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.

Print Recipe
Chicken and Chorizo Gumbo
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and dice the onion.
  2. Thinly slice the chilli and celery stalks.
  3. Peel and crush the garlic.
  4. Add the prepared ingredients to a large saucepan with the olive oil.
  5. Cut the pepper and courgette in to bite size pieces.
  6. Peel the casing from the chorizo and slice in to small pieces.
  7. Cut the chicken in to bite sized pieces.
  8. Make up the chicken stock and have all other ingredients to hand.
To cook:
  1. Heat the large saucepan over a medium heat and fry the contents for 5 minutes, stirring occasionally. The vegetables should be starting to soften.
  2. Add in the sliced chorizo and chicken and continue to fry, stirring regularly for 1 minute.
  3. Now add in the pepper and courgette and keep stirring, fry for another minute.
  4. Stir in the Cajun seasoning and fry for a final 30 seconds, before lowering the heat right down.
  5. Pour in the tomatoes and chicken stock, sprinkle in the dried sage, stir well and place the lid on the pan. Leave for 15-20 minutes.
  6. To serve, spoon in to bowls over a bed of cooked rice or pasta, or even alongside some freshly baked, warm bread. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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