Serves 4 to 6


  • ⅓ cup canola oil
  • 8 ounces andouille sausage, sliced
  • ½ cup all-purpose flour
  • 2 celery ribs, finely chopped (about 1 cup)
  • 1 green bell pepper, finely chopped (about 1 cup)
  • 1 small onion, finely chopped (about 1¼ cups)
  • 4 garlic cloves, finely chopped
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 6 cups low-sodium chicken broth
  • 1 bunch collard greens (about 8 ounces), stems removed and leaves coarsely chopped
  • 2 tsp. Worcestershire sauce
  • 1 store-bought roast chicken, skin removed and meat torn into large pieces
  • 2 cups steamed rice, for serving
  • 2 scallions, thinly sliced, for garnish


    Active time: 45 minutes
    Total time: 1 hour 10 minutes

    In a Dutch oven or a large, heavy pot, heat oil over medium-high heat. Add sausage and cook, stirring frequently, until evenly browned, about 5 minutes. Using a slotted spoon, transfer sausage to a plate and set aside.

    Whisk flour into oil in pot. Reduce heat to medium and cook flour-oil mixture, whisking constantly, until mixture is very dark brown, about 10 minutes. Add celery, bell pepper and onion and cook, stirring frequently, until vegetables have started to soften, about 3 minutes. Add garlic, cayenne, thyme, garlic powder, onion powder, paprika, 2 tsp. salt and 1 tsp. black pepper and cook, stirring, 1 minute more.

    Add chicken broth, collard greens, Worcestershire sauce and reserved sausage and bring to a simmer. Reduce heat to low and simmer, uncovered, until greens are tender, about 30 minutes. Stir in chicken and any juices and simmer until chicken is warmed through and flavors have blended, about 5 minutes. Season to taste with salt and pepper.

    To serve, place rice into soup bowls and spoon gumbo over top. Sprinkle with scallions and serve.

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