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smoky chicken gumbo recipe

Smoky Chicken Gumbo with Brussels Slaw Topper

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine Cajun
Servings 6 servings

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

For best results, ensure the roux reaches a rich golden color before adding the vegetables, as this will enhance the depth of flavor in your gumbo. The Brussels slaw topper adds a refreshing crunch and tanginess to the dish, so don't skip chilling it for the best contrast in textures and flavors.
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