Brown sausage in oil until golden. Remove and set aside.
Cook onion, celery, and bell pepper until soft; add garlic for 1 minute.
Stir in collard greens and cabbage, cook until wilted.
Add broth, tomatoes, and seasoning. Return sausage and chicken, simmer 25–30 minutes.
Add shrimp in last 5 minutes; cook until pink and tender.
Rinse and cook rice. Mold into heart shape.
Ladle gumbo into bowls, top with rice and a slice of cornbread.
