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Chicken & chorizo gumbo
Chicken & chorizo gumbo
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Louisiana favorite: tender chicken with smoky chorizo and fresh corn.
Ingredients:
  • 500g skinless chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 4 chorizo sausages, halved, cut into 3cm pieces
  • 2 green capsicums, halved, seeded, cut into 1cm pieces
  • 2 celery sticks, trimmed, thinly sliced
  • 22.20 gm tomato paste
  • 2.50 gm Cajun Seasoning
  • 2 corncobs, husks and silk removed
  • 500ml (2 cups) chicken style liquid stock
  • Chopped fresh continental parsley, to serve
  • Thinly sliced shallot, to serve
  • Steamed rice, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, melt half of the butter until sizzling. Sear the chicken for 3 minutes on each side until golden brown. Then, transfer the chicken to a plate.
  • Add the chorizo to the pan and cook, stirring occasionally, until golden, for 2-3 minutes. Transfer the chorizo to the plate with the chicken.
  • Melt the rest of the butter in a pan. Sauté capsicum and celery for 2 minutes until they begin to soften. Stir in flour, tomato paste, and Cajun seasoning; cook for another minute.
  • 1. Using a small sharp knife, carefully remove the kernels from the corncobs. Add stock, corn, chicken, and chorizo to the pan, stirring to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until slightly reduced. Season with pepper and garnish with parsley and shallot. Serve with rice.

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