This rich Cajun- style soup, gumbo, is loaded with flavour thanks to the wide range of vegetables, chicken, spicy chorizo and seasonings used.
Looking for more chicken casserole recipes?
Chicken and chorizo gumbo
Dive into this spicy gumbo.
- 2 hrs 30 mins cooking
- Serves 6
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Ingredients
- 50 grams butter
- 2 cured chorizo sausages (340g), sliced thickly on the diagonal
- 1.5 kilograms chicken thigh cutlets, skin removed, excess fat trimmed
- 1 medium onion (150g), chopped
- 2 medium red capsicums (400g), cut into 4cm pieces
- 1 tablespoon cajun seasoning
- 2 tablespoons plain flour
- 3 cups (750ml) chicken stock
- 400 grams can diced tomatoes
- 200 grams okra
- 2 fresh bay leaves
- 1 cup (200g) basmati rice, rinsed
- fresh flat-leaf parsley leaves, to serve
Method
- 1Melt butter in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish (see tip) over medium-high heat. Cook chorizo for 3 minutes on each side or until browned; transfer to a large heatproof bowl.
- 2Cook chicken in dish, turning, for 8 minutes or until golden all over; transfer to bowl with chorizo.
- 3Add onion to same dish; cook, stirring, for 5 minutes or until softened. Add capsicum and seasoning; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring, for 30 seconds or until mixture looks dry.
- 4Gradually stir in stock, then diced tomatoes, okra and bay leaves to dish. Return chicken and chorizo to dish; bring to the boil. Reduce heat to low; cook, covered, for 1 hour. Stir in rice; cook, covered, for a further 15 minutes or until rice is cooked. Stand for 10 minutes.
- 5Serve half the gumbo topped with parsley. Transfer remaining gumbo to an airtight container; cool, then store.
Notes
We used a 28cm round cast iron casserole dish.Serve with simple green salad or lemony lettuce wedges , if you like.Refrigerate gumbo in an airtight container for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
