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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!

45 min 6 servings

Ingredients

Serving suggestion

Directions

  1. 1

    In a small bowl; combine 1 teaspoon salt, pepper, oregano, thyme, paprika, and cayenne pepper. Mix until all ingredients are fully incorporated.

  2. 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. 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. 4

    Add seasoned chicken to the pot and cook for 4 to 5 minutes, stirring occasionally. Remove chicken and set aside until needed.

  5. 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. 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. 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. 8

    Serve Chicken and Chorizo Gumbo with Long Grain Rice, garnish with sliced green onion, and enjoy!

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