Chicken and Chorizo Gumbo

This recipe for Chicken and Chorizo Gumbo is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.After the recipe there will be details to purchase Susan’s ebook at 50% off until 17 August 2014.

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.

INGREDIENTS

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

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

METHOD

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).

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

This recipe is from my lovely friend Susan Austin most commonly know as author of Frost Bite and now she has released her first ebook with 40 family friendly, freezer friendly meals that will eliminate the mayhem at mealtimes.

If you enjoyed this recipe you can download a FREE extract of the ebook here and purchase the ebook at 50% off ($1.99US until 17 August 2014 – normally $3.99US) use the special Cooking For Busy Mums reader code CFBM50 at checkout. CLICK HERE TO PURCHASE

This is NOT a sponsored post. I am sharing Susan’s great recipes and ebook because I want too and I know it will benefit so many mums.