CHICKEN AND CHORIZO GUMBO
Fat Tuesday is around the corner, so let’s make Cajun Gumbo with a Mexican twist. Perfectly seasoned Pork Chorizo from V&V Supremo® gives this recipe an irresistible spicy kick!
Ingredients
Serving suggestion
Directions
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1
In a small bowl; combine 1 teaspoon salt, pepper, oregano, thyme, paprika, and cayenne pepper. Mix until all ingredients are fully incorporated.
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2
In a medium bowl; combine diced chicken, 1 tablespoon olive oil, and seasoning blend. Mix until chicken is well-coated. Set aside until needed.
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3
Preheat a heavy bottom pot or Dutch oven for 2 minutes over medium heat. Add Chorizo and cook for 4 to 5 minutes, crumbling with a spoon while cooking. Remove Chorizo and set aside until needed.
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4
Add seasoned chicken to the pot and cook for 4 to 5 minutes, stirring occasionally. Remove chicken and set aside until needed.
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5
Reduce heat to medium-low; add olive oil and flour. Cook for 5 to 6 minutes, stirring constantly, until a dark brown roux is formed.
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6
Add onion, bell peppers, celery, and garlic. Cook for 4 to 5 minutes, stirring frequently. Add stock, hot sauce, Worcestershire, remaining ½ teaspoon salt, and bay leaf. Stir and scrape across the bottom of the pot with a spoon while bringing gumbo to a boil over medium high heat. Return chicken to pot.
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7
Reduce heat to low and simmer for 16 to 18 minutes. Add okra, chorizo, cover, and simmer for an additional 4 to 6 minutes. Remove from heat and discard bay leaf. Stir in green onion and parsley.
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8
Serve Chicken and Chorizo Gumbo with Long Grain Rice, garnish with sliced green onion, and enjoy!
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