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brussels sprouts chicken gumbo

Brussels Sprouts Chicken Gumbo with Apple Cider

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Cajun
Servings 6 servings

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

For best results, ensure the chicken is browned properly to enhance the flavor of the gumbo. Adjust the seasoning to taste, especially if you prefer a spicier dish. Serve over rice or with crusty bread to soak up the savory broth.
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