Name: Charcoal-Grilled New Orleans Chicken Gumbo with Leafy Greens
Prep time: 20 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1 kg chicken thighs, bone-in and skin-on; 200 g andouille sausage, sliced; 2 tbsp vegetable oil; 1 (150 g) large onion, diced; 1 (150 g) green bell pepper, diced; 2 (100 g) celery stalks, diced; 4 cloves garlic, minced; 1 can (400 g) diced tomatoes; 1.5 L chicken broth; 2 tbsp Worcestershire sauce; 1 tbsp Cajun seasoning; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper to taste; 300 g leafy greens (collard greens or kale); (optional) Cooked white rice for serving; Chopped green onions for garnish (optional); Hot sauce for added kick (optional)

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Charcoal-Grilled New Orleans Chicken Gumbo with Leafy Greens

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Welcome to a taste of New Orleans! This Charcoal-Grilled Chicken Gumbo is an homage to the vibrant flavors of the Bayou. Tender, juicy chicken simmers in a rich, spiced broth, infused with the smoky essence of charcoal grilling. Paired with fresh, leafy greens, every bowl captures the warmth of home cooking. Don’t hesitate to mix and match your favorite greens or adjust the spice level to suit your palate. Let's get cooking!

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Prep Time 20

Cook Time 1 15

Total Time 1 45

Servings: 6

Course: North America

Cuisine: American, Cajun

Calories: 420

Ingredients Equipment Method Nutrition

Ingredients

1 kg chicken thighs, bone-in and skin-on
200 g andouille sausage, sliced
2 tbsp vegetable oil
1 (150 g) large onion, diced
1 (150 g) green bell pepper, diced
2 (100 g) celery stalks, diced
4 cloves garlic, minced
1 can (400 g) diced tomatoes
1.5 L chicken broth
2 tbsp Worcestershire sauce
1 tbsp Cajun seasoning
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
300 g leafy greens (collard greens or kale)
(optional) Cooked white rice for serving
Chopped green onions for garnish optional
Hot sauce for added kick optional

Equipment

Deep fryer or large pot
Charcoal grill (for grilling chicken)
Chef's knife
Mixing spoon
Ladle
Deep serving bowls

Method

Prep the Chicken: Season the chicken thighs with salt, black pepper, and a sprinkle of Cajun seasoning. Allow them to marinate for about 15 minutes.
Grill the Chicken: Preheat a charcoal grill to medium-high heat. Grill the chicken for about 7–10 minutes per side, until nicely charred and cooked through. Once done, set aside to rest for 10 minutes, then shred the meat, discarding the skin and bones.
Cook the Sausage: In a large pot, heat vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes.
Sauté the Vegetables: To the pot, add diced onion, bell pepper, celery, and garlic. Sauté until softened, about 5–7 minutes.
Combine Ingredients: Stir in the canned tomatoes, chicken broth, Worcestershire sauce, Cajun seasoning, thyme, and bay leaf. Bring the mixture to a boil.
Simmer the Gumbo: Reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.

Nutrition

Calories: 420kcal

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Charcoal-Grilled New Orleans Chicken Gumbo with Leafy Greens