Smoked Chicken & Pepperoni Gumbo

Name: Smoked Chicken & Pepperoni Gumbo
Total time: P1H
Yield: 8
Cuisine: Cajun
Ingredients: white pepper; red pepper flakes; black pepper; thyme; parsley flakes; gumbo file powder; onions; green bell peppers; celery; chicken breasts; pepperoni; chicken broth

Submitted by Mary D

Cajun-style gumbo loaded with smoked chicken and pepperoni, built on a triple-pepper spice blend and the holy trinity of onions, celery, and bell peppers. Served over rice.

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

This gumbo takes a sharp left turn from tradition, and it works. Smoked chicken brings that deep, wood-fired backbone while thick-sliced pepperoni adds a spicy, salty punch you won’t find in your standard Louisiana pot.

The vegetables get singed hard in a dry cast iron Dutch oven first, building a charred sweetness that forms the foundation of the broth.

Three kinds of pepper (white, black, and red flakes) layer heat from every angle, and a shake of filé powder ties it all together with that signature gumbo earthiness.

Ladle it over a big mound of rice and settle in.

Pro Tips

Singe the onions in a dry pan before adding the other vegetables. That direct-heat char builds a smoky sweetness you can’t get any other way.
Add the chicken pieces in the last 5 minutes only. They’re already cooked, so all you need is to warm them through without drying them out.
For deeper smoke flavor, simmer the chicken bones and skin in cheesecloth with the broth, then remove before serving.

Ingredients

Spice mixture

TEASPOON WHITE PEPPER

TEASPOON RED PEPPER FLAKE

TEASPOON BLACK PEPPER

TEASPOON THYME *

TEASPOON PARSLEY FLAKE *

TEASPOON GUMBO FILE POWDER
optional *

Vegetables

CUPS ONIONS

CUPS GREEN BELL PEPPER

CUPS CELERY

Meats

EACH CHICKEN BREAST
smoked, boned, skinned, pulled into bite size pieces

INCHES PEPPERONI
cut in moderately thick slices *

CUPS CHICKEN BROTH

Directions

Prepare vegetables. Cut half in larger hunks (½ inch) and cut rest in fine chop (or use food processor).

If you do not have smoked chicken, you may get away with using a small amount of liquid smoke.

Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3 to 4 minutes, stirring constantly.

Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently.

Then add spice mixture and stir to incorporate.

Stir in about 2 tablespoon dry roux.

Add the broth and the pepperoni slices.

Turn heat down to medium low and simmer for at least ½ hour or until vegetables are tender and flavors are merged.

About 5 minutes before serving, add the chunks of chicken breasts to the mixture.

At the same time, add more roux to thicken if desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni.

Remove all the bones and all the skin before stirring in the chicken pieces.