Spicy Chicken and Chorizo Gumbo

A community recipe by weecheffie

Not tested or verified by Nigella.com

Introduction

Request from the Forum. Now I'm not pretending this is authentic in any way, shape or form. But there used to be a restaurant nearby (called Gumbo funnily enough) which served various versions of its namesake. This has been my attempt to recreate that. My cornbread however gets shipped over from Texas whenever my OH's family come home, I've yet to find a good recipe for that.

Ingredients

Serves: 4

Metric Cups

2 chicken breasts (or legs)
olive oil
chilli powder (hot)
salt
pepper
1 handful baby sweetcorn (sliced)
1 courgette (sliced then halved)
chestnut mushrooms (sliced)
1 red pepper (chopped)
1 handful okra (sliced)
1 onion (diced)
2 cloves garlic (minced)
1 tablespoon tomato ketchup
1 tablespoon brown sauce
tabasco (a few shakes)
Worcestershire sauce (a few shakes)
cayenne pepper
fresh coriander (chopped)
½ teaspoon filé powder (also known as gumbo powder, a US product)
1 litre chicken stock (or vegetable stock)
1 teaspoon dried oregano
1 chorizo
rice (boiled)
cornbread (to serve)

2 chicken breasts (or legs)
olive oil
chili powder (hot)
salt
pepper
1 handful baby sweetcorn (sliced)
1 zucchini (sliced then halved)
cremini mushrooms (sliced)
1 red bell pepper (chopped)
1 handful okra (sliced)
1 onion (diced)
2 cloves garlic (minced)
1 tablespoon tomato ketchup
1 tablespoon brown sauce
tabasco (a few shakes)
Worcestershire sauce (a few shakes)
cayenne pepper
cilantro (chopped)
½ teaspoon filé powder (also known as gumbo powder, a US product)
1⅘ pints chicken broth (or vegetable stock)
1 teaspoon dried oregano
1 chorizo
rice (boiled)
cornbread (to serve)

Method

Spicy Chicken and Chorizo Gumbo is a community recipe submitted by weecheffie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat some oil in a pan, add the chilli powder and cook the chicken.

Add the remaining vegetables and garlic, sweat over a medium heat.

Add the stock, tomato sauce, brown sauce, worcestershire sauce, tabasco sauce, file (if using) cayenne pepper and dried oregano. Bring to the boil, then reduce to simmer.

Add the chorizo & season. I like to cook this for around 3 hours on a low heat if I have time, but it should only really need an hour.

When ready to serve, check seasoning and add some corriander.

Serve hot ladelled over bowls of boiled rice with cornbread for dunking.

Heat some oil in a pan, add the chili powder and cook the chicken.

Add the remaining vegetables and garlic, sweat over a medium heat.

Add the stock, tomato sauce, brown sauce, worcestershire sauce, tabasco sauce, file (if using) cayenne pepper and dried oregano. Bring to the boil, then reduce to simmer.

Add the chorizo & season. I like to cook this for around 3 hours on a low heat if I have time, but it should only really need an hour.

When ready to serve, check seasoning and add some corriander.

Serve hot ladelled over bowls of boiled rice with cornbread for dunking.

Additional Information

I've been cooking this for so long that I don't really have a recipe for it anymore, so don't take my measurements for spices to heart. Just add according to your own taste.