mobile, Alabama. She made it one summer when we visited for a family reunion, and the smell alone had neighbors knocking at the door. It’s got everything: rich roux, slow-simmered greens, layers of spice, and that deep Creole flavor you only get when you take your time.

I’ve made a few tweaks over the years—added shrimp, turned up the heat just a touch—but it still carries that same soul-warming energy that made me fall in love with it in the first place.

Ingredients You’ll Need

Each ingredient plays a role in building deep, smoky, and savory flavor.

Here’s what you’ll need to make gumbo greens from scratch:

• 1 lb collard greens, chopped and cleaned
• 1 large onion, diced
• 1½ celery stalks, diced
• ½ red bell pepper, diced
• ¾ green bell pepper, diced
• 2–3 garlic cloves, minced
• 6 oz spicy andouille sausage, sliced
• 1 lb smoked turkey wings
• ½ tablespoon Creole seafood seasoning
• 1 tablespoon Old Bay seasoning
• ⅛ teaspoon Cajun seasoning
• 1½ cups chicken broth
• ½ tablespoon paprika
• ½ cup all-purpose flour (for the roux)
• ½ cup butter or neutral oil
• 8 oz peeled and deveined shrimp

How to Make Gumbo Greens in 5 Steps

Again, just a handful of steps are all you have to follow to make some delicious and suthentic gumbo greens!

Step 1: Simmer the Smoked Turkey Wings

Place smoked turkey wings in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook for 1 to 1.5 hours, until the meat is tender and falling off the bone. Remove the meat, discard the bones, and reserve the broth.

Step 2: Make a Deep Brown Roux

In the same pot, heat the butter or oil over medium heat. Gradually whisk in the flour, stirring constantly for 8–10 minutes. Stop when the roux is deep brown, like peanut butter. This step adds richness and depth.

Step 3: Build the Flavor Base

To the roux, add diced onions, peppers, celery, and garlic. Cook for 5–7 minutes, until the vegetables soften and become fragrant.

Add the sausage and cook for another 5 minutes, until browned. Stir in all the seasonings and pour in the chicken broth.

Step 4: Add the Greens and Turkey

Return the shredded turkey to the pot along with its drippings. Add the collard greens in batches, letting each addition wilt slightly before adding more. Pour in the reserved broth and stir. Cover and simmer for 30 minutes on low.

Step 5: Finish with Shrimp

Stir in the shrimp and cook for 2–3 minutes, just until pink and firm. Taste and adjust the seasoning if needed. Serve hot with white rice or cornbread. It’s Southern comfort in a bowl.

What Makes This Dish “Gumbo Greens”?

“Gumbo greens” is a fusion of two Southern staples: seafood gumbo and stewed collard greens. The roux gives it a classic gumbo backbone, while the greens bring deep, earthy flavor. When combined, you get a soulful one-pot dish that's smoky, hearty, and bursting with spice. It's a tribute to both tradition and creativity in Southern cooking.

This version stands out because:

• It includes three proteins: shrimp, andouille, and smoked turkey
• It’s built on a rich, dark Creole-style roux
• It highlights collard greens as a central ingredient

Variations and Substitutions

Want to tweak the recipe? No problem—this dish is easy to customize.

• Greens: Swap collards for mustard greens, turnip greens, or kale
• Meat-Free: Use vegetable broth, skip the meat, and add smoked paprika for depth
• Spice Level: Add jalapeños or cayenne to heat things up
• Add Beans: Try black-eyed peas or red beans for extra heartiness

What to Serve with Gumbo Greens

These gumbo-style greens can be served as a main or a side. They're rich and savory, so pair them with something to balance the flavors.

• Steamed white or jasmine rice
• Buttermilk cornbread
• Fried okra or smothered potatoes
• Sweet tea or a cold lemonade

FAQ's About Gumbo Greens

Can I make gumbo greens ahead of time?

Yes, gumbo greens are actually better when made ahead. Like many Southern stews and braised dishes, the flavors continue to develop and deepen as they sit. Prepare the full recipe, allow it to cool, and store it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months—just reheat gently on the stovetop or microwave and stir well before serving.

What’s the best sausage for gumbo greens?

Smoked andouille sausage is the traditional and best choice for gumbo greens. It offers a bold, smoky flavor with a spicy kick that pairs beautifully with collard greens and the roux. If you can’t find andouille, opt for kielbasa or chorizo—just make sure the sausage is fully cooked or smoked before adding it to the pot. You want the fat and spices to render into the gumbo and enrich the broth.

Can I use frozen collard greens?

Absolutely. Frozen collard greens are a great time-saver and still deliver excellent flavor. Before adding them to the gumbo, be sure to thaw completely and drain off any excess liquid to avoid watering down the broth. You can use the same weight (1 lb) as fresh, but taste as you go—frozen greens can sometimes be more finely chopped and cook faster than fresh, so adjust the simmering time as needed.

Do I really need to make a roux?

Yes, the roux is non-negotiable if you want authentic gumbo flavor. It’s the foundation of the dish and gives the gumbo greens their deep, nutty, and slightly smoky base. A properly cooked roux thickens the broth and helps all the flavors cling to the greens, sausage, and shrimp. It’s what transforms this from just a pot of greens into a full-bodied gumbo-inspired dish. Take your time and stir constantly—this one step makes all the difference.

Are gumbo greens spicy?

This gumbo greens recipe has a medium level of heat, thanks to the andouille sausage, Creole seasoning, and a touch of Cajun spice. However, the spice is well-balanced by the richness of the turkey, sweetness from the bell peppers, and the earthy greens. If you like more heat, feel free to add extra Cajun seasoning, cayenne pepper, or a few dashes of hot sauce. For a milder version, choose a milder sausage and reduce the spice mix slightly.

My Final Thoughts

If you've never made gumbo greens before, you're in for a treat. It's bold, comforting, and packed with flavor in every bite. This recipe honors Southern tradition while adding a personal twist. Make a big pot—you'll be glad you did.

More Side Dish Recipes to Try Next

• Cajun crab balls
• Copycat Cava's pita chips
• Homemade Raising Cane's Texas toast
• Chicken egg rolls
• Cheddar and chive scones
• Crispy salmon nuggets