Instructions:
1. **Prep the Ingredients:**
– Wash and chop the collard greens and cabbage.
– Dice the onion, celery, and bell pepper. Mince the garlic.
2. **Cook the Sausage and Shrimp (Optional):**
– In a large pot, heat the vegetable oil over medium heat.
– Add the sliced Andouille sausage and cook until browned. Remove the sausage and set aside.
– Add the shrimp to the pot and cook until pink and cooked through. Remove the shrimp and set aside.
3. **Sauté the Vegetables:**
– In the same pot, add the onion, celery, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are soft.
– Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. **Add the Greens and Cabbage:**
– Add the chopped collard greens and cabbage to the pot. Stir to combine with the other vegetables.
5. **Season the Gumbo:**
– Add the smoked paprika, thyme, oregano, cayenne pepper (if using), salt, and pepper to the pot. Stir to coat the vegetables.
6. **Add the Liquid:**
– Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
– Cover the pot and let the gumbo cook for about 30-40 minutes, or until the greens and cabbage are tender.
7. **Thicken the Gumbo (Optional):**
– If you prefer a thicker gumbo, mix the flour with a small amount of water to create a slurry. Stir this into the gumbo during the last 10 minutes of cooking.
– Alternatively, you can sprinkle file powder over the gumbo after removing it from the heat.
8. **Finish and Serve:**
– Add the cooked sausage and shrimp back to the pot, if using. Stir to combine and heat through.
– Serve the gumbo hot, over rice if desired.
Enjoy your hearty and flavorful Gumbo Greens with Cabbage! If you have any specific preferences or dietary restrictions, feel free to let me know, and I can adjust the recipe accordingly.
