CHICKEN AND CHORIZO GUMBO

8 Steps to complete

• 1
  In a small bowl; combine 1 teaspoon salt, pepper, oregano, thyme, paprika, and cayenne pepper. Mix until all ingredients are fully incorporated.
• 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.
• 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.
• 4
  Add seasoned chicken to the pot and cook for 4 to 5 minutes, stirring occasionally. Remove chicken and set aside until needed.
• 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.
• 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.
• 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.
• 8
  Serve Chicken and Chorizo Gumbo with Long Grain Rice, garnish with sliced green onion, and enjoy!