Recipe: Chicken and chorizo gumbo

If you were wondering what was in the launch party goodie bags you might like to read on...

Normally I would give everyone a copy of the new book at a launch party, but in this case there was no book to give!  So I gave everyone ingredients instead.  They were the ingredients to the Chicken and chorizo gumbo from the new FROST BITE e-book.

Chicken and chorizo gumbo

This is great comfort food from Louisiana, perfect for cold wintery nights.  I prefer to add the rice after defrosting so that it doesn’t overcook.  Gumbo normally includes okra but I’m not a fan of this vegetable so I haven’t included it here.

Olive oil
400g (1 lb) chicken thighs, trimmed of excess fat then cut in 2cm (1 in) dice
1 chorizo sausage, cut in ½ cm (¼ in) slices
1 onion, chopped
1 green capsicum (bell pepper), cut in 1-2cm (½-1 in) dice
2 stalks celery, diced
2 cloves garlic, crushed
1½ tablesp Cajun spice mix
2 tablesp plain (all-purpose) flour
4 cups (1 litre) chicken stock
400g (14 oz) tin diced Roma tomatoes
Sea salt and black pepper

¾ cup uncooked white rice
Handful fresh parsley, chopped
Tabasco or hot sauce (optional)

Heat some oil in a large saucepan.  Add chicken and chorizo and cook till browned all over (in batches, if necessary).  Remove to a plate lined with paper towels (the chorizos are often oily).

Reduce heat and add onion, capsicum and celery.  Cook for a few minutes then add garlic and continue cooking till the onion is translucent.

Add Cajun spices and flour and cook for a minute or two then add stock and tomatoes.  Bring to a simmer then return chicken and chorizo to the saucepan.  Taste for salt and pepper then remove from heat and allow to cool.

Don’t worry if it seems too liquidy, the rice will absorb the liquid later.

Freeze:  Pour the gumbo mixture into a plastic container or ziplock bag and freeze

Defrost: In fridge (or partially defrost on the kitchen bench before finishing in the fridge) or in the microwave

Cook: Place the gumbo in a large saucepan, bring to a simmer, then add rice.  Stir frequently as the rice will stick to the bottom of the saucepan.  Cook for about 20-25 mins or until the rice is tender (you may need to add more water if the rice is a little undercooked).

Serve: Spoon into bowls and scatter parsley over the top.  Place a bottle of Tabasco on the table for those who want extra spice

Serves: approx. 4