Chicken and Chorizo Gumbo
Chicken and Chorizo Gumbo is a delicious, one-pot meal that is full of flavor!
Ingredients
- 8 ounces Spanish chorizo sausage, cut diagonally
- 2 cups fresh or frozen okra, sliced into 1/4-inch rounds
- 1 cup chopped celery
- 1 cup chopped green pepper
- ½ cup chopped yellow onion
- 3 garlic cloves, minced
- ½ cup peanut, canola or olive oil
- ½ cup all-purpose flour
- 4 cups chicken broth
- 2 14½ ounces can stewed tomatoes, undrained
- 1 pound boneless, skinless chicken thigh, quartered
- 1 tbsp paprika
- salt and pepper to taste
- White rice, for serving
- Tabasco, for garnish
Instructions
- In a large Dutch oven preheated to medium-high heat, cook the chorizo for about five minutes. Remove the chorizo using a wooden slotted spoon and set aside.
- In the same Dutch oven add the okra, celery, pepper, onion, and garlic. Cook the vegetables for about 10 minutes or until the veggies have softened. Remove the veggies using a wooden slotted spoon and set aside.
- Next, add the olive oil (or whichever oil you prefer) to the Dutch oven. Whisk in the flour. Keep whisking the flour over medium heat until the mixture turns a medium brown. It will feel like you are whisking for a long time, but this process is important because you want a deep brown hue (a good roux) for flavor!
- Once the mixture is a good brown color, add the chorizo and sausage back to the Dutch oven along with tomatoes, chicken thighs, chicken broth and paprika. Bring the mixture to a boil and then reduce to a simmer. Simmer the gumbo for about 30 to 40 minutes.
- Remove the chicken thighs and gently shred them on a cutting board. Place the chicken thighs back in the pot. Taste the gumbo and make sure it’s well seasoned. Once it’s ready to go, ladle some of the gumbo over a bowl of rice and serve!
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