Hello ! 
Hola ! 
CHICKEN AND CHORIZO GUMBO

CHICKEN AND CHORIZO GUMBO

by
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
45 Min
6
Servings
26
ingredients

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!

Share with friends:
1287 shares
checkbox checkbox

Ingredients

Serving suggestion

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!
In a small bowl; combine 1 teaspoon salt, pepper, oregano, thyme, paprika, and cayenne pepper. Mix until all ingredients are fully incorporated.; In a medium bowl; combine diced chicken, 1 tablespoon olive oil, and seasoning blend. Mix until chicken is well-coated. Set aside until needed.; 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.; Add seasoned chicken to the pot and cook for 4 to 5 minutes, stirring occasionally. Remove chicken and set aside until needed.; 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.; 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. ; 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. ; Serve Chicken and Chorizo Gumbo with Long Grain Rice, garnish with sliced green onion, and enjoy!

Comments

WHERE TO BUY

Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:

Find Store Now!
Store Locator

Great Places You Can Find
Our Products

store locator
Find Store Now!
Come Join Us

Sign Up to our newsletter to get
the latest updates and recipes

Pin It on Pinterest

Share this recipe with your friends!