Imagine the rich aroma of simmering chicken and spices filling your kitchen, the vibrant greens of Brussels sprouts mingling with the warm hues of bell peppers and onions, all coming together in a comforting bowl of gumbo.
This dish, with its hearty texture and inviting fragrance, is a beloved staple in my home, especially during the cooler months. I remember one chilly evening when a last-minute dinner invitation turned into a memorable gathering, thanks to this Brussels Sprouts Chicken Gumbo.
It’s a lifesaver for busy weeknights when time is tight but a nourishing meal is needed, or for those cozy Sunday suppers where the family lingers around the table. The combination of apple cider and Cajun spices creates a unique twist on a classic, infusing each bite with warmth and a little kick.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a delightful Cajun seasoning and apple cider infusion.
- Uses pantry staples like onions, bell peppers, and chicken broth.
- Offers a hearty meal with nutritious Brussels sprouts and lean chicken.
- Freezes beautifully, making it perfect for meal prep and easy future dinners.
- Provides a comforting dish best enjoyed with rice or crusty bread.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces — opt for organic if available
- 1 teaspoon salt — adjust to taste
- 1/2 teaspoon black pepper — freshly ground preferred
- 1 cup apple cider — choose unfiltered for richer taste
- 4 cups chicken broth — use low-sodium for better control over saltiness
- 2 cups sliced Brussels sprouts — fresh and firm for best results
- 1 cup diced onions — sweet onions recommended
- 1 cup diced bell peppers — mix colors for a vibrant dish
- 1 cup diced celery — guarantee fresh and crisp
- 2 tablespoons flour — all-purpose works well
- 2 cloves garlic, minced — use fresh garlic for more flavor
- 1 tablespoon Cajun seasoning — adjust to taste for spiciness
- 1/2 cup sliced green onions — use both white and green parts
- 1/4 cup chopped fresh parsley — flat-leaf parsley preferred for flavor
Step-by-Step Method
Heat the Oil
Heat olive oil in a large Dutch oven over medium-high heat. Confirm the oil is hot before proceeding to the next step. This will help in browning the chicken properly, which is essential for enhancing the flavor of the gumbo.
Use a wooden spoon to spread the oil evenly across the bottom of the pot.
Season & Brown the Chicken
Season chicken pieces with salt and black pepper. Add the seasoned chicken to the pot.
Brown the chicken on all sides to lock in the juices and flavor. Once browned, remove the chicken from the pot and set it aside for later use. Confirm each piece is evenly browned for the best results.
Sauté Vegetables
In the same pot, add diced onions, bell peppers, celery, and minced garlic.
Sauté the vegetables until they’re softened, taking care not to burn them. Stir frequently to prevent sticking. This step will build the base flavors of the gumbo, adding depth and richness to the dish.
Form a Roux
Stir in the flour with the sautéed vegetables.
Cook for about 2 minutes to form a roux. This will help thicken the gumbo later. Keep stirring to prevent clumping or burning. The roux should have a slightly nutty aroma and a light brown color, indicating readiness.
Add Liquids
Slowly add apple cider and chicken broth to the pot while stirring constantly.
This will deglaze the pot, incorporating any brown bits stuck to the bottom. These bits are full of flavor and will enhance the gumbo. Confirm the liquids are well mixed with the roux and vegetables.
Combine & Simmer
Return the browned chicken to the pot and add sliced Brussels sprouts.
Sprinkle in Cajun seasoning for a spicy kick. Bring the mixture to a boil, then reduce the heat to low. Simmer the gumbo for 1 hour, stirring occasionally. This will allow the flavors to meld together beautifully.
Finish with Herbs
Stir in sliced green onions and chopped fresh parsley.
Cook for another 5 minutes to infuse the gumbo with fresh, vibrant flavors. The green onions and parsley provide a nice contrast to the rich, savory broth. Confirm they’re evenly distributed throughout the gumbo.
Rest & Serve
Remove the gumbo from heat and let it rest for 10 minutes before serving.
This resting time allows the flavors to settle and the gumbo to thicken slightly. Serve the gumbo over rice or with crusty bread to soak up the savory broth. Adjust seasoning to taste, if needed. Enjoy your flavorful Brussels Sprouts Chicken Gumbo!
Ingredient Swaps
- For a vegetarian version, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- If Brussels sprouts are unavailable, substitute with kale or collard greens.
- To add more spice, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- For a gluten-free option, use a gluten-free flour blend in place of regular flour to make the roux.
You Must Know
- Brown the Chicken: Make certain to properly brown the chicken pieces before setting them aside. This step is essential for adding depth of flavor to the gumbo.
- Create a Roux: When adding the flour to the sautéed vegetables, cook it for a full 2 minutes to form a roux, which will thicken the gumbo and give it a rich texture.
- Stir Constantly: Slowly add the apple cider and chicken broth while stirring constantly to avoid lumps and guarantee the roux blends smoothly into the liquid.
- Simmering Time: Allow the gumbo to simmer for at least 1 hour, which will let the flavors meld together and deepen, resulting in a more flavorful dish.
- Rest Before Serving: After cooking, let the gumbo rest for 10 minutes before serving. This helps the flavors to settle and assures the best taste experience.
Serving Tips
- Serve gumbo over steamed white or brown rice for a complete meal.
- Pair with a side of crusty French baguette to soak up the flavorful broth.
- Garnish with additional chopped parsley or green onions for a fresh, vibrant touch.
- Offer a side of cornbread to complement the Cajun flavors.
- Accompany with a glass of chilled apple cider for a cohesive flavor experience.
Storage & Make-Ahead
Brussels Sprouts Chicken Gumbo can be stored in the refrigerator for up to 3 days.
For longer storage, freeze the gumbo in airtight containers for up to 3 months.
When making ahead, prepare the gumbo up to the simmering step.
Then cool and refrigerate or freeze for later reheating and serving.
Reheating
To gently reheat Brussels Sprouts Chicken Gumbo, use a microwave-safe dish for the microwave.
Cover and heat on medium.
Alternatively, warm it in a pot on the stovetop over low heat.
Or in the oven at 350°F.
Cajun Culinary Tradition
While exploring the depths of Cajun culinary tradition, I can’t help but feel a warm embrace from its rich and robust flavors.
Imagine the sizzle of the roux as it transforms into a golden brown, the scent of garlic mingling with bell peppers and onions—aromas that transport me to Louisiana’s vibrant kitchens.
The heart of Cajun cooking lies in its simplicity and soul, where each ingredient tells a story.
I recall my first taste of gumbo, its savory broth and hint of spice, a harmonious blend that danced on my palate.
The Brussels Sprouts Chicken Gumbo with Apple Cider is a nod to this tradition, melding the sweet tang of apple cider with the comforting warmth of Cajun spices.
Final Thoughts
Why not give this Brussels Sprouts Chicken Gumbo with Apple Cider a try for your next meal? Feel free to tweak the seasoning to suit your taste, and enjoy it with a side of rice or crusty bread for a complete and satisfying dish!
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs in This Gumbo?
I’ve swapped thighs for chicken breasts in gumbo before, and it worked beautifully. The breasts stayed tender, soaking up the rich, spicy broth. Just watch your cooking time to avoid dryness. Your kitchen will smell amazing!
Is It Possible to Make This Gumbo in a Slow Cooker?
I’ve tried making gumbo in a slow cooker, and it works beautifully! The flavors meld wonderfully over hours. Just brown the chicken first, then add everything to the slow cooker. The aroma is irresistible as it simmers.
What Wine Pairs Well With Brussels Sprouts Chicken Gumbo?
I’d pair a crisp Sauvignon Blanc with this dish. I once savored its bright citrus notes alongside the gumbo’s rich, savory flavors, creating a delightful contrast. The wine’s acidity cuts through, enhancing the apple cider’s sweetness beautifully.
How Can I Thicken the Gumbo if It’s Too Thin?
When my gumbo turns out too thin, I whisk in a bit more flour or cornstarch. Watching it thicken, the aroma intensifies, reminding me of cozy family dinners. The texture becomes satisfyingly rich, enveloping every bite.
Are There Any Vegetarian Alternatives for the Chicken in This Recipe?
I’d swap the chicken for hearty mushrooms or tofu. Once, I used portobello mushrooms, and their earthy flavor paired beautifully with the apple cider. The aroma filled my kitchen, making the dish just as satisfying and flavorful.
Brussels Sprouts Chicken Gumbo with Apple Cider
Equipment
- 1 large Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup apple cider
- 4 cup chicken broth
- 2 cup sliced Brussels sprouts
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup diced celery
- 2 tablespoon flour
- 2 cloves garlic minced
- 1 tablespoon Cajun seasoning
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season chicken pieces with salt and black pepper, then add to the pot.
- Brown the chicken on all sides, then remove and set aside.
- In the same pot, add onions, bell peppers, celery, and garlic, and sauté until softened.
- Stir in flour and cook for 2 minutes to form a roux.
- Slowly add the apple cider and chicken broth, stirring constantly.
- Return the chicken to the pot and add the Brussels sprouts.
- Add Cajun seasoning and bring to a boil.
- Reduce heat to low and simmer for 1 hour, stirring occasionally.
- Stir in green onions and parsley, then cook for another 5 minutes.
- Remove from heat and let gumbo rest for 10 minutes before serving.
Notes
