Chicken & Chorizo Gumbo
The dish gumbo originates from Louisiana, USA. It is similar to jambalaya in that it has two typical versions, the creole and the Cajun varieties. Cajun is traditionally meat based, whereas creole is seafood. Jambalaya is a rice based dish, while gumbo is more of a stew. It can be served on its own as a soup, with bread to mop up the sauce, or over rice or pasta. My version is definitely not authentic, as one of the staple ingredients is okra, which i’m not a fan of, so I don’t use it and another is bay leaves, which aren’t actually edible, so you have to remove them before you eat it. They are tricky to find when you can’t see them, so I tend to avoid adding them. Also the chicken should be left on the bone, I prefer to use the healthier option however of chicken breast. I have taken a couple of recipes as inspiration and put my own twist on them to suit my preferences. It makes a tasty, filling and healthy bowl of food, that can be easily adapted to suit your needs. The stew is freezable, making it perfect for batch cooking.