Imagine a steaming bowl of smoky chicken gumbo, its rich, golden broth swirling with vibrant green okra and flecks of deep red tomatoes.
The aroma of smoked paprika and garlic wafts through the kitchen, wrapping you in a comforting embrace as the gumbo simmers on the stove.
This dish is a warm hug in a bowl, perfect for those chilly evenings when you’re craving something hearty and soul-satisfying.
For me, this gumbo is more than just a meal; it’s a reminder of my grandmother’s kitchen, where the scent of Cajun spices always promised something delicious.
It’s been my go-to recipe for busy weeknights when time is short but the desire for a homemade meal is strong.
Whether you’re gathering family around the table for a Sunday supper or seeking solace in a hectic schedule, this gumbo is sure to bring warmth and joy.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with smoked paprika and Cajun seasoning.
- Incorporates fresh vegetables for a nutritious and hearty meal.
- Uses pantry staples like chicken broth and diced tomatoes.
- Offers a revitalizing contrast with the chilled Brussels slaw topper.
- Freezes beautifully for convenient future meals.
Ingredients
- 2 tablespoons vegetable oil — use a neutral oil with a high smoke point.
- 1 pound chicken thighs, boneless and skinless — opt for free-range for better flavor.
- 1 teaspoon smoked paprika — adds depth; choose a quality brand.
- 1/2 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best results.
- 1/4 cup all-purpose flour — helps thicken the gumbo.
- 1 cup onion, chopped — yellow onions work well.
- 1 cup green bell pepper, chopped — provides a mild, sweet flavor.
- 1 cup celery, chopped — essential for the base flavor.
- 3 cloves garlic, minced — fresh garlic gives a strong aroma.
- 6 cups chicken broth — homemade is ideal for richer taste.
- 14.5 ounces diced tomatoes — canned variety; opt for no added salt.
- 1 cup okra, sliced — fresh or frozen; helps thicken the gumbo.
- 1 teaspoon Cajun seasoning — adjust to taste for desired heat.
- 2 bay leaves — remove before serving.
- 1 tablespoon Worcestershire sauce — adds umami and depth.
- 1 cup Brussels sprouts, shredded — use fresh for a crisp slaw.
- 1 tablespoon apple cider vinegar — adds tanginess to the slaw.
- 1 tablespoon honey — balances the vinegar in the slaw.
- 2 tablespoons mayonnaise — creamy base for the slaw.
Step-by-Step Method
Heat the Oil
Begin by heating the vegetable oil in a large pot over medium-high heat. This will prepare the pot for browning the chicken, allowing it to develop a flavorful crust.
Confirm the oil is hot enough before proceeding to the next step.
Season & Brown the Chicken
Season the boneless, skinless chicken thighs with smoked paprika, salt, and black pepper.
Brown the chicken in the heated pot for about 5 minutes on each side until golden. Once browned, remove the chicken from the pot and set aside.
Create the Roux
Lower the heat to medium and whisk in the flour into the remaining oil to create a roux.
Stir constantly until the mixture turns a rich golden brown. This step is vital for imparting depth of flavor to the gumbo.
Sauté the Vegetables
Add the chopped onions, green bell peppers, and celery to the roux.
Sauté for about 5 minutes until they soften. Stir occasionally to prevent sticking.
Add the minced garlic and continue to cook for an additional minute to enhance the aromatics.
Combine Broth & Ingredients
Gradually add the chicken broth to the pot, stirring continuously to prevent lumps from forming.
Return the browned chicken to the pot, then add diced tomatoes, sliced okra, Cajun seasoning, bay leaves, and Worcestershire sauce.
Stir well to combine.
Simmer the Gumbo
Bring the gumbo to a boil, then reduce the heat to a simmer.
Allow it to cook for 45 minutes, stirring occasionally. This will allow the flavors to meld together, creating a rich and hearty dish.
Prepare Brussels Slaw
While the gumbo is simmering, prepare the Brussels slaw.
In a large bowl, combine shredded Brussels sprouts, apple cider vinegar, honey, and mayonnaise.
Mix thoroughly to guarantee even coating.
Place the slaw in the refrigerator to chill.
Rest & Serve
After simmering, remove the bay leaves from the gumbo and let it rest for 10 minutes.
This resting period is important for the flavors to settle.
Serve the hot gumbo with a generous topping of chilled Brussels slaw for a revitalizing contrast of textures and flavors.
Ingredient Swaps
- For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- If okra is unavailable or not preferred, green beans or zucchini can be used as a substitute.
- To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
You Must Know
- Use Fresh Ingredients: For the best flavor, verify your vegetables, especially the onion, bell pepper, celery, and Brussels sprouts, are fresh and crisp.
- Achieve a Golden Roux: Whisk the flour into the oil and cook until it reaches a rich golden color. This step is essential for developing the deep, smoky flavor that characterizes a good gumbo.
- Simmer for 45 Minutes: Allow the gumbo to simmer for at least 45 minutes. This time is necessary for the flavors to meld together and for the chicken to become tender.
- Chill the Brussels Slaw: Don’t skip chilling the Brussels slaw in the refrigerator. This will enhance its invigorating crunch and tanginess, providing a perfect contrast to the warm, savory gumbo.
- Remove Bay Leaves: Before serving, make certain to remove the bay leaves from the gumbo. While they add flavor during cooking, they aren’t pleasant to eat.
Serving Tips
- Serve gumbo over cooked white rice for a traditional Cajun experience.
- Pair with crusty French bread to soak up the flavorful broth.
- Garnish with freshly chopped parsley for added color and freshness.
- Accompany with a crisp green salad to complement the rich gumbo flavors.
- Offer hot sauce on the side for those who enjoy extra heat.
Storage & Make-Ahead
Smoky Chicken Gumbo can be stored in the refrigerator for up to 3 days.
To make ahead, prepare the gumbo and Brussels slaw separately, storing them in airtight containers.
The gumbo freezes well for up to 3 months. This guarantees a convenient and flavorful meal whenever needed.
Reheating
To gently reheat Smoky Chicken Gumbo, use a microwave on medium power.
You can also use an oven at low temperature.
Alternatively, use a stovetop with low heat, stirring occasionally to guarantee even warming.
Cajun Culinary Traditions
Though many know Cajun cuisine for its bold flavors and hearty dishes, it’s the rich history and traditions behind the food that truly bring it to life. Growing up, I cherished the stories my grandmother shared while stirring a pot of gumbo. Each recipe was like a page from our family history, passed down through generations.
The secret lies in the Cajun holy trinity: onion, bell pepper, and celery, which form the flavorful foundation of many dishes.
Cooking Cajun is about more than just following a recipe—it’s about feeling the rhythm, understanding the balance of spices, and honoring the past. As I prepare my smoky chicken gumbo, I feel connected to those who cooked before me, celebrating a culinary heritage that never fades.
Final Thoughts
Why not give this Smoky Chicken Gumbo with Brussels Slaw Topper a try for a cozy and flavorful meal?
Feel free to tweak the recipe to suit your taste buds and enjoy the delightful blend of smoky, tangy, and savory flavors!
Frequently Asked Questions
Can I Use Chicken Breast Instead of Chicken Thighs?
Absolutely, you can use chicken breasts instead of thighs. I recommend keeping an eye on cooking time as breasts cook faster. They’ll bring a leaner taste to the dish, adding a different texture but still delicious!
What Type of Okra Should I Use, Fresh or Frozen?
I recommend using fresh okra for its ideal texture and flavor, but you can use frozen if that’s more convenient. Just remember, fresh okra adds a delightful crunch, while frozen is softer and easier to work with.
Is There a Vegetarian Version of This Gumbo?
I’ve got a tasty vegetarian twist for you! Swap chicken with hearty mushrooms and use vegetable broth. Add more veggies like zucchini or eggplant, and you’ll have a delicious, meat-free gumbo bursting with flavors!
Can I Make the Gumbo Spicier?
Absolutely, you can spice it up! I suggest adding more Cajun seasoning or a pinch of cayenne pepper. You could also toss in some sliced jalapeños for an extra kick. Enjoy your fiery creation!
How Long Can the Brussels Slaw Be Stored in the Refrigerator?
You can keep the Brussels slaw in the fridge for up to three days. I’d recommend storing it in an airtight container to maintain its crispness and tangy flavor. Enjoy its invigorating crunch while it lasts!
Smoky Chicken Gumbo with Brussels Slaw Topper
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 large mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
Ingredients
- 2 tablespoon vegetable oil
- 1 pound chicken thighs boneless and skinless
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 6 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 1 cup okra sliced
- 1 teaspoon Cajun seasoning
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup Brussels sprouts shredded
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoon mayonnaise
Instructions
- Heat the vegetable oil in the large pot over medium-high heat.
- Season the chicken thighs with smoked paprika, salt, and black pepper.
- Brown the chicken thighs in the pot for about 5 minutes on each side, then remove and set aside.
- Lower heat to medium and whisk in the flour, stirring constantly to create a roux until it is golden brown.
- Add the chopped onion, bell pepper, and celery to the roux, sautéing for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Gradually add the chicken broth, stirring continuously to avoid lumps.
- Return the chicken to the pot and add the diced tomatoes, sliced okra, Cajun seasoning, bay leaves, and Worcestershire sauce.
- Bring the gumbo to a boil, then reduce to a simmer and cook for 45 minutes.
- While the gumbo is simmering, prepare the Brussels slaw by combining shredded Brussels sprouts, apple cider vinegar, honey, and mayonnaise in a large bowl.
- Mix the slaw ingredients well and set aside in the refrigerator to chill.
- After the gumbo has simmered, remove the bay leaves and let it rest for 10 minutes.
- Serve the gumbo hot with a generous topping of the Brussels slaw.
Notes
